Reviewed: May 21, 2013

Best pizza dough I have ever found. I mix it in my kitchen aid stand mixer. Also it is great with the herbs listed or changing the herbs to fit your taste. My peanut utter and jelly only son even loves this crust! :)

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Reviewer:

Chowell23

Reviewed: May 5, 2013

Love the recipe, but kicking it up to "Fire House Cuisine" standards I had to tweak it just a bit ..... I added a liberal dose of crisp bacon and fire roasted Hatch Green Chile to the recipe! But then again that's just the way we do things in the Southwest style of cooking!

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Reviewer:

Kipp

Cooking Level: Expert

Reviewed: Feb. 1, 2013

I made this using pre-made alfredo sauce and in place of the rosemary used oregano. I also put cheese on top of the sauce. This is a great pizza! The crust is the best I've made so far

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Reviewer:

katiekate

Reviewed: Nov. 6, 2012

I made this with Parmesan instead of Romano, and didn't spice the chicken. I need to make again, because its mostly right, and probably will be awesome made with the right stuff. The sauce needed something and overall the chicken needed that flavor to get it there.

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Reviewer:

MSBLUERASP

Cooking Level: Expert

Home Town: Sackville, New Brunswick, Canada

Living In: Cold Lake, Alberta, Canada

Reviewed: Aug. 14, 2012

Great dish - even my 7 year old nephew loved it.... although we added mozzarella to the top of his half of the pizza! I thought the romano cheese was too much for the portion, but I guess that depends on if you like it or not. And for some reason the dough was too sticky and I could not roll it into a loose ball until I added more flour. Otherwise it is a great twist on the classic chicken alfredo!!

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Reviewer:

vee

Reviewed: May 29, 2012

I have made this pizza twice now and both times have turned out. The first time I made this recipe I followed everything to the t (except I added mushroom and onion for a little more flavor). The pizza turned out good, but I was a little disapointed on the flavor of the alfredo sauce. Determined to make an absolutely amazing pizza, I took another reviewers suggestion and used "To Die For Fettuccine Alfredo" recipe. OH-MY-GOSH. Best Idea ever!! So this is what I did--prepared the crust as the ingrediants called for, but I let my dough rise. I doubled the garlic butter and then prebaked the pizza at 350 for 12 minutes so the wont be soggy. Then I made the "To Die For Fettuccine Alfredo" and added an extra heap of minced garlic. I used shredded slow cooker chicken and mixed it into the alfredo sauce and poured it onto the pizza. Then of course I added shredded mozzerella cheese. I baked at 425 for about 20 minutes then put the broil on high for about 1 minute to cook the cheese a little extra (watch like a hawk if you do this so you don't burn your pizza!) Seriously, Amazing. Overall great recipe, but giving 4 stars as I was not impressed with the alredo sauce. Good luck!!

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Reviewer:

jamienied

Reviewed: May 29, 2012

I use a family recipe for this and this is without a doubt my absolute favorite pizzas! I usually at a fresh diced tomato on top.

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Reviewer:

MRoseBlair

Reviewed: Mar. 7, 2012

Very delicious. We added sundried tomatoes, mushrooms to our pizza.

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Reviewer:

suzannefb

Cooking Level: Intermediate

Reviewed: Feb. 26, 2012

An excellent pizza! We only added a sprinkle of mozzarella on top, towards the end of baking. A little labor-intensive, but well worth it. Where we live, there are no good restaurants and certainly no good pizza parlours, so this was a treat. The dough is simple and well worth doing from scratch. This is a keeper.

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Reviewer:

StaceyAnnA

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Reviewed: Jan. 2, 2012

The crust was soooo easy to make. I'll have to use it on any pizza we make homemade. I also enjoyed the uniqueness of the sauce and toppings. I thought it could have used a lot more chicken, though, and I might try throwing on some vegetables next time. overall- this was a keeper at my house.

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