I give this a 4 because it is a tasty, simple, and versatile recipe. I made changes according to what I had available (no mushrooms, colby-jack cheese, etc) and to my taste preferences (jalapeno sauce, more spices, etc.)
It turned out really great. The only change I really recommend is to use olive oil on top of the crust when you are flattening it to keep it from sticking to your hands (and afterwards rub your hands together for a moisturizing olive oil and cornmeal scrub treatment)
I would probably have given it a 5 except for that I made changes and would probably never try it with mozzerella and italian spices - didn't seem like a "santa fe" mix to me.
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