Reviewed: Dec. 27, 2009

This was really good, but like others have said, it was really wet. Is the solution to just use less sauce or cook the water out? I'll make it again but likely not very regularly.

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Reviewer:

michpoo

Reviewed: Dec. 4, 2009

oh my this is tasty! i added spinach and sliced roma tomatoes to the toppings. my sauce too needed a bit more milk, but who cares it's so tasty!! thx so much for the post!

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4 users found this review helpful

Reviewer:

I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

Reviewed: Nov. 18, 2009

Good recipe. I love pasta alfredo and this was a nice twist on the classic dish. I did add a little parmesan to the sauce. We don't like rosemary so left it out of the dough and butter. I also topped the pizza with baby spinach leaves for a little color and added flavor. It was definitely yummy. I will try this again maybe with a few more changes. Thanks.

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Reviewer:

EDoz

Reviewed: Nov. 6, 2009

I just made this pizza for dinner, as written, and wasn't really impressed. The crust is great, I will probably use the crust recipe again, the cheese sauce was tasty, but seemed to be absorbed into the crust. I really didn't care for the chicken. I agree with another reviewer that it might be good as an appetizer, but I think I would omit the chicken and add vegetables (mushrooms, spinach, maybe broccoli, and possibly some sun dried tomatoes). As written, I probably won't make again.

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Reviewer:

Sally

Reviewed: Nov. 3, 2009

Fantastic, as is, no changes!!!!

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MommaOfTwins09

Cooking Level: Expert

Home Town: Big Sky, Montana, USA

Reviewed: Oct. 21, 2009

I made this mostly by the recipe, but I used store bought crust. I made the sauce first which had somewhat of a werid texture becuase of the cheese I think. I tasted ok, but it was very thick and when leftovers were re-heated, it was not saucy at all. For the chicken I sauted it in some minced garlic, butter, olive oil, and herbs(I still used pre-cooked chicken). Overall I would give it a 4. It does taste VERY diferent when you make the sauce opposed to using a jarred sauce. If you make it using a jar sauce, it isn't going to turn out as good. I have made it both ways and I was going to use jarred sauce again last night, but I realized I was out at the last minute and had to make the sauce in the recipe instead. Turned out much better!

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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

Reviewed: Oct. 16, 2009

Amazing. Only made one change; out of thyme, subbed marjoram. Too many people trying to change this recipe; using all the store bought stuff makes it a whole different pizza. Definitely worth the extra effort!

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7 users found this review helpful

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Oct. 11, 2009

I thought this pizza was very good. I thought the sauce would be thick but I stired it and it became spreadable again. I didn't do the rosemary because we didn't have any at the time and it was still very yummy.

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Teresa

Reviewed: Sep. 25, 2009

This was the best pizza I have made so far. The dough was perfect, the sauce and garlic butter were both delicious and added so much flavor. I added baby bella mushrooms and red bell pepper for a slight change to the recipe, but it would have been just as flavorful without them. Fantastic recipe!

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2 users found this review helpful

Reviewer:

Patrick

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Reviewed: Sep. 2, 2009

I thought this recipe was great! It was a huge hit at our house. I followed the recipe exactly, lots of work, but I thought it was worth it. I baked the crust for 10 minutes, then topped and baked for the 20 minutes. The crust was perfectly crunchy and chewy. Thanks for a great recipe!

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3 users found this review helpful