Reviewed: Dec. 27, 2011

I had a bunch of extra artichoke hearts and goat cheese from a holiday dish and came across this recipe. My family isn't used to sauce-less & mozerella-less pizza but I gave it a shot anyway! I made some whole wheat pizza dough and followed the previous suggestions of sautéing the veggies prior to placing them on the pizza. Also took the suggestion to bake the pizza dough for 5 minutes before adding the toppings. I didn't have olive oil (shocking, I know) so I used the oil from the artichoke heart marinade as the base layer on the crust. This recipe was easy, delicious, and got rid of my extra ingredients! For the record, my family ate the entire pizza and didn't mind that it was sauceless!

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Reviewer:

Yuri Feagans

Reviewed: Apr. 28, 2011

I made this using jarred roasted red peppers instead of the fresh ones, cremini mushrooms, goat cheese and artichokes. I also made my own dough. The toppings were great, but the pizza seemed really dry, even with the olive oil and balsamic. It definitely needs some sort of sauce, and I doubt I would make this again without that. Dipping in ranch helped, but still wasn't perfect.

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Reviewer:

raesive

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Reviewed: Feb. 8, 2011

This was a great pizza!!! I didn't have Balsamic vinegar so I used the Balsamic Vinaigrette I had in the fridge. I have already told 2 people about it and just made it earlier this evening. LOVE IT!

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Jillian1916

Cooking Level: Intermediate

Reviewed: Jan. 5, 2011

i substuted peperidge farm puffed pastry for the dough, it was fantastic!!! bake the dough before you add all the fresh veggies, it was ahit with the whole family Thanks!!!

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Fatima

Reviewed: Dec. 12, 2010

Love this pizza! Definitely will be making this one again!

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jbaby731

Reviewed: Oct. 20, 2010

This was ok - I liked all the ingredients, but I felt something was missing. I think next time I'll add some spinach and maybe just a little mozzarella underneath the veggie toppings to help bind everything together, as all the veggies and goat cheese kept falling off as we ate. I did reduce the balsamic to maybe 1 tbsp - just enough to get a taste, but not enough to overwhelm.

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Jun. 17, 2010

This was amazing pizza! I think I'll be making this over and over. I used marinated fire roasted red peppers, marinated canned portobella mushrooms, and sauteed a yellow pepper with the garlic. I added a splash a white wine to the peppers, too. I baked the dough for about 5 minutes, then sprinkled it with crushed red pepper, and the toppings as listed. Absolutely divine.

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Reviewer:

tbk678

Reviewed: May 20, 2010

This was awesome! I carmelized onions in olive oil, added everything but artichokes and added a little lite soy sauce. At the very end I added artichokes and I added the balsamic to the veggies - I used a high quality balsalmic. I cooked the crust for 6 minutes at 400 degress and then put the remaining ingred on top - I also added slices tomatoes and black olives the goat chesse and through some FF feta top! It was great the next day and was not soggy at all. I think mixing the balsamic with the veggies instead of spreading on the crust directly is the saver of not being soggy! I will def make AGAIN! Oh yeah - i then baked at 400 degrees till hot!

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jerekson

Reviewed: Mar. 5, 2010

I had some left over chicken breast from a balsalmic chicken dish that i thin sliced and added to the pizza. Enjoyed it very much!

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Reviewer:

Jolena74

Cooking Level: Intermediate

Home Town: Paris, Missouri, USA

Reviewed: Jan. 24, 2010

This is one of our favorite pizzas at our house. My husband found this recipe when we were dating. We frequently take it to parties and our friends love it. very unique flavor combination, just be careful not to go overboard with the balsamic vinegar.

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