Not bad.... While my hubs and I didn't dislike this, we would not have it again. We both felt the taste was "off," so to speak. Our pizza didn't taste anything like alfredo (which really surprises me). The feta overpowered everything else. Feta is a strong, distinctly flavored cheese. I believe mozzarella would have been a more suitable match. It would also melt better (feta doesn't really melt at all). Contrary to other's comments about this being a "knife and fork" kind of pizza, I can only somewhat agree. I didn't use a pre-baked crust nor did I "pre-bake" my store bought (fresh) pizza dough. What I DID do was pre-heat my baking stone and then, using my pizza peel (dusted with cornmeal), carefully "slid" my prepared pizza onto it. This produced a nice, crispy crust. I also allowed my pizza to "rest" ten minutes prior to slicing it. This is KEY as it allows the fragile pizza to "set up" a bit. Other than subbing prepared dough for a store-bought crust, using a 6 oz. pkg. of (cut up) Tyson's pre-cooked oven roasted chicken strips, chopping my tomato rather than slicing it (personal preference) and switching to a sun dried tomato & basil flavored feta, I followed this recipe to a T. I'm just not sure this is for me / us. Maybe with a few tweaks this could be better, but I'm not in any hurry to find out. Thanks anyways! :-)
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Not bad.... While my hubs and I didn't dislike this, we would not have it again. We both felt...