We usually make this on a large flatbread instead of a pizza crust. It makes a great neopolitan like pizza that way. Nice and crispy! We sometimes add pesto too! We do everything by sight. Meaning we add as much cheese or tomatoes as we want so that it is never too cheesy or has too many tomatoes. The bacon is great with all the flavors.
I definitely liked the ingredients (though I couldn't find chevre and made the poor choice of substituting feta). However because the recipe doesn't say what size pizza crust to use I ended up with too much topping on too small a crust making my finished product WAY too thick with cheese and just a little overwhelming. I still can't say what size crust is meant to be used but my advice is to get a really BIG one.
This is a terrific pizza. The combination of ingredients is both savory and spicy and the chevre cheese on top is to die for! Thanks for the recipe.
Pretty dang awesome. Taste is certainly 5 stars but the proportions are way off so thats why I'm giving it the 4 star rating. I'll definitely be making this again.
We love this pizza and have been making it for years. Don't give in to the temptation to put sauce on it!:)
Wow! I've made this about 5 times now and every time it is great! I do made a couple minor adjustments...I use about 6 oz of a block of mozzarella cheese and shred it myself (MUCH better than bagged pre-shredded cheese totally worth the extra time/effort trust me) and a small log of goat cheese (4 oz) and this is PLENTY of cheese for us. I don't measure the red pepper flakes just sprinkle all around. GREAT combination of flavors!! YUM!!!
excellent change up on a pizza
I made this for myself and my husband who is a chef and we loved it so much we made it again the next night. Love love love this! One thing to note is one bunch of asparagus lasted us through two pizzas so don't chop it all at once try half and see if you need more.
LOVE. anything. with. chevre! Did pretty much everything as is. My SO hates tomatoes so I only put them on half and cut the amount of chevre in half. Mixed some parmasan in with the mozzarella and chopped up a jalepeno with the asparagus for more of a kick. I was hesitant about not using sauce - but I listened to a few of the other posts - and loved it without. Thank you! ( highly recommended)
