Reviewed: Jun. 5, 2007

I have to admit this pizza came out very tasty, although I wish there were more tomatoes and less chicken (I'm a recovering vegetarian, though, and my husband thought it was perfect). It is fattening, but a great way to spend calories.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 24, 2007

The sauce was excellent! I added fresh spinach and it was delicious.

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emmamama

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Reviewed: May 9, 2007

Awesome pizza that can be adapted to suit what you have on hand- or specific tastes. We used sundrieds instead of pesto, and it came out fabulous. I will make this again and agian.

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shi

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Reviewed: Mar. 23, 2007

The BF said 4.5. Though here are the changes I made. I cut up one raw chicken breast in small pieces and then cooked it on top of the stove in the marinade from Chicken Diablo from this site (we had leftover from the previous evening). I also had about 4 slices of leftover bacon to cook and I cut that up small and cooked on top of the stove. Instead of pesto I had this sun dried tomato brushetta in a jar that has a lot of nice flavor to it. I made the sauce as it said more or less then layered in this order: sauce, chicken, cheese, bacon. I think a little mozz. like half and half would have been good. All the feta was a little heavy for me. Very tasty.

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Mar. 15, 2007

I had a jar of sun-dried tomatoes and a jar of basil pesto, so I used those instead of the "combination of" as the recipe is written. I omitted the tomatoes as I didn't feel like running to the store for 1 thing. I thought this was very different, good, but different. Hubby thought it was tuna! LOL (It did kinda taste like it, musta been the pesto, I used a lot of it)

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Feb. 7, 2007

We loved it! Would make this again, soon! The sauce was wonderful! Will try on pasta too!

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Sherry

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Reviewed: Dec. 1, 2006

Being from Europe, I always found American pizzas to be very greasy and too cheesy. This was an interesting recipe, using feta cheese instead of traditional mozzarella, definitely favored my personal taste. The alfredo sauce combined with the pesto was delicious, and not as saggy as I had expected! I had some leftover tandoori chicken, which worked excellent on this. I used Jay's Signature Pizza Crust from this site and it turned out to be a weekend favorite! No more ordering in!

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ANCESU

Cooking Level: Intermediate

Home Town: Lund, Skane, Sweden

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 7, 2006

This pizza was delicious! My husband said, "this is great, where did you order this from". I was proud to say I made it!

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TDEPP

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Reviewed: Sep. 26, 2006

Absolutely delicious, I will definetely have this again. Next time though I won't add as much garlic, the after taste is a little strong.

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Chopper

Cooking Level: Intermediate

Home Town: Mill Creek, Washington, USA

Living In: Mountlake Terrace, Washington, USA

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Reviewed: Sep. 26, 2006

This is one of the best flavors I have ever had on a pizza, especially vegetarian pizza!

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Jodi

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Sep. 26, 2006

Not my favorite..way too much garlic. A bit soggy.

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Buster

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Reviewed: Sep. 20, 2006

Very good but I would recommend either cutting the toppings in half or dividing it over two crusts. Also, I skipped the pesto just b/c I hate pesto.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: May 3, 2006

Delicious. I subbed shredded mozzerella and also used sundried tomatoes instead of the sundried tomato pesto. Added chopped proscuitto also. Looked beautiful.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 25, 2006

What a great option for pizza, we loved it! I did reduce the garlic a little & added mozarella cheese on top. We didn't mind eating this pizza with a fork, it was well worth it.

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TRISH441

Cooking Level: Expert

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Reviewed: Mar. 1, 2006

I agree, it did have too much sauce, but it was very rich and tasty. We actually saved some of the sauce and used it as a dip for breadsticks. I also changed the toppings a bit; we used feta, black olives, pine nuts, and shredded mozzarella & provolone. We will definitely make this pizza again. I recommend using shredded cheese though, especially since it's very saucy, because it will hold it all together.

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Lena

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2006

This is a very good recipe...however, I suggest using about half as much garlic.

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Mike

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Reviewed: Feb. 19, 2006

Really good recipe, my wife and I enjoyed it!!!

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eatz

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Reviewed: Jul. 17, 2005

yummy pizza overall, the sauce was amazing, just a bit too much! i also had to eat this with a knife and fork, but was defintely easy to make and easy to eat! will make again!

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RONNIEBAGS

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Reviewed: Apr. 29, 2005

This is not at all like the white pizza I am familiar with, but I'm glad we tried it. We really liked this pizza - the sauce and chicken go really well together. I think we will use that sauce on other things too. We put some mozzerella cheese on top and it came out well. Next time, I'll make a couple of changes. First, it was a little too saucy. We ate it with fork and knife, although the sauce was very good. Maybe I should have gotten a large pizza crust instead of the medium. Also, we will bake this directly on the rack instead of using a pizza stone so the middle gets crispier. Note - We used Biboli pizza crust.

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BRAVELY

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Gourmet White Pizza

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