Reviewed: Jun. 23, 2008

Wonderful and quick. Used added some mushrooms and red peppers.

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MOMARTIN

	Cooking Level: Expert Living In: Duluth, Georgia, USA
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Reviewed: Jun. 20, 2008

Very easy to make and very tasty!

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leighcan


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Reviewed: Jun. 8, 2008

AMAZING. Followed the recipe exactly. I don't even like onions but it worked great with the sweet onion. It was a smash hit.

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What an excellent recipe. We used this as on of several topping options for a party where we created several different homemade pizzas. Although we were testing new territory with all of them, this one came out tasting by far the best. We will definitely make this again! Thank you.

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gastronome


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Reviewed: May 19, 2008

TO-DIE-FOR pizza! This recipe is great and really doesn't need anything else. I only added mushrooms because I feel a pizza is not complete without them! Thanks for the great recipe!

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Justine

	Cooking Level: Expert Living In: Cincinnati, Ohio, USA
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Reviewed: Apr. 19, 2008

A very tasty pizza. A nice change from the traditional pizza. Did not make any changes.

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tizzylizz

	Cooking Level: Expert Home Town: Milford, Michigan, USA Living In: Apex, North Carolina, USA
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Reviewed: Apr. 13, 2008

This was great! I used a Boboli wheat crust, and I added mushrooms and green/red peppers. It was delicious, I'll definitely make it again.

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Emily

	Cooking Level: Intermediate Home Town: Evansville, Indiana, USA Living In: Saint Louis, Missouri, USA
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Reviewed: Mar. 28, 2008

I made this sauce with a homemade pesto rosso, put it on a Boboli crust, loaded it with veggies, and had a huge hit. My friend went back for thirds! This gives plenty of tomato flavor for the purists, but it allows all of the other interesting flavors to shine through.

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Boise Bengal


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Reviewed: Mar. 27, 2008

Made this for dinner this week. It was very tasty, but I think next time I'll cut down on the garlic a bit. I followed the recipe exactly.

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LinnyIrene

	Cooking Level: Intermediate Home Town: Flushing, Michigan, USA Living In: Grand Rapids, Michigan, USA
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Reviewed: Feb. 22, 2008

My family and I love this pizza! This was my first time making this, and came out outstanding. This is great to impress your family & friends, especially those who enjoy Italian foods. I made extra pesto b/c personally I like my pizza coated with a little extra.

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VICSANDY03

	Cooking Level: Intermediate Home Town: Brooklyn, New York, USA Living In: Greece, New York, USA
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Reviewed: Feb. 17, 2008

We love this pizza. We usually add chicken and sometimes black olives, makes even yummier. Highly recommend this recipe.

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SMMETZ1


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Reviewed: Feb. 8, 2008

My DH made this for supper the other night and it was fantastic!! We used our homemade pizza crust and followed the recipe exactly with one minor exception; we didn't use jalapeño because we don't really care for it. The only point of interest to mention is that if you're considering making this pizza, make sure your choice of feta is a good one. The flavour of this cheese is kind of strong and there is a lot of it on the pizza, so a sub-standard choice will really affect how good (or not good) this pizza is.

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kelcampbell

	Cooking Level: Expert Home Town: Smiths Falls, Ontario, Canada Living In: Kemptville, Ontario, Canada
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Reviewed: Jan. 30, 2008

MODIFIED RECIPE: This is great. I didn't have any pesto, so I mixed EVOO a/garlic and spices and then spread on crust and topped w/spinach, tomatoes, onions, baby bellas, feta, and a handful of shredded Italian cheeses. I will make again (tonight, actually) w/better chopped veggies (easier to cut/eat) and w/out the feta (I like feta and it tasted good, I just can't get past needing my pizza to have some mozz).

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lovestohost

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Jan. 26, 2008

This is a great recipe, but we did find a bit too salty. We used broccoli instead of spinach, and left out the pepper. It might be due to the store bought pesto used. We continue to make it as the sauce is really great!

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Tara

	Cooking Level: Intermediate Living In: Calgary, Alberta, Canada
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Reviewed: Jan. 22, 2008

This was really good! We didn't add the tomato pesto. We put alfalfa sprouts on, and they were a pretty addition. We also put sesame seeds on the crust part. We've already made this twice! We'll definitely make it again.

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Spider5020


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Reviewed: Jan. 5, 2008

This recipe was great! The sauce that replaced traditional tomato sauce was excellent! I added smoked chicken and sliced mushrooms to the original stuff. I also brushed the crust with olive oil and sprinkled with Parmesan cheese before baking. Everyone loved it!

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Sarah Blackstock

	Cooking Level: Intermediate Home Town: Houston, Texas, USA
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Reviewed: Jan. 5, 2008

The Best! I make this pizza once a week for the family!

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HadiyaHadiya

	Cooking Level: Intermediate Home Town: Phoenix, Arizona, USA Living In: Little Rock, Arkansas, USA
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Reviewed: Jan. 1, 2008

Couldn't have asked for a more well rounded and delicious crowd pleaser. We used a whole wheat Bolboli thin crust and baby spinach. It baked down well and maintained that fresh veggy flavor..

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Selaine

	Cooking Level: Intermediate Home Town: Troy, Ohio, USA Living In: Huntington, West Virginia, USA
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Reviewed: Dec. 8, 2007

We absolutely love this pizza! We do use store bought basil pesto for the sauce and chopped sun-dried tomatoes packed in oil instead of fresh tomatoes. I also spray the pizza with a little cooking spray to moisten the spinach and onions. I find it all cooks better that way.

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Pizza Without the Red Sauce

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MOMARTIN

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leighcan

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JEFFFF

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gastronome

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Justine

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tizzylizz

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Emily

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Boise Bengal

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LinnyIrene

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VICSANDY03

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SMMETZ1

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kelcampbell

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lovestohost

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Tara

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Spider5020

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Sarah Blackstock

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HadiyaHadiya

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Selaine

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