Reviewed: Oct. 30, 2007

I'm only giving this four stars because I was the only one in my family that really liked it. My husband doesn't like feta. My daughter does, but she seemed pretty indifferent. My toddler loved the crust. I will definitely make this again for a party or when I crave it for myself. I brought the rest to work for lunch today...I'm hoping the other reviews are right and it's an awesome second-day dish. I would give this a 5 star rating for convenience. It took no time to throw together. Very low maintenance, high flavor dish!

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Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Oct. 25, 2007

Addicting! I made a large pizza (16 or 18") and we ate it all! Used homemade wheat crust, sesame seeds on edge of crust, half the garlic and only had 4 oz of feta so added some goat cheese. YUM!! My skeptical husband loved it too. Will definitely make again. Oh, make sure to use plenty of spinach as it really shrinks up in the oven.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Sep. 21, 2007

We absolutely love this pizza. I don't use the jalapeno's becuase we don't like hots. I also use regular tomato sauce because it is hard to find the sun dried tomato pesto but it is still so good. I make this at least twice a month.

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LisaMarie81

Cooking Level: Intermediate

Living In: Salem, New Hampshire, USA

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Reviewed: Sep. 11, 2007

After making this, I don't even like sauce on my pizza anymore. I like to sprinkle Parmesan on the edge crust before I bake it, too. It makes the crust super crispy and flavorful.

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michelemybell

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Aug. 29, 2007

Absolutely delicious...its got that mediterranian kick to it, with the pesto and the feta. I too could not finded sun dried tomato pesto, so I made homemade basil pesto (from this site) and it was delicious

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beginner_cook

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Reviewed: Aug. 19, 2007

This pizza turned out really well! I omitted the peppers, though. Just not a big fan. It was still delicious. My husband, stepmom and I devoured it! Even my 2 year old sister got in on the action.

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Mrs. Sewell

Cooking Level: Expert

Home Town: Oceanside, California, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Aug. 4, 2007

This recipe was delicious! I didn't include the onions since my 5 year old doesn't like them, but she helped me make it from start to finish. The combination of flavors is excellent! The only small issue I had was that, because I used a regular tomato in addition to the fresh spinach, the pizza toppings were watery when I pulled it from the oven. This was remedied with a few paper towels. I think this would have been better had I used smaller, Roma tomatoes and if I had allowed the slices to sit for several minutes after being cut to let some of their juice drain. My husband & daughter loved it, as did I, and we will have it again soon!

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jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: May 26, 2007

Very good! I was really suprised! I sauteed a Vidalia onion until soft and golden and proceeded with the recipe. I used 3 sliced Roma tomatoes and left off the jalapeno. Nice change of pace and loaded with veggies!

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healthnut

Cooking Level: Intermediate

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Reviewed: May 23, 2007

I love this recipe, it's addicting. I buy mini crusts and just cut the recipe in half. It's delcious.

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Mehogan2

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Reviewed: Apr. 23, 2007

This was amazing. The sundried tomato pesto really makes it special. I have used both spinach and broccoli rabe, and both were excellent. You can probably substitute any leafy green for the spinach.

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ecaldwe1

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Reviewed: Apr. 16, 2007

I used this recipe as "inspiration" and it was delicious! I couldn't find sun-dried pesto so I used basil pesto. I sauted onions, spinach, mushrooms and garlic in olive oil until done then added diced cooked chicken and a tablespoon of pesto and removed from heat. I spread the rest of the container of pesto on two pizza shells. I then topped each pizza shell with the onion,spinach,mushroom chicken mixture then topped with feta, tomato slices and a sprinkle of parmesan cheese and baked for about 10-15 minutes. After the pizzas cooled I cut into squares and served as appetizers. Huge success.... everybody loved it and I received several requests for the recipe.

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KellyC

Cooking Level: Expert

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Reviewed: Apr. 11, 2007

This was a very simple recipe but oh so incredible tasty! Everyone loved it except the 4 year old who picked everything off and just ate the crust. I didn't change a thing about this recipe and have added it to my recipe book and plan to make it again.

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hsalyer

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Surprise, Arizona, USA

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Reviewed: Mar. 21, 2007

We LOVED this pizza, followed the recipe exactly, with one exception, we used the jarred mild pepper rings instead of the jalapeno peppers. These added a nice tang, without being over powering.

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Sue

Cooking Level: Expert

Home Town: Madisonville, Kentucky, USA

Living In: Macomb, Michigan, USA

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Reviewed: Mar. 16, 2007

Flavor was good. Didn't use jalopenos and had trouble with the store bought pizza dough, so instead I used fresh Italian bread that I sliced and topped with the ingrediants and then broiled for a few minutes until the cheese melted.

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Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Ixonia, Wisconsin, USA

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Reviewed: Mar. 9, 2007

Different. I think next time I'll use less garlic (3-5 gloves). This is a nice change & really like the mixture that replaces the usual sauce. Can add different things (pepper flakes, mushrooms, red/yellow peppers) to this basic recipe.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Mar. 8, 2007

I used low-fat basil pesto (the entire package) and sauteed that with the spinach. I used that as my sauce on whole-grain pizza crust. I then topped with fresh roma tomatoes, kalamata olives, onion and TWO fresh, sliced jalapenos (my lips are still burning). Then I topped with low-fat feta cheese and baked it for about 18-20 minutes at 400 degrees...the cheese started to turn brown.

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CreativeCook

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Mar. 4, 2007

I thought this was way too salty. I think it was the feta cheese. I couldn't find sun-dried tomato pesto so I used regular pesto and added some chopped sun-dried tomatoes to it. I also used 1/2 bag baby spinach. I will try this again but next time I think I'll use mozzarella cheese instead of the feta or a combination of the two.

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BNNYBTT

Cooking Level: Expert

Home Town: Lockland, Ohio, USA

Living In: Goodlettsville, Tennessee, USA

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Reviewed: Mar. 3, 2007

Very yummy and super easy to prepare. My husband raved and said it was better than any pizza he's had at a restaurant. He liked it even better the next day. I will definitely make it again.

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Christinekerry

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Reviewed: Mar. 2, 2007

Wow this was good. I'm not a big fan of pesto so I just chopped up sun dried tomatoes in place of the pesto. Also added red bell peppers and used blue cheese, since that is what I had on hand. Excellent!!!!

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2007

I literally just finished eating my pizza! Delicious! I used what I had on hand...so some variations, (which makes it nice) I used a basil pesto, no spinach, diced/canned tomato (green pepper/onion flavors) sliced onion and mozz cheese. STILL was AWESOME - did use the butter, the oil, added fresh garlic and some dried oregano...baked - and inhaled it! :o) A keeper for sure! Can't wait to try other variations.

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Katy

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Pizza Without the Red Sauce

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