Fig and Goat Cheese Pizza Recipe Reviews - Allrecipes.com (Pg. 4)
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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Cooking Level: Expert

Living In: Lexington, Massachusetts, USA

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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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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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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA
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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Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada
Living In: Brockville, Ontario, Canada

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