Reviewed: Aug. 9, 2009

I had some of Jay's Signature Pizza Crust in the freezer. and some pesto that needed using up so I gave this a try. I didn't pre-bake the crust and added some sliced tomatoes to the topping. I loved the added flavour in the crust and surprisingly my husband enjoyed this too. Thankyou for a different but great recipe.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Aug. 2, 2009

We liked this pizza a lot! I liked having the garlic-pesto sauce flavor as opposed to the typical tomato sauce taste! I used asparagus as opposed to mushrooms. Next time I will peel the bottom skins of the asparagus to make it more tender. It was really good and not a typical pizza.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Feb. 21, 2009

I too used premade pizza dough and followed others suggestions of sprinkling the spices directly over the pesto. Added some pepperoni for my husband. This was quick and easy, and fun for the two of us to whip up after working all day. I just loved the pesto sauce which will become a staple in our pantry from now on.

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ptaylor

Cooking Level: Expert

Home Town: Morehead City, North Carolina, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Feb. 1, 2009

I like the basic idea - pesto on a pizza is good. But I think this recipe needs to be tinkered with. The frozen bread dough was convenient to use, but I didn't like the texture of the crust it made. (The cheese and spices were tasty mixed into the crust, though.) I would like to try this with different toppings. I think tomatoes would be good.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jan. 18, 2009

AWESOME! Will definitely be making again.

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Katie Purviance

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Dec. 1, 2008

Absolutely don't have enough good things to say about this recipe!! It's not something my husband and kids would eat, but we have a Make Your own Pizza night about once a week and I made this for myself and LOVED it!! Super easy, but super delicious!

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Holly

Cooking Level: Intermediate

Living In: Davenport, Iowa, USA

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Reviewed: Nov. 10, 2008

I give this 5 stars, Husband gives it three. While we're both the kinds of folks who appreciate a good greasy cheesy pizza with bacon and pepperoni, I have to admit, I enjoy the more "artisan" pizzas every now and again. He, however, does not. I used Pillsbury pizza dough which I'm not a huge fan of, and, if were to make this again, I'd probably go the extra mile and make my own. Other than that, I pretty made it as written. I enjoyed the mushroom/pesto/herb combination. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 26, 2008

This is a great change from a basic pizza. I used 'Whole Wheat and Honey Pizza Dough' from this site, and added the spices and cheese suggested. Delicious!

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kimmiecupcake

Cooking Level: Intermediate

Home Town: Red Lake, Ontario, Canada

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Reviewed: Aug. 13, 2008

I basically followed none of the instructions, but used the ingredients (for the most part). For less work, I used a pre-made pizza crust, spread the pesto, and sprinkled everything else on top. It baked up in about 7 minutes. The combination of flavors was really great.

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Sarah

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 18, 2008

Awesome! Wow! A few things... 1. I have never had pesto before. Pretty incredible considering how much I cook and love pasta. It just always kind of frightened me. Don't be frightened. It is awesome. 2. I love to cook, but last minute. The dough in this recipe took too much foresight. I don't plan that far. So, I used the dough from the "swiss 'n' bacon pizza" recipe on this site. Basically made the dough with 18 oz of buttermilk biscuits (1 large and 1 small can). Kneeded the dough ingredients into it. Incredible. Added a somewhat sweet element. 3. What I would change. You really just need one can of biscuits. Mine got kind of big even though I kneeded out. Also, on the pesto, just spread sparingly over the dough. I probably used about 1/2 cup or maybe a bit more. And that is probably because my crust got bigger. Finally, next time I will add some cherry tomatoe halves to add some color and zing. I really just made the one change due to my inability to plan ahead! I am certain this would be fabulous just as written. Give it a try.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: May 7, 2008

This pizza was so flavorful! I used premade pizza dough and just sprinkled the parmesan, oregano, and basil on top of the pesto instead of mixing into the dough. Also, I added a few cloves of chopped garlic to the pesto.

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Bethany

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

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Reviewed: Apr. 29, 2008

This has become a favorite recipe in my house, thank you for sharing! I would suggest using 1/3 cup pesto (I use the prepared kind found in the produce section of the grocery store), instead of 1/4 cup.

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Becky

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Reviewed: Nov. 6, 2007

AMAZING!!!

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sml

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Reviewed: Aug. 23, 2007

I loved this pizza. I used the quick and easy crust by Amanda Rider and added the spices to the dough as directed here. I used mediterranean cheese crumbles. I used fresh basil, snipped instead of dried. I didn't pre-bake mine and it turned out fine. Mmmmmm....this pizza is delicious.

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