Reviewed: Nov. 12, 2007

We loved this pizza! I used a garlic and herb pizza crust from Trader Joe’s which was very good. My fiancé wasn’t sure he’d like the pesto sauce on the pizza so I made half the pizza with regular pizza sauce and the other half with pesto. He gave each side a fair try and decided the half with the pesto was the better pizza. I didn’t have any artichoke hearts but I did add spinach and some pine nuts to the top of the pizza. The taste was incredible.

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Elizabeth

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2007

I loved this pizza and yet it wasn't quite right. With that said, I don't think this pizza was the problem but rather the pesto I used. I want to get that stuff gone - it's a pesto I do love on pasta but a little too lemony for this pizza. I plan to try this again exactly as it is with a home made pesto and I also want to try it substituting alfredo sauce for the pesto sauce. I will definitely make it again, though.

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Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

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Reviewed: Oct. 25, 2007

I just used mozzarella and substituted mushrooms and tomatoes instead of artichokes. This was a nice change from our normal pizza. I made extra and brought it for a birthday potluck lunch and everyone loved it.

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JLMURDO

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Reviewed: Oct. 12, 2007

This was very good. I didn't have artichoke hearts or fontina cheese so I used what I had. I only gave it four stars for that reason. I used green onion, yellow and orange bell pepper diced fine, mushrooms and some peppers, which I will leave off next time because they overpowered the pesto. I used a mixture of Montery Jack and Mozerella, which I will use more of next time and sprinkled basil and tomato feta over it all. I made the crust using Jay's Signature pizza. This was one of the best pizzas I have ever made.

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CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

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Reviewed: Oct. 2, 2007

This was good, but there was nothing too great about it... needed something else. Can't figure out what....

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MaddieLC

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 21, 2007

This was pretty good.Easy Easy!!.My husband LOVED it! next time I will go a little easier on the pesto....

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diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

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Reviewed: Sep. 18, 2007

Very interesting flavors, I could eat a slice every day.

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SIGEP93

Cooking Level: Intermediate

Home Town: La Porte, Indiana, USA

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Reviewed: Sep. 17, 2007

I thought it was very salty. My husband thought it was a great change from the usual "meat and potatoes" and regular pizza. He'd like to see it added to the family recipe book, but I'm hesitant -- until I can modify it to tone down the saltiness.

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Ms. Carly

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Reviewed: Sep. 13, 2007

this was a yummy one. I didn't know about the artichoke hearts at first but I don't think the pizza would of been the same w/o them. This is perfect for the kids to make and you to supervise as well.

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morgan

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Reviewed: Sep. 13, 2007

I'm a big pesto lover, and this is so good! I used Quorn cutlets (substitute chicken) because I'm vegetarian, and mozzarella, because I'm too lazy to grate my own cheese. :) I made it with the Amazing Whole Wheat Pizza Crust recipe from this site, and it was a great combo. Will definitely make this again!

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beckysharp

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Reviewed: Sep. 11, 2007

Everyone loved it, including kids ranging in age from 11 to 17!!!

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Meg

Cooking Level: Expert

Living In: Maplewood, New Jersey, USA

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Reviewed: Sep. 5, 2007

Beautiful-- Used Jay's crust from this site...made it veggie style with canned, diced tomatoes mixed with the pesto for the sauce, and Greek olives on top.

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Jackie J

Home Town: La Quinta, California, USA

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Reviewed: Aug. 12, 2007

I absolutely loved this recipe, and so did all my friends I had over for dinner. We added sliced red peppers on top to add a little extra flavor. I also added more pesto than the recipe called for. There were no leftovers this evening!

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Bethel05

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2007

My friends love this recipe so much that whenever I make this recipe, I make an extra one to give away! This is a great 'starter' recipe to add whatever you like. I roll the chicken pieces in Italian breadcrumbs before cooking, add fresh sliced tomatoes, mushrooms, and fresh spinach leaves. I also substitute lots of mozzarella cheese. Always a hit.

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Jayde

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Reviewed: Jun. 14, 2007

Very very good! I made this for an impromptu birthday party for hubby's friend and everyone LOVED this pizza. I even had to give out the recipe it was so well recieved! I used a Boboli thin pizza crust, 2 cooked, diced white boneless chicken breasts, half a can of artichoke hearts sliced up, and Classico basil pesto spread along with an Italian blend pizza cheese. I used an entire package and another handful of cheese and added torn fresh basil leaves as well on the top. Thanks for sharing this wonderful pizza recipe Lisa!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 10, 2007

Very good, but next time will make sure to drain out some of the oil from my pesto. breading got a little to oily for my taste. But otherwise lovely!

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Iris

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Reviewed: May 29, 2007

This recipe is very easy and has lots of flavor. My picky boyfriend ate half of the pizza!

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Jessica

Cooking Level: Beginning

Living In: Coppell, Texas, USA

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Reviewed: May 10, 2007

Simply Superb

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Souvik

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Reviewed: Apr. 20, 2007

Really good! Only 4 stars because I think this recipe is faulted without more toppings. We used: chicken, mushrooms, red onion, and tomato. Used with our favorite dough recipe from this site- Jay's pizza crust. Turned out super yummy!

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ej

Cooking Level: Expert

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Reviewed: Apr. 17, 2007

My goal was bite-size appetizers, and this recipe leant a touch of elegance to the ordinary. I used a sun-dried tomato basil pesto, spooning about 1 t on 1/2" baguette slices, then added a few chunks of pre-cooked chicken breast strips, and topped off with just a sprinkling of an low-fat italian blend of shredded cheeses. A hit at the bachelorette party I "catered"!

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CARABLOSSOM

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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