Reviewed: Jul. 12, 2011

I used a pre-cooked brick oven pizza shell. I also added diced marinated artichoke and kalamata olives. So easy and very good.

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2 users found this review helpful

Reviewer:

barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

Reviewed: Mar. 21, 2011

This is a very easy and quick recipe that we all loved! We have now tried them with lots of different crusts (english muffins, tortillas, flat bread etc.). We even made them it in a panini sandwich. Used mozerella rather than the ricotta.

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4 users found this review helpful

Reviewer:

IrisMac

Home Town: Fairfax Station, Virginia, USA

Reviewed: Dec. 27, 2010

This was definitely the best pesto pizza I've ever had! The combination of the cheeses was fantastic. Didn't eat the whole pizza, and the next day the cold slices were still great!

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2 users found this review helpful

Reviewer:

Ruby

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Reviewed: Oct. 10, 2010

Good, but didn't like the ricotta cheese on a pizza. Will try another pesto pizza recipe without the ricotta.

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1 user found this review helpful

Reviewer:

Holly

Cooking Level: Intermediate

Home Town: Gilmer, Texas, USA

Living In: Brentwood, New Hampshire, USA

Reviewed: Aug. 17, 2010

This was a great easy to make recipe that will definitely make it to one of my "go to" meals. I substituted the ready made crust with a Boboli Whole Wheat crust to make a little more health conscious. People kept asking for more! Next time I will try to top with roasted pine nuts or walnuts! (Tasted even better when served at room temp)

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1 user found this review helpful

Reviewer:

NazzGirl329

Cooking Level: Intermediate

Reviewed: Feb. 22, 2010

This was excellent quick meal. I like the pesto flavor instead of traditional pizza sauce. Will make again & add different toppings.

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1 user found this review helpful

Reviewer:

Michelle Love

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 20, 2009

Fantastic flavor! I did, however, make one huge alteration and that was to use shredded mozzarella in place of the ricotta, only because we had a dish with ricotta the other night and wasn't in the mood for it again. Worked out perfectly! I used the quick and easy Whole Wheat and Honey Pizza Dough recipe from this site, and sprinkled a little dried oregano on top before baking. Delicious!

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1 user found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Feb. 1, 2008

We had some leftover homemade pesto that we used for this and loved it. We also added canned mushrooms, artichoke hearts, fresh spinach and red onions. This was spectacular!

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7 users found this review helpful

Reviewer:

summerdubois

Reviewed: Sep. 19, 2007

My family had an "Appetizer Night" for dinner and this was a hit! I helped my little sister make these and we didn't change a thing aside from using lower calorie ingredients.

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5 users found this review helpful