Reviewed: Nov. 24, 2009

Very quick to make. Used all sorts of topping I had in fridge. Did not pre-cook, but scoref 2cm border around dough where I put no filling, then baked for 25 min at 180C. Yummy

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love to cook

Cooking Level: Expert

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Reviewed: Jun. 25, 2008

Be sure to fork poke the pastra before putting the topopings on. I used garlic pwdr on bottom, chop rosemary and basil. Kalamata olives, sauted peppers and onions, fresh tomatoe, feta and Mozza to hold it together

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Chefstacie

Cooking Level: Professional

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Reviewed: Feb. 13, 2008

this pizza was okay. i should have expected the crust to be flaky and messy, but didn't think about it. luckily i have a dog to clean up after me!

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trollmother

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2007

Fabulous. Fresh rosemary makes it even better it you have it on hand.

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imvettn82

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Reviewed: Nov. 16, 2002

This is a delicious appetizer, that would be a five star if it called for twice the sun dried tomatos and a little more green onion. Phyllo is a nice alternative to puff pastry.

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CARLTR

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Reviewed: Oct. 11, 2002

The sun-dried tomatoes and gorgonzola cheese flavors were a bit overwhelming for our tastes. My husband told me this was not a keeper before I even asked his opinion of it. The puff pastry stuck to the pan. Interesting to try, but wouldn't make it again.

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