Reviewed: Jun. 24, 2007

looked so good and smelled great but it was way too sweet, I think the basil is way too much or maybe it needs a different spice, but I won't be making this again.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jun. 14, 2007

This was pretty good, I am giving it a 3 cause I made a lot of revisions. First I used Jay's Signature pizza crust. I have NEVER used yeast before and was rather intimidated by it; however, it was really quite easy. OK, I used a skinless boneless chicken thigh, and satueed it in olive oil and garlic. Also, I mixed equal amount non fat cream cheese with the ricotta cheese. Also, I used fresh basil in the butter mix, and topped with chopped fresh basil along with the cilantro. Final product was pretty good.

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JROGERS1278

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 12, 2007

Four stars because I didn't love the pizza but my husband did. I didn't like it because: there was too much cilantro, not enough garlic, and I didn't like the ricotta on it. Husband liked it because it "tasted healthy".

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Brooke

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Reviewed: Jun. 12, 2007

This pizza was very good. I'm not sure if it's a five-star recipe, but it's definitely going to be on repeat in our house. My husband really enjoyed it -- and he loves pizza, so that was the true test! He doesn't eat tomatoes, so I left them off of his side and I don't eat meat, so I made my side with just tomatoes. We also added mozzarella on top with the parmesan with much success.

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Rita

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Jun. 6, 2007

This recipe was really good I enjoyed the wonderful taste! My husband LOVES it!! This recipe will be made many more times in our house!

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Chris Cummings!!!

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Reviewed: May 26, 2007

This was a good pizza, but I think a few needed adjestments would do the trick. Baking at 350 was not enough, I would have gone with 400+ degrees. I would swap ricotta with feta, 1/2 cup paresan vs 1/4 cup and I would have added more garlic (For garlic lovers). I will make it again for round 2!

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MISSKD2

Cooking Level: Expert

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Reviewed: May 22, 2007

Very tasty and different twist on traditional pizza. My picky husband even liked it.

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Jessica P.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Lufkin, Texas, USA

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Reviewed: May 6, 2007

I thought this pizza was wonderful. I made it for a party and got nothing but complements. I did use a lot more ricotta cheese then the recipe called for, to give the pizza more of a sauce texture. I also added mozzarella cheese.

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Tiffany

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Reviewed: Apr. 9, 2007

We were pretty dissappointed in this pizza. All of the toppings just fell off, the butter garlic sauce made the crust wet, even when it was completely cooked. I'm giving three stars b/c the taste was pretty good, but needs maybe a sauce or mozzerella chese to hold it together.

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Housie

Cooking Level: Expert

Living In: Dallas, Georgia, USA

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Reviewed: Mar. 18, 2007

We used a box of Jiffy pizza dough mix instead. It was great!

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PCL

Cooking Level: Intermediate

Living In: Champaign, Illinois, USA

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Reviewed: Mar. 18, 2007

Made it for a dinner party 6 months ago... They are still talking about it.

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Chris Handy

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 5, 2007

Delicious! I just mixed everything together with the herb butter and then put it on the crust. My family loved it and we had no left-overs! UPDATE: I wanted to make stromboli out of this, so I mixed the herb butter, tomatoes, and chicken together, put them on top of the thinned-out dough, and then topped with the cheeses (I added a little gorgonzola too). I rolled it up, put it in the oven (at 375 degrees) for ~30 minutes, and my family thought that this recipe was even better as stromboli.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Mar. 4, 2007

This was such a change of pace from regular pizza. It was full of flavor and light too. Very yummy! This one is a keeper!

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Tiffany

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Feb. 6, 2007

Very, very tasty. After listening to the feeback of other cooks, I decided to double the garlic-butter sauce, and I was very pleased I did. Also, I used a 1/2 cup of red onions and cooked them in a saucepan over medium heat with olive oil--these were also a great touch. I just used Oscar-Mayer pre-cooked chicken strips and cooked them in the same pan I made the garlic-butter sauce, and added a little soy sauce, salt, olive oil, and garlic powder. In the future, I might use mushrooms, but an overall great recipe!

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Anna

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2007

I double the butter mixture and use a little over 2 cups ricotta, and add some more Italian spices.

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CMHEYBOER

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Reviewed: Jan. 20, 2007

Everything together makes it taste so good...the only things I can think of to make it even better is this: Increase by one chicken breast and marinate it in italian dressing. Use more butter, garlic, green onins, and basil. Mix it in with the ricotta cheese and let it chill as the paste.

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lindso

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

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Reviewed: Jan. 19, 2007

I thought this recipe was very tastless despite the cilantro etc. Next time I would add some feta and definetly more sauce.

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Tiffany

Cooking Level: Expert

Living In: Springfield, Oregon, USA

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Reviewed: Jan. 15, 2007

Very good--Just a little dry. Next time I'll add some shredded mozarella. Thanks!

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DWARNKS

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Reviewed: Jan. 13, 2007

I loved trying out a different pizza and this was pretty good, but I think it needs a sauce like some homemade Alfredo on it.

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sweetslady

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 27, 2006

I've made this several times and my husband and I love it (my 5-year-old likes it, too, IF I omit the tomatoes on a few pieces for her). It says it makes 6 servings, but we can eat the entire pizza ourselves. Here's what I have done differently: 1) I have used ricotta and cottage cheese and both work fine. 2) My husband is not a fan of onions, so I leave those out. 3) I treat the pan w/cooking spray 4) I cook and de-bone a whole chicken, and use shredded chicken instead of a chicken breast. I always have enough chicken left to make another meal. 5) I double the butter sauce. We have found this recipe to be a great alternative to the regular, tomatoe-sauce variety pizza.

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Midwest Mom

Cooking Level: Beginning

Home Town: Rib Lake, Wisconsin, USA

Living In: Appleton, Wisconsin, USA

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