Reviewed: Oct. 10, 2009

As written, this isn't anything to write home about, pretty though! Mine came out super dry, even with a thin layer of mozzarella. I suppose I'll try it again with more butter and we'll see.

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pgupta930

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 2, 2009

It was very good, but could have used a little more spice or salt. Will make over and over again!!!!

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Annfrank123

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Reviewed: Sep. 10, 2009

We really enjoyed this pizza! My husband didn't really like the ricotta cheese though...but I think it was more of a texture issue than a taste issue! I was in a bind and didn't have what I needed for dough so I used a Boboli thin crust which was pretty good. I also spiced up the chicken breast as I cooked it.

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shell516

Cooking Level: Intermediate

Home Town: Manchester, Washington, USA

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Reviewed: Aug. 27, 2009

This pizza sure was different but good. I think next time i'll try alfredo sauce.mmmmm! I doubled the sauce and added mozzerella cheese and mushrooms. I used the pre cooked chicken strips and chopped. Next time I will skip the riccotta because it does not melt very well and has a weird taste. After eating I decided to add bbq sauce, that made it way better and took away the riccotta taste, which was a good thing.

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Aug. 17, 2009

This recipe is delicious! The only change that I made is I put some spaghetti sauce on it and I wish I marinated the chicken.

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Jaaaajones

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Reviewed: Aug. 6, 2009

My husband said this was better then homemade pizza with tomato sauce. The only thing I added was some rosemary, basil and thyme just to add that Italian touch. Thank you!

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Iminthekitchen

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

WOW!!!You have to try this! the only thing i did different is a followed other viewers suggestions in doubling the sauce and cooking chicken in it. My husband and i will eat an entire pizza alone. You just cant get enough

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a_hurst

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Reviewed: Jul. 19, 2009

This was good but quite dry. We made it exactly as the recipe stated but I think that if we were to make it again we would follow some of the other reviewers ideas of doubling up on the sauce or adding red sauce to it. Good flavors though.

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LFEAUTO

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Oakland, Iowa, USA

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Reviewed: Jul. 9, 2009

Soooo good! I would have given it five stars, but I didn't make the exact recipe. I used Pillsbury Pizza Dough, doubled the butter sauce, added fresh mushrooms, sliced my tomatoes instead of dicing them, and I added a layer of mozzarella cheese on top of the butter sauce BEFORE I added the ricotta,parmesean, and other toppings. Also, I used shrimp that I cooked in lemon juice, butter, garlic powder, and red pepper flakes instead of chicken. I added the cooked shrimp including butter sauce the shrimp was cooked in during the last five min of cooking, topped with more mozzarella, and finished the whole thing with diced green onions. My family LOVED it! There was only one teeny slice left for me! Lol!

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Lala2003

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Reviewed: Jun. 18, 2009

Turned out great, but was indeed a little bland. Next time I will double the butter sauce stuff and add much more garlic. I also put in 1.5 chicken breasts and mozzarella cheese.

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Lamboid Suture

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2009

I was so looking forward to making this, but ended up a bit disappointed. We couldn't really taste the garlic..., in fact, we found the whole pizza rather bland. It certainly wasn't "bad", it just didn't have that kick we were looking for.

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 1, 2009

I really loved this pizza. It is easy to make and the taste is incredible. I followed the instructions exactly...

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: May 22, 2009

Good pizza! Made this for dinner last Fri. My sister & her family were in town this past weekend (arriving Fri.) & my bf & I were meeting them at my parent's house. We needed a "quick fix" beforehand & this fit the bill perfectly! I pretty much followed ksimone619's directions to a T, except for a few minor changes. I doubled the amt. of butter mix. (good choice IMHO). Since I made this part earlier today, it had a long while to "set." When ready to assemble my pizza, I realized that the mix. was waaay too hard to spread so I zapped it in the microwave for ~ 20 sec. which seemed to do the trick. Instead of boiling chx., I bought a 6 oz. pkg. of Perdue roasted chx. strips which I chopped into sm. pcs. I wanted to use up what was left of my shredded mozzarella (1/2 c.), so I spread that on top of the garlic butter layer & then topped w/ a sliced roma tomato (only needed 1 BIG tomato), chx., Parm., "dots" of ricotta & 1/4 c. of choppped cilantro. If I were to make this again (it was good, but not WOW - it also doesn't help that my bf didn't like it...), I'd omit the mozza, add a bit more chx. & save the cilantro for garnish. I think I'd also pre-bake my crust for a few min. (we like crisper crust) b4 adding the toppings. Oh, & I think a homemade or store bought crust is necessary (I purchased pizza dough at my local Italian market) as well as upping the oven temp. to at least 400 (I set mine at 425 for 20 min.). Thx. for sharing :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Apr. 29, 2009

This recipe was incredible!! My boyfriend and I absolutely loved it. I did follow others' suggestions though, and doubled the butter sauce. Otherwise, just perfect.

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kmr4988

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Reviewed: Apr. 13, 2009

Thanks for the tasty recipe. I substituted mozzorella for ricotta, skipped the cilantro. Turned out great! Will make again.

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freshpaiint

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Reviewed: Apr. 4, 2009

An Italian Resturant here in Virginia called Lucas makes a pizza just like this, but with artichokes and onions, so I added those with this pizza and I always use lots of garlic. Awesome Pizza!

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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Feb. 26, 2009

Very tasty! I used boboli and cooked to directions on package. I needed to use 4 times the butter sauce to cover crust!Sub. artichokes insted of chicken (ash wednesday) and fresh mozz. insted of ricotta and fresh basil. I then sauted garlic in olive oil with some more fresh basil and drizzled over pizza. I gave it four stars because I would like it a little creamier and will look for a creamy white sause to use with garlic and fresh basil. If you perfer red sauce, this recipie isn't for you.

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AJay7

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Feb. 25, 2009

This is a really tasty recipe. There are a few things that I would change. I didn't like the ricotta dotted on the pizza. It doesn't really have a lot of taste and it didn't melt down when baked. Next time I am going to just cut it out and use a little mozzarella cheese. The cilantro was very strong as well. I will cut back on that because there are a few people who didn't like the strong taste of it. Otherwise I am definitely going to make this again

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erinaddis

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Reviewed: Feb. 22, 2009

I'm not going to lie, I have this pizza literally once a week. Probably because like most said, it's so versatile, as long as you have the basic ingredients for the garlic butter sauce, it's a winner. Sometimes I used fresh spinach instead of cilantro, leave out the chicken if I'm feeling vegetarian, mozeralla instead of parmesan (I don't care for ricotta), add mushrooms, etc. One thing I always do is make it on "Pizza Dough I", a VERY easy pizza crust recipes from this site. Go for it!

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