Reviewed: Jun. 11, 2006

Great quick and easy pizza recipe. I added pine nuts for great texture and flavor.

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Reviewed: Jun. 2, 2006

This was a very easy recipe. It was also really good pizza. I added avocados to one part of the pizza. Everyone liked it. I used the basil-pesto sauce by Bertolli.

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Amber

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Reviewed: May 22, 2006

Very easy to make, and quite delicious! Even the leftovers the next day were still pretty good.

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BEANEFAN

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Reviewed: May 3, 2006

Pretty to look at and certainly easy to prepare but I found the overall taste just a little above average. I would probably rate this closer to a 3.5. Added pine nuts.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 5, 2006

WE LOVED IT!!! HAD IT FOR LUNCH THE NEXT DAY.

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KALI

Living In: Houston, Texas, USA

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Reviewed: Mar. 22, 2006

Great quick recipe. I used leftover rotissery chicken, pesto from a previous dinner and fresh pizza dough from the grocery store. This would be a great dinner to serve company.

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CHARANDTRAV

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Reviewed: Mar. 16, 2006

Taste is good. Easy to do. I added kalamata olives, mushrooms, and pine nuts. Next time I'll make my own pesto.

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JENANNS

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Reviewed: Mar. 4, 2006

Wow, FULL of flavor. This is the first time I tried fontina cheese, and I loved, it's perfect for this pizza. I suggest using marinated artichoke hearts, they were just awesome with everything else on the pie. This will definately be made again!!

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Jeannie

Living In: Malta, New York, USA

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Reviewed: Feb. 8, 2006

Love this pizza. Easy enough for everyday, but fancy enough to feel like you are serving something special.

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 7, 2006

I first made this pizza last year and it was a hit with my roommates and me. I usually add some chopped up roma tomatoes and use mozerella instead of fontina chesse. It's one of my favorite meals now!

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groundhog22

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Reviewed: Jan. 18, 2006

Great! I added crumbled goat cheese and mushrooms instead of artichokes. Use a fresh pesto rather than out of a jar ( if possible).

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valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 9, 2005

awesome. i ended up using one of those prepackaged shredded cheese combos (mix of fontina, parmesean and mozarella) instead of just fontina cheese but it still was very tasty. this is a great dish for pesto-lovers.

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homiec17

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Reviewed: Nov. 24, 2005

This was delicious and very easy to make. I made extra chicken the night before and used the leftovers. I also used Bisquick brand baking mix for the crust - I just made the biscuit recipe on the box and rolled it out thin. One thing I will change though. The store bought pesto sauce has raw garlic and it doesn't cook completely so it is a bit acidic, so next time I will use my homemade roasted garlic pesto.

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Elizabeth

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Reviewed: Nov. 17, 2005

Liked it, maybe a little greasy. Was forced to make 2 8" pizzas so maybe i got the amounts wrong. It had a good taste but I would try not loading it up with cheese so it would be less greasy.

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K. Alber

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Reviewed: Oct. 23, 2005

Pretty good combination of flavors... a little bit too rich though. We used fontina... I would use less pesto sauce next time. We also added roma tomatoes, which was tasty.

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 5, 2005

If you add Kalamato Olives it is makes it a little better

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Maggie

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Reviewed: Aug. 23, 2005

This would also do great as a vegie pizza without the chicken and add tomatoes as others suggested. Very easy and good.

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KENAI18

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Reviewed: Aug. 22, 2005

I followed the recipe exactly but doubled the cheese, it was Incredible! Will definitely be making this again.

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JmeDavis

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Aug. 7, 2005

Great recipe! Very easy to assemble and bakes in no time. I used shredded mozzarella and added some sun dried tomato and basil feta cheese as well as slices of roma tomatoes.

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