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Reviewed: Sep. 27, 2008

Yummy, yummy, yummy! And so good for you! So I'll have another slice, thank you. Added a small can of drained mushroom slices, some chopped roasted bell peppers (from a jar), and some fresh baby spinach ripped into smaller pieces. My husband ate most of the pizza himself and kept complimenting me. Now we can get a nice assortment of veggies into our diet in a really yummy way! Just what I'm always looking for.

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Reviewer:

zamfam

	Cooking Level: Intermediate Home Town: Eastlake, Ohio, USA Living In: New Philadelphia, Ohio, USA
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Reviewed: Jan. 31, 2008

This is my favorite pizza - husband's, too - and he is a pizza freak.

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MommaKass


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Reviewed: Jan. 21, 2008

I cooked smoked sausage and added it as well to give it a little more punch. i used homemade dough so i cooked it about 5 minutes longer for a crispier crust. This was a very good and definitely didn't need any pizza sauce.

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Reviewer:

Christina


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Reviewed: Dec. 4, 2007

I used the dough from Trader Joes. And I used Goat Cheese instead of Feta. Red pepper, onion and roma tomatoes. Roasted the sliced vegies. Then used pesto as the sauce, topped with veggies and goat cheese. A little parmesan cheese. 450 for 20 minutes. Really good!

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Reviewer:

LECKMAN


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Reviewed: Oct. 17, 2007

I made my own crust, skipped the olive oil and used a ton of red, green and yellow peppers, a bunch of onion, roasted garlic, fresh basil and about 1/2 cup of cooked Gimme Lean sausage. I used reduced fat feta and the flavors couldn't have been better. Really filling, you can't really eat more than a slice.

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Reviewer:

FRAMBUESA

	Cooking Level: Expert
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Reviewed: Jul. 7, 2007

Great recipe! Super simple and very tasty.

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Reviewer:

Lunch Hooks

	Cooking Level: Intermediate Living In: Buffalo, New York, USA
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Reviewed: May 19, 2007

Simple but really delicious flavors. I used light feta and an uncooked pizza dough. It took about 20 minutes to cook on 450 degrees.

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CUCKOOBIRD

	Cooking Level: Intermediate Living In: Los Angeles, California, USA
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Reviewed: Jan. 11, 2007

Absolutely delicious!! Even my not-yet-two-year-old son devoured it! The mozzarella cheese and pizza sauce of a traditional pizza was NOT missed. The flavors blended to perfection. I used tomato basil feta. Magnifique! My only suggestion is to roast the vegetables slightly before topping the pizza because the juice of so much pepper and onion can cause the dough at center of the pizza to be slightly soggy. The only alteration I made was adding fresh diced tomato. I also rubbed a tablespoon of pure olive oil on the dough, sprinkled it with fresh basil and red pepper flakes, which added a brilliant punch! We will incorporate this into our menu for sure!

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Martha Jr.

	Cooking Level: Expert Living In: Alfred Station, New York, USA
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Reviewed: Sep. 30, 2006

Outstanding! Thanks to reviewers who suggested Sun-dried Tomato Pesto as the base, and roasting the vegetables first. Used both suggestions, plus added some fresh mushrooms. Believe my addiction to sausage/pepperoni has been cured! Give this recipe a try. You won't be disappointed.

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Reviewer:

wvgal


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Reviewed: Aug. 7, 2006

the flavor of this pizza was SO good. my one complaint was that it was hard to keep everything on top of the pizza, the toppings kept falling off. next time i might use some low-fat cream cheese as a base, just to kind of glue it all together. REALLY tasty though. whole family loved it!

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Reviewer:

Erin

	Cooking Level: Beginning Home Town: Port Republic, Maryland, USA
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Reviewed: Jul. 19, 2006

Great flavour combination on this pizza. Wow! I used some Sundried Tomatoe Pesto as the sauce and that went really well. Great stuff :)

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Reviewer:

Chelsey Wolnowski

	Cooking Level: Expert Living In: Queen Charlotte, British Columbia, Canada
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Reviewed: Jul. 5, 2006

I only had half an onion but, it turned out great! I just added more green pepper. Fantastic!

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Reviewer:

Jamie G

	Cooking Level: Expert Home Town: Katy, Texas, USA Living In: Houston, Texas, USA
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Reviewed: May 27, 2006

O-M-G this is delicious! We used fresh tomato chunks and agree with the previous reviewer to roast the veggies to avoid sogginess, especially with the peppers and tomatoes. This was so so so so good! Thanks!

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Reviewer:

Breeze

	Cooking Level: Expert
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Reviewed: Jan. 27, 2006

I was nervous about this but it was great. The Feta cheese on top was delicious.

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Reviewer:

Diane Medlin

	Cooking Level: Beginning Living In: Riverside, California, USA
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