Reviewed: Mar. 10, 2009

This pizza is my family's favorite. I have made it three weeks in a row per my husband, and even picky children's request. I used mozzarella every time. Thank you for a delicious recipe!!!

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ktait

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Reviewed: Mar. 9, 2009

This recipe is very good as it is written (mostly as written - I used the mozzarella I had on hand instead of fontina). I also made this for a picky friend of mine, skipping the artichokes and adding quartered cherry tomatoes. Which I also found delicious. She picked off the tomatoes and loved it. :)

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Kathy

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Feb. 27, 2009

Used a Trader Joe's crust and rolled it really thin. I quick, weeknight option that's not, "Pizza again?"

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 24, 2009

added some spinach which made this a 5!

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birgitte

Cooking Level: Intermediate

Home Town: Stavanger, Rogaland, Norway

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 15, 2009

Loved this recipe and it was super easy. I used leftover roast chicken and the only thing I did different was add roma tomatoes, it was excellent!!

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weazie

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Reviewed: Feb. 6, 2009

This was surprisingly good! I shredded cooked boneless chicken breast instead of chicken strips. I added portobello mushrooms, onion, and some Texas Pete because I love a little kick when I make pizzas! I also used Asiago cheese, since it is what I had on hand. Will definitely make this pizza again!

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Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Greenville, North Carolina, USA

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Reviewed: Jan. 17, 2009

I used mushrooms instead of artichoke hearts, and mozzarella instead of fontina, and the whole family loved it. I also ended up using 3/4 cups of pesto (which was a whole container), since it looked a bit skimpy with just 1/2 cup on there.

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bendog14

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Reviewed: Dec. 17, 2008

ok not worth the effort

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Angela C. B.

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Reviewed: Dec. 3, 2008

WOW! I loved it!

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Gunnie

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 28, 2008

My four and two year olds even ate this pizza. It was very delicious.

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tinkerbel221

Cooking Level: Expert

Home Town: Robertsdale, Alabama, USA

Living In: Foley, Alabama, USA

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Reviewed: Oct. 28, 2008

delish! i used a boboli wheat thin crust prepared pizza and added thin sliced onions and mushrooms. it was really yummy! i kept it in the oven a couple minutes longer to get the crust slightly crunchier, but all in all it was a simple recipe to follow, and it turned out great! thanks!

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jlee28

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

ok, this was awsome. i used store-bought pesto. mozzarella, artichokes, roasted pine nuts, drizzled with olive oil and topped with oregano, parmesean, and fresh ground pepper. everyone loved it, i will make it a lot

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Erin

Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA

Living In: Avon Lake, Ohio, USA

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Reviewed: Sep. 18, 2008

It was just okay, my 1st homemade pizza ever. Followed recipe to the T. Maybe if I would have used marinated chokes it would have had some flavor. It was very bland, had to use red pepper flakes to get some kind of flavor. Figured I wasted a cub of my homemade pesto sauce. Sorry.

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52GLASSACT

Cooking Level: Expert

Home Town: Harlowton, Montana, USA

Living In: Sumner, Washington, USA

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Reviewed: Sep. 8, 2008

Amazing. Full of flavor and the pesto tos just delish. Will become a standard in our household!

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Reviewed: Sep. 3, 2008

Such a nice easy dinner. I will definitely make it again. I used sliced plum tomato and an italian cheese blend that worked very nicely.

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sarahmc

Cooking Level: Intermediate

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 21, 2008

The first bite convinced me it was not at all ridiculous to offer a wine suggestion. Very savory, your kitchen will smell heavenly. Good way to use leftover chicken and the jar of artichoke hearts nobody will touch. My husband is going to be home late tonight. Too bad. There won't be any of this pizza left. Bravo!

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TOWANDAAJT

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Reviewed: Aug. 18, 2008

SO YUMMY!!

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Jennifer

Cooking Level: Beginning

Home Town: Enterprise, Alabama, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Aug. 10, 2008

yum! The flavors in this pizza are amazing! A nice change from the typical all meat pizza & sauce.

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J

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 4, 2008

This really was amazing! I wasn't in the position to buy fresh crust - Boboli was the perfect substitute. I also marinated my chicken in vinegarette dressing - Brianna's (its what I had on hand). I chopped up the chicken once cooked and put it back into its juices for a few minutes. I doubled the artichokes and used fresh mozzerella (sliced) and a little fresh, shredded parmesean. I baked it according to the Boboli instructions and used a pizza stone! We will eat this alot!

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happygirlrae

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2008

This recipe tastes like it took much more preparation than was actually necessary. I cooked the chicken breast on the stove top with olive oil and freshly crushed garlic, which added even more flavor to the pizza. Overall great recipe and very versatile. It would taste great with shrimp and could easily be made vegetarian. I'll definitely be making this again.

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