My family and friends love this pizza! I've made it several times, both as written and with adjustments, and it's always yummy and impressive-looking. If you want to save time, use the chopped roasted garlic in a jar, a Boboli-type crust and don't prebake the pears. Prebaking does have the advantage of drying the pears a bit, which can keep the crust from getting soggy. I've used goat's milk mozzarella before, which adds a little more tanginess. You can also make mini-sized pizzas and slice them thinly for an appetizer plate. Thanks for upping the creativity of my supper repetoire, Bostoncook!
Was this review helpful?
0 users found this review helpful
My family and friends love this pizza! I've made it several times, both as written and with...