Reviewed: Aug. 18, 2012

thanks for the fantastic recipe! we have made it twice now using our own homemade crust. it's a nice change from our usual sausage/mushroom pizza.

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Reviewer:

ebeth

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 14, 2012

this was very good , I didbrown boboli about 4 minutes then rub with garlic and then brush with the marinate from tomatoes lightly. baked it about 15 minutes till bubbly. use some natural fresh mozzella and some shredded. definately a keeper

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Reviewer:

Dee Dee

Cooking Level: Intermediate

Home Town: Venice, Florida, USA

Living In: West Des Moines, Iowa, USA

Reviewed: Aug. 6, 2012

Classic flavors that I love, but the addition of feta takes it to another level. This is great summer pizza when you have lots of basil and fresh tomatoes. Thanks for sharing!

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3 users found this review helpful

Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Jul. 31, 2012

This pizza was one of the most delicious pizzas I have ever tasted, even better than any restaurant! It was so easy to make. I used fresh basil leaves and tomatoes from my garden, and it was to die for. As in other reviews, I only used enough of the oil to coat the crusts, and drained the excess oil from the tomatoes before putting them on the pizza. I made a slight change by using an italian cheese blend (8oz) as the base, then added tomatoes, then sprinkled with feta and parm. I plan on making this over and over again! Thank you!

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5 users found this review helpful

Reviewer:

kibbotson

Reviewed: Jul. 11, 2012

Did a homemade pizza crust using my bread machine then flattened out on a pizza pan. Baked for 10 minutes then added the toppings just as described and baked another 15 minutes. AMAZING! I have never written a review before, but I had to write one about this because I hate tomatoes and I loved it! My kids (who also hate tomatoes) gobbled it up. I didn't have the Fontina cheese. I also sauteed some mushrooms in olive oil and added them, which was delicious.

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Reviewer:

Amber S

Reviewed: May 31, 2012

Great recipe. Didn't have fontina or feta, but it was great without it. I let my tomatoes marinate for hours, and included a splash of black cherry balsamic vinegar. I also added the minced garlic to the pizza after marinating - that seemed a bit overwhelming (still good though!)

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4 users found this review helpful

Reviewer:

WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

Reviewed: May 15, 2012

Taste Just like the Pizza from California Pizza Kitchen! It's all in the cheese and bread you use! I used Fresh Mozz and Brick Oven Flatbread

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5 users found this review helpful

Reviewer:

Krista

Cooking Level: Intermediate

Reviewed: Apr. 16, 2012

This reminds me of the Wazee Supper Club's unforgettable pizza in lodo Denver!!!

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Reviewer:

siouxchef

Cooking Level: Expert

Reviewed: Apr. 13, 2012

This was fantastic! I cut the recipe in half, but forgot to halve the marinade for the tomatoes and I'm glad I did! The tomatoes were incredibly good! I think I could have used less tomatoes than what was called, as I had extras. I would probably use 2-3 tomatoes for a half recipe next time. Thanks for sharing this great recipe, Michelle!

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3 users found this review helpful