I agree that the amount of Bleu Cheese listed in this recipe is too much. I took one commenter's advice and just spread a thin layer of it on the pizza dough, which helped a lot. I also disliked how the Boboli crust tasted the first time, so I picked up some fresh (but uncooked) pizza dough at the bakery section in a local market. That tasted MUCH better. I do have one caveat, though, with this pizza, and perhaps someone can give me some useful advice. I've made this twice, and both times, a good quarter of an inch underneath where the cheese meets the bread is soggy, and this just adds an unpleasant texture to the meal. Is there a way to get around this? For instance, putting the chicken above the cheese as opposed to directly on the crust? If I could fix that one thing, it would definitely bump this recipe up to 5 stars because I love the taste of it. I'd appreciate any help anyone could give!
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I agree that the amount of Bleu Cheese listed in this recipe is too much. I took one...