Pizza Primavera Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 17, 2012
I made three ingredient changes, based on what I had on hand: Mixed up the crust from a dry package, used alfredo sauce instead of Progresso cooking sauce, and green olives instead of kalamata. Not bad. I did use the italian seasoning. If I do it again, I may add a little garlic powder sprinkled over the alfredo sauce. Thank you for the recipe.
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Cooking Level: Intermediate

Home Town: London, Ontario, Canada
Living In: Denver, Colorado, USA

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Photo by smartt
Reviewed: Oct. 18, 2012
This pizza was okay but not great. The sauce was pretty bland in my opinion. I think I might take another reviewer's suggestion and use the garlic recipe starter next time and add some seasonings to the crust.
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Photo by smartt

Cooking Level: Intermediate

Home Town: Bedford, Texas, USA
Living In: Denver, Colorado, USA
Reviewed: Sep. 30, 2012
I found the sauce for this pizza to be a little odd. I enjoyed the peppers and onions, which I sauteed until they caramelized before putting them on the pizza, but we didn't finish the pan as we might have otherwise. I would like to try this again with, perhaps, the garlic recipe starter.
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Photo by ilkaisha

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA
Living In: Reading, Pennsylvania, USA
Photo by House of Aqua
Reviewed: Sep. 18, 2012
The Progresso Recipe Starters Basil Sauce makes a wonderful pizza! Make sure you follow the directions and pre-bake the crust and not use more than the recommended sauce. I accidently poured too much onto the crust and it ended up a bit soggy in the middle. The pizza tasted even better then second day and the extra sauce absorbed and was no longer soggy. I opted to not use frozen veggies and made our pizza with fresh mushrooms and onion instead. I will make this again!
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Photo by House of Aqua

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA
Living In: San Diego, California, USA
Photo by mauigirl
Reviewed: Sep. 11, 2012
Four stars with my changes. The thought of putting frozen vegetables as a topping for pizza left me cold....no pun intended. I topped with chopped onion, garlic, chopped artichoke hearts, sundried tomatoes and olives. With those changes, this was a very acceptable pizza. Thanks for sharing
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Photo by mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Lahaina, Hawaii, USA
Photo by ItalianSpice
Reviewed: Sep. 11, 2012
This was a very easy and very quick meal to prepare. And very tasty to boot! 5 Stars for that! I only made a couple of minor changes. I used frozen peppers but added red onion and then sauteed them all together with some minced garlic. I found that the amount of sauce used on the pizza was quite enough. Perfect even. The creamy Parmesan Basil sauce was very flavorable and gave the pizza an added "ompf" for sure. However, I didn't need to use the rest for dipping sauce. It would have been too much, in my opinion. Anyway, I highly recommend this recipe.
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Photo by ItalianSpice

Cooking Level: Intermediate

Home Town: Dana Point, California, USA
Photo by jrbaker
Reviewed: Sep. 8, 2012
It is convenient and quick, and it's fun to dip the pizza in the sauce. I used fresh vegetables (yellow, orange, and red peppers and red onion) and sauteed them for a few minutes to soften them up before topping the pizza crust. Although it's not our all-time favorite pizza recipe, this would be a good option for a busy school night. The kalamata olives were a must for extra flavor!
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Photo by jrbaker

Cooking Level: Expert



 
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