Reviewed: May 15, 2012

Taste Just like the Pizza from California Pizza Kitchen! It's all in the cheese and bread you use! I used Fresh Mozz and Brick Oven Flatbread

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Reviewer:

Krista

Cooking Level: Intermediate

Reviewed: Apr. 16, 2012

This reminds me of the Wazee Supper Club's unforgettable pizza in lodo Denver!!!

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Reviewer:

siouxchef

Cooking Level: Expert

Reviewed: Apr. 13, 2012

This was fantastic! I cut the recipe in half, but forgot to halve the marinade for the tomatoes and I'm glad I did! The tomatoes were incredibly good! I think I could have used less tomatoes than what was called, as I had extras. I would probably use 2-3 tomatoes for a half recipe next time. Thanks for sharing this great recipe, Michelle!

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Reviewer:

Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Apr. 2, 2012

Great pizza! I didn't have fontina cheese but it came out very good. Will make again.

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Reviewer:

s.standrod

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Perris, California, USA

Reviewed: Mar. 25, 2012

I used spinach instead of basil leaves and left out the Fontina, added some pampered chef parmesan italian seasoning on a Boboli thin crust pizza dough. Baked it on my Emile Henry pizza stone for 10 minutes, and this turned out amazing first try. Thanks!

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Reviewer:

DiAnneEvans

Cooking Level: Expert

Home Town: West Middlesex, Pennsylvania, USA

Living In: Stella, North Carolina, USA

Reviewed: Mar. 21, 2012

This is so good. The marinated tomatoes with the garlic are wonderful. I have made this many times since I first found it here and I do sometimes cheat with the cheeses. We live in a small town and fontina is just not always available. It is still wonderful!

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Reviewer:

Dawn

Cooking Level: Expert

Living In: Edinboro, Pennsylvania, USA

Reviewed: Mar. 19, 2012

Recently went to Crispers to eat and ordered their version of the margherita pizza. I loved it so much I decided to try this recipe and it turned out amazing.

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Reviewer:

Ivy1908

Cooking Level: Intermediate

Reviewed: Mar. 8, 2012

Excellent! Crispy, garlicy and wonderful. Fontina cheese costs a lot and I left it off for that reason. Followed recipe otherwise and it was great and easy to do.

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Reviewer:

CARTWHEEL

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Mar. 4, 2012

My family and I made this on whim this weekend and we were all very impressed with the result. It was delicious and so fresh! We used fresh cheeses and basil and the refridgerated pillsbury pizza dough. We didn't have any left overs! We will be making this again for sure.

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