Reviewer:

Reviewed: Mar. 7, 2013

This is fantastic, my wife now has a pesto obsession that this recipe fulfills. I made it tonight with shredded rotisserie chicken from the grocery store, reduced fat mozzarella cheese I had leftover, diced roma tomatoes, mushrooms in place of artichoke, and some thinly sliced and diced red onions. Since there were so many toppings it took about 15 minutes at 425. Awesome recipe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shane

Cooking Level: Beginning

Home Town: Brainerd, Minnesota, USA

Living In: Bloomington, Minnesota, USA

Reviewed: Sep. 20, 2012

Love how quick and easy this is! I used mozzarella cheese and added mushrooms. This was delicious and I will make it again and again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Janny2123

Cooking Level: Beginning

Reviewed: Aug. 7, 2012

This is 10 STARS!! I boiled 3 chicken breasts, shredded it with 2 forks and added pizza seasoning to it. I only used 1 tablespoon of pesto, which was plenty. For veggies I cooked a can of mushrooms, diced up a red onion and sliced about 7 cherry tomatoes in a dash of olive oil for 5 minutes. To keep the fat low I used shredded fat-free mozarella cheese too. Piled everything on top of a thin crust Bobabli brand and cooked direct of oven rack at 450 for 8 minutes. I'll be making this a ton!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mkubitski

Cooking Level: Intermediate

Reviewed: Aug. 5, 2012

This is a very good recipe. I used more cheese than the recipe recommended.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SCW

Cooking Level: Intermediate

Living In: Auburn, Alabama, USA

Reviewed: Jul. 25, 2012

We added sliced portobellos and crushed red pepper flakes to give it a little more punch, my family loved this!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ballroombeauty

Reviewed: Jun. 13, 2012

Use lots of pesto on crust for more flavour and moisture.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lorigolfs

Home Town: Niagara Falls, Ontario, Canada

Reviewed: May 23, 2012

This was a pretty good jumping off point and I have no doubt it would have been good made "as is". I did make a few changes based upon what I had on hand. Used 1 cup chicken and one cup shrimp that I chopped up. I also marinated both the chicken and shrimp in Italian seasoning (I used Emeril's but any would work) for about an hour before cooking. I sauteed the chicken, and a few minutes before it was done, I added shrimp then set aside. In the same pan I added a bit more olive oil and sauteed three thinly sliced white mushrooms and just a smidge of red onion (instead of artichoke which I did not have) until tender. Assembled in the same order adding 2 sliced Roma tomatoes before the chicken and shrimp. I used 5 cheese Italian blend and sprinkled all with a little more seasoning before popping into the oven.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

iamlash03

Cooking Level: Intermediate

Reviewed: May 1, 2012

Made this with the addition of baby bella mushrooms, and using my own dough recipe. I cut the artichoke hearts into quarters. Cooked some Market Day chicken in the skillet with salt and pepper, then sliced it for the pizza. Delicious..

Was this review helpful? [ YES ]
2 users found this review helpful