Reviewed: Sep. 4, 2006

Love this in the summer with fresh basil

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Reviewer:

JLS12

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Cooking Level: Intermediate

Home Town: Harleysville, Pennsylvania, USA

Reviewed: Apr. 13, 2006

Just shy of perfect. I added spinach which really gave it that extra something. I also sprinkled a little Romano and Parmesean cheese (I had some I needed to use). The only other improvement I can think of would be to make the pesto from scratch. Great recipe!

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Reviewer:

WUSTHOF

Cooking Level: Expert

Home Town: Benbrook, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Nov. 8, 2005

A classic margharita pizza to me is pizza crust, garlic, tomato, fresh basil, and mozzarella cheese. I heat minced garlic in olive oil until the garlic is well infused. Brush the garlic oil on a Boboli, top with thinly sliced tomatoes, torn fresh basil leaves, and sliced fresh mozzarella cheese. Bake at 350 degrees for about 15-20 minutes, until the cheese is melted. Variations are limitless on toppings: spinach, mushrooms, onions, broccoli. Keep it heart healthy by staying away from the pepperoni, sausage, etc.

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Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 2, 2005

Reduce the red pepper content next time.

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Reviewer:

WJARRETTC

Cooking Level: Intermediate

Home Town: Clinton, South Carolina, USA

Living In: Cary, North Carolina, USA

Reviewed: Jun. 21, 2005

Tastes good. You have to like pesto though. I used vegetarian mozzarella cheese instead, and it didn't melt like regular cheese, but it was still good. I added diced onions. Next time I will probably add different toppings, but I guess it's ingredients is what makes it a "Margherita Pizza".

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Reviewer:

AZULEDIVE

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Livonia, Michigan, USA

Reviewed: Feb. 16, 2005

Needs something else...If I make this again I might use spinach under the cheese and tomatoes...and maybe a different cheese (Meunster).

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Reviewer:

STRETCHAD

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Madison, Wisconsin, USA

Reviewed: Jan. 20, 2005

Super easy and fast, it just didn't knock my family's socks off.

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Reviewer:

LOONEYLINDI

Reviewed: Aug. 17, 2004

This recipe was easy to prepare and delicious. It will definately become a staple in my house!

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Reviewer:

NatGo

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 12, 2004

great pizza recipe. we added bell pepper and onion to ours. also we used hunts tomato sauce with basil, garlic, and oregano. I know it is not supposed to have sauce, but we just needed something more.

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Reviewer:

ImChrists

Cooking Level: Expert

Home Town: San Pedro, California, USA

Living In: Apple Valley, California, USA

Reviewed: Apr. 5, 2004

This is really good. I used a pizza crust from a can and DiGiorno® Pesto. For the simplicity of it, I'm thrilled that it tastes like the gourmet pizza place down the street.

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