A couple of notes: after reaching the boil for the chicken, I let it cook on low heat for 20
minutes. I was guessing you didn't mean to imply that the chicken should be *boiled* for all
that time. Also, I used unsalted butter because it was what I had on hand. I also noted a
discrepancy between "diced" tomatoes in the ingredient list and "slices" in step 4. I opted for
diced tomatoes because it's the way I like tomatoes on pizzas.
Now, I never even knew you could buy refrigerated pizza dough like that. I was surprised that it
opened into a rectangle of dough, not a circle. I had a new circular pizza pan to try, so I
tried to reshape the dough a bit, then gave up and used a rectangular cookie sheet, re-reshaping the dough. The resulting crust was a bit of a mess, shape-wise, so I didn't take a recipe photo like I almost always do.
I thought this recipe was fairly good - 3 stars out of 5 - not great or fantastic. (For anybody
reading this, I find I tend to rate recipes a star or so below many other reviewers, so you may
rate this recipe even higher.) The herb butter preparation was interesting - a new technique for
me. But I didn't especially like the use of ricotta on the pizza - just my personal tastes, maybe. Also, I thought this recipe could have used more of the herb/butter mixture, like a few other reviewers have suggested. All in all, I may try this again.
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A couple of notes: after reaching the boil for the chicken, I let it cook on low heat for 20...