Reviewed: Apr. 20, 2010

Super easy and good! I used mozzerella because I didn't have fontina and rotisserie chicken instead of the chicken strips. Nice! Thanks for the recipe!

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

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Apr. 5, 2010

I used rotisserie chicken from the grocery store, pesto sauce in a jar, feta cheese and added some sun dried tomatoes. SO easy and Really gourmet!

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

Reviewer:

GRAMMA GORGEOUS

Cooking Level: Expert

Reviewed: Mar. 25, 2010

This was a great change from standard pizza night! I used Valentinos Pizza Crust from this website, but I didn't wait for it to bake all the way through since I normally don't prebake the crust - BIG mistake! trust the prebaked note on this recipe. I also used more cheese and less chicken, and I used an Italian blend. Will be adding this to our regular recipe rotation!

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

Reviewer:

Nissa G

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 11, 2010

This was amazing! The only thing I recommend (I had never cooked with pesto sauce before), is if you're using the packet of pesto, make the version that is less liquidy because it doesn't quite thicken up enough for a pizza, but the chicken combined with pesto on a pizza was awesome!

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

Reviewer:

acasci

Reviewed: Feb. 11, 2010

So good and so simple!! Thank you for the recipe!

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

Reviewer:

shannanellis

Reviewed: Feb. 7, 2010

Amazing pizza! I didn't follow the recipe exactly... I didn't use chicken at all and I ended up adding a bunch of vegetable (roma tomatoes, artichoke hearts and green peppers), I also replaced the fontina cheese with mozzarella(reduced fat). I thought that it was delicious and a little healthier than normal pizza.

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

Reviewer:

shannamdevine

Reviewed: Jan. 31, 2010

I added some garlic, red pepper flakes, marinated red pepper and diced fresh tomatos. Big hit with the family even the picky eater

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

Reviewer:

kcj

Cooking Level: Intermediate

Reviewed: Jan. 10, 2010

This is and excellent, quick and easy dinner. I cut the artichoke hearts by half and chopped them before putting on the crust. Also, 1/8 to 1/4 pine nuts made a great addition.

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

Reviewer:

TNPFAFF

Cooking Level: Expert

Home Town: Fairbury, Nebraska, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 7, 2010

LOVED this pizza.... only a few changes... added some minced garlic, S&P to the oil I cooked my chicken in on the stove. I used mozarella cheese instead since it is all I could find, and used more like 2 cups of cheese instead of 1/2. I cooked it for 12 minutes instead of 10. I'd like to add tomatoes next time. Yum! This will be going into the recipe book at home.

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

Reviewer:

Sunny B.

Cooking Level: Beginning

Home Town: Carnation, Washington, USA

Living In: Kent, Washington, USA

Reviewed: Jan. 1, 2010

Wow. Fantastic. One of my new favorite pizzas. Used Boboli thin crust. Added roasted red peppers and mushrooms. The artichoke hearts were the marinated variety. Fantastic combination of flavors. The fontina makes it, try not to substitute a different cheese. Be careful not to use too much pesto since it separates and becomes oily when baked in the oven.

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