Reviewed: Nov. 6, 2009

This recipe is great! We have made is several times and each time we vary it a little. Thanks so much for the recipe! It's a family staple now!

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bsuever

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Reviewed: Apr. 17, 2009

I added fresh tomatoes and artichoke hearts cut in quarters. Fresh, healthy, and fast! Took me only 25 mins including prep time.

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NSEIN

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Reviewed: Apr. 13, 2009

This was really good! I did make some minor changes - I used whole wheat pita, HERBED goat cheese, i didn't have any sun dried tomatoes so I used artichoke hearts instead. Very simple and yummy!

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veggiemom

Cooking Level: Intermediate

Home Town: Bensalem, Pennsylvania, USA

Living In: Yardley, Pennsylvania, USA

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Reviewed: Oct. 13, 2008

I thought this recipe was pretty darn good. My husband was not a huge fan for some reason, maybe because there was not meat. I made it for our main dish one night and I loved it. I put on mushrooms, onions and tomatoes and left off the roasted peppers. Yum!

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palmbreeze

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Reviewed: Sep. 29, 2008

Loved these pizzas. The mixture of flavors was wonderful. I didn't have pita bread so I used flour tortillas. Wasn't crazy about that part, but I will experiment with different "crusts".

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SMRONEY

Cooking Level: Intermediate

Living In: Austinburg, Ohio, USA

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Reviewed: Aug. 30, 2008

I've made these a few times so far and here is what I've learned. If desired, you can prep for this dish the night before by doing your chopping and then just putting the peppers & tomatoes right back into their jars (with their original liquid). Look for crumbled goat cheese. The one I used is made by Saladena and includes thyme, basil, and red sweet pepper - perfect for this dish!). Do NOT throw all the ingredients together in a food processor as another reviewer suggested. It should look like the recipe photo when you're done and not a paste/spread. If you can find them at your store - look for Vlasic Roasted Sweet Red Pepper strips and Orchard Valley Harvest Sun Dried California Tomatoes (Julienne cut in oil). These are both already somewhat pre-cut for you so half of the chopping is already done. The peppers & tomatoes I was able to get at Super Walmart, the cheese was found at Albertson's/Jewel. This is a FABulous appetizer and makes such a beautiful presentation! It is so nice to pair with some red wine - particularily if you're serving an Italian themed meal (but certainly tasty even if you're not). I will definitely plan on keep this recipe on my appetizer rotation for a long time to come.

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 20, 2008

Sooooooooo good!

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NapiSoul

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Alexandria, Virginia, USA

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Reviewed: May 14, 2008

Really terrific -- impressive and delicious! I used mini-pitas (whole) to make hors d'oeuvres, and served the balsamic on the side. I used pre-sliced roasted red pepper and sundried tomatoes, so I could just snip the slices with kitchen scissors to get a small-dice with no mess. Used arugula as I didn't have basil (I think both are good matches), and added bits of salami for the meat-eaters. To crumble the goat cheese, make sure it's nice and chilled (a few hours in the fridge, or 30 mins in the freezer should do). Put it in a bowl, and just grab two forks and start poking at the cheese with the tines. It'll crumble nicely... if it starts to get mushy, pop it back in the fridge to chill.

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Frantic Cook

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2007

This was my first time using goat cheese, so I don't know if it was me or the recipe but this just did not turn out how I had hoped. The cheese dried out instead of staying creamy or melting.

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RSTCERE

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Reviewed: Aug. 5, 2007

Easy and tasty!

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jhezod

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Addison, Illinois, USA

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Reviewed: Jun. 9, 2007

Excellent! I omitted the roasted red peppers b/c I don't like the jarred slimy peppers. A super easy and delicious recipe!

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JEN78RN

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

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Reviewed: Jan. 30, 2007

Perfect! Even my meat eating husband thought these were great.

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NSJOLIN

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2007

Delicious! I can't wait to make them again. The only change I made was I added olives.

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SOULTRAIN

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 3, 2006

I may never go back to mozzarella cheese again on my homemade pizza! Costco sells the most fabulous rosemary-encrusted goat cheese that is actually hard enough to be sliced with a cheese slicer. Some fresh basil, fresh tomatoes, garlic, and the rosemary-goat cheese and viola! The most delicious pizza you have ever had! Who would have thought goat cheese on a pizza? Great recipe, SmithClan!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 3, 2006

This pizza looked and tasted fantastic! Very gourmet flavor and appearance yet so easy to prepare. The only change I made was by using refrigerated pizza dough instead of the pitas. Great appetizer or main dish.

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Kristi K.

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2006

These were absolutely fantastic. The next day the leftovers were just as good. I followed the receipe exactly and wouldn't change a thing.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 29, 2006

This was excellent! We added carmalized onions and portabella mushrooms to it as well!

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Lisa R.

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Reviewed: Jun. 19, 2006

Really good. I scaled the recipe and made only two pizzas (one whole pita). I also added some canned, sliced mushrooms. I tried it both with and without the balsamic vinegar... I liked it better with.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jun. 16, 2006

Superb! Everyone loved these and they were gone in no time. I used fresh peppers (red, yellow and orange) and roasted them myself on the BBQ, and added caramelized onions. It made for a very pretty colour mixture and delicious flavour.

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PRETTYLIZY

Cooking Level: Intermediate

Living In: Amherstburg, Ontario, Canada

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Reviewed: Jun. 5, 2006

This is really good. The first time I made it I followed the recipe exactly and it was great. The second time I made it I used a flour tortilla as a pizza crust and added feta and parmesan regianno cheese and made a mixture with all the ingredients except the spinach and after laying the spinach leaves down I just spread the mixture on the pizza's and broiled them in the oven. They were great too!

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