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Reviewed: Jul. 31, 2008

This was delicious! Great onion mixture with thyme and fennel. I took one reviewer's advice and put the goat cheese first. I couldn't finish it all and it has been good for days after. I also used the Whole Foods brand 365 Whole Wheat Pizza Crust - yum!

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Reviewer:

LCANN


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Reviewed: Jul. 31, 2008

I used flat bread for the crust - which worked wonderfully! Plus, I added basil leaves and covered them with the cheese. Delicious! Figs are an inexpensive alternative to sun-dried tomatoes.

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2 users found this review helpful

Reviewer:

SHIELDSBA


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Reviewed: May 30, 2008

I made this fantastic recipe on the BBQ grill, and everyone loved it. Just roll out the dough into 2 circles, grill dough on medium about 5 minutes or until browned (lid down), take off grill with tongs, add the toppings (I mashed the goat cheese with olive oil and spread on the crust), put back on the grill, cover, and bake until the bottom is browned and the toppings are warmed. A 10-15 minute entree!

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Reviewer:

Theresa


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Reviewed: May 3, 2008

This makes a regular appearance anywhere I go. I simplify it by using store-bought dough. I mix some of the cheese with a little fig (or sometimes rasp/cranberry)preserves to moisten it a bit and then add figs generously on top. Skip everything else. Super simple and tasty.

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Reviewer:

2busycooking


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Reviewed: Jan. 16, 2006

Very tastey. I'd recommend blending the oil olive into the goat cheese, and then spreading it on the crust. Then press the onions, seeds, and thinly sliced figs into the cheese before you bake. Otherwise, the toppings tend to fall off when you try to eat it. Just increase the cheese and oil until it's moist enough for you.

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Reviewer:

HollyNJ

	Cooking Level: Intermediate Living In: Morristown, New Jersey, USA
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Reviewed: Dec. 9, 2005

Note from the recipe writer: This is meant to be a dry cocktail pizza. However, if you prefer a wetter one, try mixing a bit of ricotta cheese with olive oil, then spread on crust before adding the other indredients. It's very good and a bit mellower than the original. I'm giving 5 stars to the amended version--it's my friend Lori's innovation.

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Reviewer:

ASHLEY_S

	Cooking Level: Expert
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Reviewed: Nov. 27, 2005

I found this a bit dry, even after increasing the fig count to 10 and using a large onion. My pizza was roughly 12" in diameter, so I'm not sure what I missed. Next time, I'll use a wetter goat cheese and maybe add a bit of proscuitto.

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Reviewer:

Valyn


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Reviewed: Apr. 7, 2005

Used a ready-made pizza crust and fresh figs instead of dried. Outstanding recipe! I did reduce the fennel a tad because I don't care for it that much. Went great with a bottle of cab.

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3 users found this review helpful

Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Feb. 20, 2005

I loved this recipe! I made it on sliced baguettes instead of pizza crust and it was a huge success. Everyone at my party loved them and they were gone in an instant!

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Reviewer:

Laurie W.

	Cooking Level: Intermediate Home Town: Burlington, Ontario, Canada Living In: Brockville, Ontario, Canada
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