Reviewed: Nov. 3, 2008

This is by far one of the best recipes from this site! If you haven't made it yet you need to! I made it exactly as the recipe states and it was a hit with all who tried-and it is sooooo easy to make. I can't wait to host a luncheon just so I can serve this. The oil can be omitted to cut back on fat a little. SOOOOOOOO GOOD!!!!!!!!!!!!!!!

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homemaid

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

It was amazing, really easy to cook and for it being a healthy dish, i loved it, and im not a good cook at all, and i got this one down, Thanks!!

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Ryank10909

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Reviewed: Oct. 9, 2008

This was pretty good and easy. The sundried tomato pesto was a bit overpowering for my taste. I think next time I will use regular pesto and just add a few sundried tomatoes on top. And add some mozzerella cheese too.

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Aerin

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

DELISH!! No additions needed (I use basil pesto). I baked mine on my pizza stone and added a few more minutes to the baking time for an extra crispy crust. Thanks for sharing your recipe....LOVED IT!!!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

great recipe ,i added prosciutto and instead of feta cheese i used ricotta cheese.

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male

Cooking Level: Expert

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Reviewed: Sep. 30, 2008

add some chicken and this is amazing

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TAGBREE

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Reviewed: Jul. 31, 2008

This is a simple yet delicious recipe. I made it into a meal by adding some turkey style bacon on top. I also cooked the mushrooms and spinach in a pan beforehand to get all the water out. Will do again.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2008

Fabulous! The sun dried tomatoes with the pesto is a nice touch. I added a little chicken on the top too, but great without. One of the best recipes I have tried in a long time!!!

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0morphine0

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jul. 11, 2008

ABSOLUTELY DELICIOUS! Never thought I'd be one of those reviewers who would say "if I could give this 10 stars, I would"...but now I am!!! My only substitution was grilled chopped marinated chicken in place of the mushrooms. I used a whole wheat pita, fresh picked roma's and a sprinkling of shredded mozzarella after baking. I've made *hundreds* of recipes from this site and this is now my favorite....so far ;)

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 8, 2008

I didn't actually make this recipe, but I made something very similar for dinner last night, actually. What I do is carefully slice the pita bread in half with a sharp serrated knife, around the sides, so I end up with two extra thin round pita bread slices, rather than one thick, pita pocket. (Hopefully I explained that well). Also, I heat extra virgin olive oil, fresh garlic, and Italian seasoning in a saucepan and spoon this mixture on top of the pita as the sauce, then top with ingredients. Some suggestions for toppings: red onion, sun dried tomatoes, (fresh spinach is the key), roasted red peppers, fresh basil, fresh mozzarella, artichoke hearts. This is a fun, easy, and healthy recipe.

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Jess H.

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: May 26, 2008

We made these when we had friends over for a game night, and they absolutely loved them, as do my husband and I! What a fun dish.

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Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

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Reviewed: May 20, 2008

Wow, this is so good! I'm so glad I found this recipe and tried it. I followed the recipe to a "T" except I didn't have fresh mushrooms so I used can (still delicious) and couldn't find sun-dried tomato pesto at the grocery store, so I went with regular pesto. Again, still delicious. Actually, I probably added a little more feta than called for too, because I like it so much. Ok, I didn't follow it as closely as I thought, but I tried! Thanks for a great recipe. I'll be making this alot!

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: May 16, 2008

This is so delicious. I made my own pesto for it though. I think I mightve done the pita wrong so Ill try to perfect it. I will be for sure making this one again.

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simplybo

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Reviewed: Apr. 23, 2008

Fabulous! I didn't make any changes to the recipe and it was delicious! I'll definitely make it again! Thanks!!

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Stancutza

Cooking Level: Expert

Home Town: Cluj-Napoca, Cluj, Romania

Living In: Warwick, Warwickshire, England, U.K.

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Reviewed: Mar. 17, 2008

This recipe is tasty and easy to make. I just lined up all my ingredients like an assembly line. I used portabello mushrooms, which gave a nice meaty texture and taste.

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Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

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Reviewed: Feb. 5, 2008

I did not change a thing and everybody loved it (had about 15 people trying it). Thank you so much, so easy and so tasty!

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jan. 26, 2008

Very good, will definetly add this to my arsenal for a quick meal. I used basil pesto, and it was delicious. Though I think when I drizzled the oil on top, it was a bit too much, next time I'll skip that.

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Bethany

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Reviewed: Jan. 18, 2008

These were very good.Used basil pesto and no sundried tomatoes, but were still good. Loaded with toppings which didn't make for finger food (had to use fork and knife). I did only make two for myself, so that's why I was generous with the ingredients.

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bkid

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Reviewed: Jan. 17, 2008

Good!

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Kelli

Cooking Level: Beginning

Home Town: Martinez, California, USA

Living In: Antioch, California, USA

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Reviewed: Jan. 14, 2008

So so good! I used regular pesto and chopped sun dried tomatoes like some of the other reviewers and skipped the mushrooms and it was perfect for husband and me. This is a great recipe to use and adjust to your own taste.

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