Reviewed: Nov. 21, 2009

Really good I made it for my black and white bday party....didn't use any peppers. I used mushrooms and olives also.

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WORSHIPWARRIORMT

Cooking Level: Intermediate

Home Town: Redding, California, USA

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Reviewed: Mar. 22, 2009

This recipe was good but I felt it was missing something. It did not have the zip I thought it would have. I will make again and try adding minced onions to see if I can up the flavor.

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Cora

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Reviewed: Mar. 16, 2009

I loved the idea of this pizza but I don't like alfredo sauce. So, I used a suggestion and made it with garlic olive oil. It was good, but I expected the flavors to come together better. I used black beans and frozen jalapenos with seeds that I defrosted first. I don't know if the frozen jalapenos took away too much of the kick. I thought the pizza was good, not great like I had hoped.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Nov. 24, 2008

I followed the recipe pretty much exactly, just used one of those canned crispy crusts, non-frozen chicken, and reduced the beans and Alfredo sauce a tiny bit. I have to say it was phenomenal. My boyfriend and I loved it and I'm currently enjoying the left overs for lunch. Five stars all the way, and I'd definitely recommend not substituting anything--the ingredients go perfectly together!

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Caridad M.

Cooking Level: Expert

Home Town: Miami, Florida, USA

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Reviewed: Nov. 23, 2008

I made this last Friday for my husband and me. DELICIOUS! I made a few changes, just using what I had on hand: canned pizza dough, leftover beef and slices of smoked sausage (instead of chicken), and I diced my jalapeno slices and sprinkled on top. A great alternative to the same old tomato-sauce pizza! Will definitely make again!

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Kirsten

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Reviewed: Sep. 2, 2008

Absolutely fabulous!! I had a pizza night recently and decided to make one of the pies with the toppings from this recipe. WOW! Talk about a punch of flavor! The one difference I did was put green chilies (diced) on half and jalapenos on the other half so the heat factor was fair for everyone who wanted to try. A total hit! Great recipe!

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Lily

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Reviewed: Jul. 14, 2008

This pizza is great! I forgot the jalepenos and wondered why it tasted a little bland. I think next time I'll try seasoning the black beans first to add some spice, and maybe mixing in some chiles. I used the "Quick and Easy Alfredo Sauce" recipe on this website - best recipe I've found for this sauce! and only used about 1/4-1/2c. Used whole wheat thin crust, fresh chicken and added fresh spinach - Yumm!!

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livefortoday

Cooking Level: Intermediate

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Reviewed: May 9, 2008

THANKS FOR THE RECIPE!!! Contains no acidy tomatoes, or heavy spices, and is delicious!! I am again able to eat pizza!! Alfredo sauce--who would have thought??? P.S. I substituted artichoke hearts for the jalapenos. Mary W.

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Mary Wiley

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Reviewed: Apr. 27, 2008

Daven loved it, used Bertolli marina w/ burgandy wine (whole jar) & 1 diced bell pepper, 1 minced clove garlic, 1/2 white onion diced, and 1/4 c. canned sliced mushrooms with 3 chicken breasts (1.6 lbs)

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Samantha

Cooking Level: Beginning

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 6, 2007

This recipe sounds pretty bizarre, but I'm so glad I took a chance on it. It's absolutely delicious!! The only things I did different were to make the crust myself and to cook regular chicken breast strips in Italian dressing. I've told others about this recipe, but they're turned off by the strange ingredient mixture and won't even try it!! Too bad for them, as this is absolutely amazing!!

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zynthee

Cooking Level: Intermediate

Home Town: Wickes, Arkansas, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 19, 2007

This pizza was fantastic! I didn't have chicken on hand, so I made a meatless version. I used chopped chipotle peppers instead of the jalapenos (personal preference) and i used a shredded chesse mix that included swiss, mozarella and monterey jack. I also added some black pepper and parmesan cheese. It turned out great with the black beans sprinkled on top. I have since made the pizza a second time, spreading the crust with fat-free refried black beans (instead of the canned beans), spooning the alfredo sauce on top of the bean layer and then so on with the other toppings. The refried bean layer acts as a barrier to prevent the alfredo sauce from soaking too much into the pizza crust. My second attempt tasted just as delicious.

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Michelle B.

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 19, 2007

This was really good. Would have given it 5 stars if it weren't so spicy. Next time I will use canned green chilis instead of jalapenos. Also was kind of greasy, will cut down on sauce next time. Really good flavor, will make again.

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KTJ50

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Reviewed: Jun. 14, 2007

We loved this recipe. The only changes made were, we made our own pizza crust, and used fresh chicken.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: May 13, 2007

A real change from the norm, just what I was looking for. My husband and I really enjoy this recipe. Added a few peppercini's and used a boboli crust. very good.

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AZgin

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Reviewed: Nov. 16, 2006

this looks and sounds delish, i had to make a few changes though because i didnt have everything the recipe called for. I had no alfredo sauce so i used some diced tomatoes with their juice, then i sprinkled some chopped garlic. I also used only chedder as that was what i had on hand. i followed the rest of the recipe as is except i used a pita instead of pizza dough...was soooo yummmy!

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babybluangel

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 23, 2006

Fantastic pizza. Tastes and looks gourmet. I made two pizzas, but added drained, diced tomatoes with green chiles to one of them. Yum! Be careful, though- using all four oz. of jalapenos is really really spicy!

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Aug. 12, 2006

VERY TASTY!! I added some corn and tomatoes to half of the pizza to see if they would be good. They turned out great. We will add those toppings in the future. I loved the use of jalapenos on this pizza. This is a keeper.

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: May 15, 2006

Hmm, both my husband and I were disappointed with this recipe. Why, you may ask, did I rate this a 4? Because I think one of the main flaws of this recipe was my fault, and I hate when people ding a recipe for a change they made themselves. I used mild diced green chiles instead of jalapenos, and I think it really needs the heat of something spicy. My version of this pizza probably only deserves a 2.5 stars. But, we also didn't really like the alfredo sauce...I think a more traditional white pizza with olive oil and garlic would have been more to our taste. One other note is that we both thought a thin crust Boboli would have been better than the regular boboli crust we used. On the plus side, the black beans are an interesting and delicious addition to a chicken pizza and the pizza looks very appetizing. Thanks!

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 4, 2006

This was so good! We will definately have it again!

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Kindra

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Reviewed: Apr. 17, 2006

This was not too shabby!! I used a little extra cheese (you can never have enough cheese)! My fiance is a pretty tradiational guy and I didn't think anyone could mess with his pizza - but his response was very good!! Otherwise I followed the recipe completely and it was pretty good!!

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