Reviewed: Nov. 8, 2009

Tasted great! Healthy and very filling. It was kind of hard to keep the feta cheese on top of the pita, but who cares, I picked it off the baking sheet and put it back on.

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Katie

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Reviewed: Nov. 7, 2009

Easy to make - delicious - satisfying

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Whitehorse

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Reviewed: Nov. 2, 2009

Incredible! Everyone RAVED about it

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ukerakuk

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Reviewed: Oct. 31, 2009

AMAZING! I have made these over and over. I have made them with shredded "pizza" cheese, pesto, and spinach when I didn't have all the ingredients... turns out great too.

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Malea

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Reviewed: Oct. 30, 2009

I made this tonight and boy was it good. They didnt have any whole wheat Pita's at my store so I bought Naan instead and it was delicious. It took about 5 min to prep....healty and fast is always good

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erinmagana

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Reviewed: Oct. 29, 2009

These were really good and my husband loved them. I omitted mushrooms because I don't like them and I added chicken for my husband who has to have meat with every meal. Every time I make these I make them a little different. Usually I add garlic, basil and oregano as well as extra olive oil. This recipe is a keeper.

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Copperlotus

Cooking Level: Intermediate

Home Town: Sedgwick, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Oct. 28, 2009

I ended up eating this like a pita sandwich which was great as I hadn't let it crisp quite enough. The prepared pesto I choose as the tomato one wasn't available to me was a little overpowering, but overall. Would be a great appetizer cut into wedges.

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stac

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Reviewed: Oct. 28, 2009

I love spinach and Feta... so, what a fabulous way to incorporate the two. If you are ready for a change from the "traditional" pizza, I highly recommend this one...

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Linda

Cooking Level: Professional

Living In: Helena, Arkansas, USA

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Reviewed: Oct. 26, 2009

awesome.

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kyla

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Reviewed: Oct. 25, 2009

I loved this. I was not expecting much from a recipe this simple, but it was quite the powerhouse. I plan on making this again and again. Nice budget meal, as well! Thanks!

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 15, 2009

I brought this recipe to work with me everyone loved it. Big hit at the office

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cherylMMW

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Baraboo, Wisconsin, USA

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Reviewed: Oct. 15, 2009

Simply delicious, especially given the easy preparation. I stick to the recipe with a few differences. I use fluffy pitas from a local bakery company, along with standard pesto from a market deli as a sauce, and I like using Rosso Bruno tomatoes. To top it off, I shave pieces of imported parmigiano reggiano onto the pizza. This recipe goes well beyond satisfying... it's fantastic.

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spurfan15

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Reviewed: Oct. 3, 2009

Excellent crispy crunchy - we added chicken but shrimp would be good too!

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Stuart

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Reviewed: Oct. 1, 2009

I love this recipe. I could not find sundried tomato pesto, so I used sundried tomato bruschetta. I don't know if there is a real difference, but everyone loved this including my 5 year old daughter who can be finicky. I will be adding this to my rotation. Thanks!

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JIMBOLYA

Cooking Level: Expert

Living In: Belleville, New Jersey, USA

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Reviewed: Sep. 30, 2009

great! I couldn't find sun dried tomato paste at my grocery store so I bought a jar of sun dried tomatoes and stuck them in the food processor along with some tomato paste I had in the fridge. I also added roasted garlic and green olives to the pizza

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Sara

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Reviewed: Sep. 28, 2009

Soooo good and simple, my husband was not a huge fan but I loved it!

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Caroline

Cooking Level: Beginning

Home Town: Riverside, California, USA

Living In: Anaheim, California, USA

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Reviewed: Sep. 20, 2009

Great quick lunch or dinner, depending on the toppings. I like to add extra toppings just to change it up once in a while. Always good and crispy.

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irisranch

Cooking Level: Expert

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Reviewed: Sep. 14, 2009

Wow, these were good! I used home-made regular pesto on whole wheat pitas. Along with the items suggested in the recipe, I also topped with artichoke hearts, fresh oregano leaves and Hungarian wax pepper slices. Oh, and I cooked mine on the grill.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Sep. 11, 2009

These were phenomenol! I used whole-wheat tortilla roll-ups because that's what I had on hand, I'm sure pita bread would be delish as well. Didn't really measure out the ingredients, just sprinkled a little of this and that until the edges were all covered. I added a little fresh basil I had on hand and also sprinkled with a few crushed red pepper flakes for a little spice. Very yummy!

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HARTMR

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

These are awesome! I have made these twice with fantastic results. Tonight I used lavish bread in place of the pita and I loved how the edges came to a wonderful crisp in the oven! I didn't have any roma tomatoes on hand, but I did have a package of sun-dried tomato pieces, so I used those in place of fresh. I also do not drizzle oil over the top (to save on fat), but its still delicious anyway!!

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