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Reviewed: Aug. 5, 2009

Flavor was a tad overwhelming and the crust is not what we like. We will try it again with a couple changes. Use a premade crust, less pesto and 1/2 marinated mozarella and 1/2 regular. That is most likely just a spice preference that my family has. Overall I liked the something other than red sauce pizza.

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LISA41070

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Reviewed: Jul. 20, 2009

use less pesto. would also be good with salami.

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dedelglass

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Reviewed: Jul. 16, 2009

Add any toppings you like. The key is to use pesto as the sauce and to use fresh mozzarrella. I will make this over and over.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: May 7, 2009

This is good but not five stars for us. I did not use the fresh herbs because I felt the pesto would add enough flavor. It is salty, but not too extreme. I topped it w/ fresh tomatoes after it cooled a bit---excellent addition.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: May 6, 2009

This recipe was amazing. i used organic white pizza dough from Whole Food's and really enjoyed flipping it around like a pizza man! I also used a basil pesto sauce and I chopped up the prosciutto and spread it on top. My boyfriend couldn't get enough!

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Debony

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Reviewed: May 4, 2009

This was really good! My boyfriend made it for dinner last night - the only difference was that he did little French bread pizzas. I loved it. Very delicious.

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