Reviewed: May 17, 2005

This was very good. I cooked this on the bottom rack of the over so that the crust cooked to my liking withouth burning the cheesey top and I made half of the pizza without the goat cheese for those who really don't like it and so that the kids would eat it. The kids really enjoyed it! Can't wait to make this as a "nosh" for the next gathering I have. Thanks for the recipe!

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Reviewer:

BUNKYDARL

Cooking Level: Intermediate

Home Town: Riverhead, New York, USA

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Reviewed: May 16, 2005

We usually make this on a large flatbread instead of a pizza crust. It makes a great neopolitan like pizza that way. Nice and crispy! We sometimes add pesto too! We do everything by sight. Meaning we add as much cheese or tomatoes as we want so that it is never too cheesy or has too many tomatoes. The bacon is great with all the flavors.

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Reviewer:

Kathy W.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

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Reviewed: Feb. 6, 2005

excellent change up on a pizza

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Reviewer:

Victoria M.H.

Cooking Level: Expert

Home Town: Oneida, New York, USA

Living In: Regional Municipality Of Niagara, Ontario, Canada

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Reviewed: Dec. 14, 2004

I definitely liked the ingredients (though I couldn't find chevre and made the poor choice of substituting feta). However, because the recipe doesn't say what size pizza crust to use, I ended up with too much topping on too small a crust, making my finished product WAY too thick with cheese and just a little overwhelming. I still can't say what size crust is meant to be used, but my advice is to get a really BIG one.

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8 users found this review helpful