recipe reviews for:

Tomato Spinach Pizza

“A bread machine saves time when preparing the thick homemade crust for this Italian treat. 'My boys happily call it green pizza due to all of the spinach,' shares Sharlin Blamires of Coweta, Oklahoma. And because Sharlin leaves out the meat and uses fresh tomatoes instead of canned sauce, her pizza is much lower in salt than most carryout pies.”

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Reviewed: Jun. 21, 2008

Made this recipe almost as is, except used fresh spinach. It was great, both the kids and the babysitter ate it all and it was BIG. Loved the taste, can't fault it at all.

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Reviewer:

AlisonCB

	Cooking Level: Intermediate Living In: Boston, Massachusetts, USA
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Reviewed: Apr. 27, 2008

I made these on pitas and used fresh spinach. I liked it so much the first time I made it I had it for lunch and dinner. Great flavor. Will continue to use this recipe.

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Reviewer:

catnip


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Reviewed: Feb. 10, 2008

I love this recipe!! The only thing I add to it is some hot or mild banana peppers...YUMMY!!

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Alesha


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Reviewed: Dec. 4, 2007

My father, who is a vegetarian loved this recipe now I make it all the time. I like it too even though I usually don't like spinach.

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Reviewer:

Krystle C.

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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Reviewed: Oct. 15, 2007

i SERVED THIS FOR A LADIES RETREAT AS A LIGHT SNACK. BUT INSTEAD OF CRUST I USED 8 INCH TORTILLA SHELLS AND ADDED OLIVE OIL ON IT BEFORE BAKING. maKE SURE THAT THE CHEESE AND OIL GOES TO THE EDGE OR IT WILL CURL UP WHEN YOU ARE BAKING THEM.

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Reviewer:

ifeedhungrycampers


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Reviewed: Aug. 22, 2007

Yum! Delicious, and definitely will make again.

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Reviewer:

Lupe JL

	Cooking Level: Intermediate Home Town: Badajoz, Extremadura, Spain
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