Reviewed: Mar. 27, 2012

Loved it! I am not a red pepper fan, but this was delicious. I had some asparagus in the fridge so I threw it on, but the recipe would have been great as written.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Apr. 5, 2011

This was just okay for me.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

Reviewed: Feb. 17, 2011

Good pizza, but very hard to eat since there is no sauce or gooey cheese holding the vegetables on the crust. I'm not sure if there would be a repeat of this, there's so many better pizzas to make.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Feb. 3, 2011

This recipe was so easy and delicious! I added chunks of chicken and a tiny bit of mozzarella cheese under all of the toppings and it came out perfectly. I would definitely make this again and again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hanajane

Reviewed: Oct. 17, 2010

Loved it - added chicken and grilled it! A new favorite for me and my husband!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Darla H

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Crete, Illinois, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Aug. 23, 2010

This was a very tasty pizza! I hardly modified anything. I added mushrooms and used a trio of red, orange, and green peppers. My crust was whole wheat from Whole Foods (only $1.29 in the refrigerated section!) and I used garlic olive oil, didn't add any salt. I also brushed the edges with garlic olive oil. Minus one star because my pizza was soggy in the middle (but definitely cooked enough). I just read some reviews and saw that maybe I should've roasted the peppers / mushrooms first to reduce moisture. I will try that again next time and also use reduced fat feta. All in all, fantastic recipe. Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GOOBER45

Cooking Level: Intermediate

Reviewed: Jul. 2, 2010

Pretty good, but my husband and I preferred the Spinach Feta Pizza on this site.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RachelP

Cooking Level: Expert

Living In: Juneau, Alaska, USA

Reviewed: Apr. 17, 2010

I love this combination of toppings, but I spread the crust with pizza sauce and add 3/4 cup of shredded mozzarella.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kkat0307

Reviewed: Feb. 4, 2010

The ingredients in this pizza are very good, but I'm giving it 3 stars because it didn't turn out to be a "pizza" when all the toppings fell off. It was also a lot of topping, too much for the 12 inch Boboli crust. I didn't read the reviews before making this, but it has no binding ingredient to keep the toppings on because feta is not a good melting cheese. To put the pizza away, I ended up just pouring all the toppings into a container and slicing the crust up to make it a fork meal.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BECKY R

Cooking Level: Intermediate

Home Town: Palmer, Massachusetts, USA

Living In: Chicopee, Massachusetts, USA

Reviewed: Dec. 8, 2009

Absolutely perfect! I cooked the veggies over low heat until they were the way that I like them. Other than that I didn't make any changes. This is a keeper. So simple and yet so tasty.

Was this review helpful? [ YES ]
0 users found this review helpful