Reviewed: Sep. 10, 2009

I htought this was great! It's got all my favorite things :) I used peppers from a jar. I sauteed the mushrooms, peppers and artichokes in olive oil first. I cooked the pizza crust for 5 minutes before topping. It was great!

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Melissa Watson

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Reviewed: Aug. 31, 2009

I thought the toppings were fantastic, but next time will add sauce. Was much too dry. Also, I subbed roasted red peppers for the fresh red pepper and added fresh oregano and basil. Tasty!

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Michelle

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Reviewed: Aug. 29, 2009

This was the most flavorful pizza I think I've ever had! I sauteed the mushrooms in olive oil and garlic. I also roasted the peppers for about 20 mins in olive oil, salt and pepper. This was easy and looked and tasted like a gourmet pizza when it was done. The only thing I would change is I will use a bit less balsamic next time. I love balsamic vinegar but it was a bit strong. Does almost carmelize while it's cooking. Thought I would add cheese (b/c I always do :)) but 4oz goat cheese was perfect! YUMMY!! Oh...I also added a bit of sauce as you can see from my pic.

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paintedlady

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 25, 2009

I didn't like it at all, and my daughter thought it was one of the best things I'd ever made, so I split the difference and gave it 3 stars. My complaint is that the balsamic vinegar seemed to overpower the taste. Also, you have to make sure it's all eaten that night -- the leftovers were soggy.

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Jun. 18, 2009

Great pizza. Added fresh spinach and bell peppers. Pillsbury crust is my favorite. :) I would serve this to anyone!

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dst6n01

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Reviewed: Jan. 25, 2009

Too much bell pepper and mushrooms, would not fit on crust, but it was pretty darn good. Will make again. Added some red sauce since boyfriend likes sauce on pizzas.

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JADE1977

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Reviewed: Dec. 4, 2008

this is delicious and very easy! a few variations i made: i sauteed the mushrooms and spinach in white wine vinegar before putting them on the pizza dough. i also spread garlic on all the pizza dough (not just the crusts) and also added fresh basil. next time i will add sundried tomatoes for extra tang. this is is a delicious, light pizza!

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los angeles

Cooking Level: Intermediate

Home Town: Cypress, California, USA

Living In: Pasadena, California, USA

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Reviewed: Jun. 25, 2008

Absolutely delicious!

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Sara from Indy

Cooking Level: Expert

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Reviewed: Jun. 9, 2008

This is pizza was excellent. I did make a few modifications based on the reviews. I partially baked the crust ahead of time, which seemed to be a smart move. Also cooked the peppers, mushrooms and some spinach in a pan with soy sauce prior to baking. Used some fresh basil out of my garden, along with dried oregano and some salt (go light on the salt, the goat cheese is already salty enough). I also sliced some cherry tomatoes in half and threw those on top. This combination was wonderful and I wouldn't do anything else different. Thanks for the recipe, I will be sharing it with friends for years to come.

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Randy Stautzenbach Jr.

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Reviewed: May 9, 2008

This was AWESOME! I sauteed the garlic, mushrooms and peppers and added some red onion in some soy sauce and water. I also used herbed feta cheese since the store didn't have any goat cheese. I made fresh dough from a receipe on the site. I will definately be making this again.

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PEW5186

Cooking Level: Intermediate

Home Town: Fort Recovery, Ohio, USA

Living In: Coldwater, Ohio, USA

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Reviewed: Oct. 18, 2007

I mixed the garlic with 1/4 cup canned crushed tomatoes to make a sauce. GREAT recipe! Loved it!

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WhittneyD

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Reviewed: Oct. 7, 2007

This was quite nice. I made a variation, I used a whole wheat pita bread instead of a pizza crust, because it is what I had, plus it made a nice thin crust. I added carmelized onions, and used rehydrated shitake mushrooms instead of portobello, and added fresh spinach chopped. It was quite nice and the vinegar and goats cheese really goes together for an interesting taste. Next time I would roast the peppers first.

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pinkrock

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Reviewed: Aug. 26, 2007

This is a great recipe because the toppings can be easily changed to suit your guests tastes. The only problem I had was getting the crust to bake all the way through without burning the top. Next time I will either use a premade crust or grill the pizza.

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robandruthanne

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Reviewed: Oct. 20, 2006

I love this! For fun I sometimes add sundried tomatoes. I ususally make my own crust too but it works either way.

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GMRPH

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Reviewed: Aug. 27, 2006

As the original submitter of this recipe, I have since changed a few things when I make this. I sautee the mushrooms in soy sauce and water. I use roasted red peppers from the jar instead of fresh and I sprinkle fresh basil leaves on top. Also, it helps to cook the dough for about 5 minutes prior to adding the toppings. Glad most of you are enjoying it!!!

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Alex's mommy

Cooking Level: Intermediate

Home Town: Port Jefferson, New York, USA

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Reviewed: Aug. 24, 2006

Flavorful and healthy. This is a great, different take on a traditional dish.

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Jane

Home Town: Newnan, Georgia, USA

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Reviewed: Aug. 14, 2006

I'm a senior in college and this recipe was a welcomed alternative to the greasy pizza my friends always order.

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Diane

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Reviewed: Jul. 24, 2006

Good stuff! We did make our own crust...it just tastes so much better. Also, we sauteed the veggies before baking (no artichokes on our pizza), and pre-baked the crust. If you like "zing" this is your pizza.

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aaronapril

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Reviewed: May 20, 2006

After reading some of the constructive reviews, I cooked the sliced mushrooms in the microwave first so that I could soak up the moisture with a paper towel. I also raised the cooking temperature to 375 degrees and still cooked it a little longer than the suggested 20 minutes. I’m a new cook at age 65, but I’m not afraid to try something out of the ordinary such as this. Because I do the cooking 3 nights each week, this was ample for my wife and me for two meals. It reheats OK in the microwave. I liked it well enough to take the picture. I’ll make it again.

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Marty Stiewig

Home Town: Vallejo, California, USA

Living In: Redmond, Oregon, USA

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Reviewed: Apr. 17, 2006

Wonderful!!! Very yummy. I used homemade whole wheat dough, which went well with this rustic style pizza. I did two thing differently. I add caramelized red onions after the garlic and I used herb flavored goat cheese. I'll definitely be making this again.

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eddy0228

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Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza

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