Reviewed: Jan. 30, 2009

This was fabulous. I sauted the onions and pepper. I was a little leary about the jalepeno pepper, but it gave it a great kick. Best pizza I've had!

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Sandra

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Reviewed: Jan. 27, 2009

I only used half of everything to make half of my 16 in pizza. THIS WAS VERY DELICIOUS!!! Next time I would like to omit the jalapeno to suit my 4 year old and 11 month old. Also, I would like to try red and yellow onions and add some type of meat (probably bacon) for next time.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jan. 16, 2009

This was excellent.I made some modifications though,since I couldn't find sun dried tomato pesto , I used regular pesto (1 tablespoon), sun dried tomatoes kept in oil ,I minced them and used two tablespoons of them.I added kalamata olives (minced),and cut the amount of garlic to 3 teaspoons.I used the whole wheat and honey pizza crust as one of thr reviewers suggested and the results were fabulous.Thanks aimee for posting the recipe.

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NAJATNASER

Cooking Level: Professional

Living In: Kitchener, Ontario, Canada

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Reviewed: Jan. 15, 2009

Great recipe, only changed by adding kalamata olives, which was very yummy!

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Marie

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Reviewed: Jan. 7, 2009

I make this all the time sometimes I use a canned crust & sometimes boxed. I switch it up a lot depending on what we have on hand. One suggestion would be not too use too much extra feta, it can taste a little salty.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 29, 2008

Completely drool-worthy... sooo good! I'd recommend not including the watery tomato seed part of the tomato. Also I use less garlic, but that's just my preference. Awesome every time!!

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Marbear

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 17, 2008

I really liked this recipe. My family had it for dinner this evening and they loved it! I doubled the recipe to make 2 pizzas. The only thing I did diffrent was saute the onions and peppers in olive oil. Next time I think I will double the sauce, because there wasn't quite enough for me.

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Jacqueline Davis

Cooking Level: Intermediate

Home Town: Clarkesville, Georgia, USA

Living In: Woodstock, Georgia, USA

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Reviewed: Dec. 16, 2008

I only put spinach on my pizza, because that's how I like it.. and this recipe was fantastic! I loved it and can't wait to make it again!

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Karen

Cooking Level: Intermediate

Living In: Garland, Texas, USA

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Reviewed: Dec. 7, 2008

I cooked this last night for dinner and my husband loved it! Instead of the sun dried tomato pesto I used a traditional basil pesto and omitted the dried basil and it was great! We'll definitely use this recipe again!

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Tiffanee

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Reviewed: Nov. 26, 2008

That was delicious....it is a new family favorite....I have never had a "white" pizza before, and this made me a fan!!! I did not use feta cheese (didn't have any, but I LOVE feta, so I will try it next time)...I used Kraft 5 cheese Italian and grated Parmesan cheese. It tasted fantastic!!

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MISSMARISA

Cooking Level: Expert

Home Town: Milton, Vermont, USA

Living In: Wantage Township, New Jersey, USA

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Reviewed: Nov. 13, 2008

This is a great base for anything you want to put on a pizza. I stuck some sun dried tomatoes, fresh basil, garlic and olive oil in the cuisinart, pulsed to a paste. I added in the herbs the recipe called for and smeared that all over a boboli shell. Added feta, mozzarella, and asiago cheese (we love cheese), mushrooms, fresh tomatoes, more fresh basil, and olives. It was insanely good.

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charlie54933

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

Yum! I put this on Valentino's Pizza Crust from this site and it was a fast, easy dinner. I used fresh basil and oregano because I had it, and it was terrific. I added some dried rosemary and thyme as well (personal taste) and next time I'll add crushed red pepper. It was great!

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Annette

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

This was very good homemade vegetarian pizza. There are quite a few strong ingredients in this pizza and to be honest, I think some of the flavors got a bit lost. I used jarred sun dried tomatoes that I drained well before chopping. Also used the last of my fresh basil and oregano from the garden - - I liked the flavor of the fresh vs. the dried herbs.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 7, 2008

I didn't have any of the sun-dried tomatoe pesto but didn't need it. I mixed up the garlic sauce and spread it on crust. Used crumbled italian sausage, sauteed fresh mushrooms and garlic, and lots of italian blend cheese on top. Delicious!

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Amber25

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2008

I used chopped sun-dried tomatoes instead of the pesto (to use them up), then added a bit more of the butter / olive oil / garlic mixture to get the spread consistency. I also added more Parmesan cheese (cause we like it). Also made it on a whole wheat crust. The grains from the crust mixed with the toppings were great!

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 31, 2008

It was a good pizza. I was a little skeptical at first, but I made some changes and it turned out very good! I used: -an italian cheese blend (mozzarella, provolone, parmesean) instead of feta -italian spice blend (basil, oregano, marjoram, etc.) instead of 1 tsp of the called for spcies -grated italian cheese blend in the sauce mixture instead of just the grated parmesean -added red pepper flakes -left out the spinach and onions, used jalepenos, tomatoes, olives instead Next time, I will put in a little less Italian seasoning (I'm not a huge fan of seasoning) and add some salt (since I didn't use the feta cheese).

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Biyanka

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Reviewed: Jul. 30, 2008

Can I give this recipe a 10 star rating!? I adjusted this a bit based on what I didn't have in-- so I made this without the pesto, onion (used dry minced onion instead), and jalapeno but it was still TO DIE FOR and I'm sure those additional ingredients would have made it even better. I used about a third of the feta so it needed some mozzerlla... but all feta would have been superb! My hat is off to the chef who successfully discovered a pizza without a red (or white!) sauce. Will definitely be making again!

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