Oh. My. Gosh. If you're reading this drop everything (gently) and make this pizza. It's that good.
Oh. My. Gosh. If you're reading this drop everything (gently) and make this pizza. It's that good.
This is not at all like the white pizza I am familiar with but I'm glad we tried it. We really liked this pizza - the sauce and chicken go really well together. I think we will use that sauce on other things too. We put some mozzerella cheese on top and it came out well. Next time I'll make a couple of changes. First it was a little too saucy. We ate it with fork and knife although the sauce was very good. Maybe I should have gotten a large pizza crust instead of the medium. Also we will bake this directly on the rack instead of using a pizza stone so the middle gets crispier. Note - We used Biboli pizza crust.
Delicious. I subbed shredded mozzerella and also used sundried tomatoes instead of the sundried tomato pesto. Added chopped proscuitto also. Looked beautiful.
5 stars overall for good base. Can be easily adapted to personal preference. I have made this several times. These are my preferred changes. I used Mama Mary's Pizza crust (walmart) 2 in a pkg. - held up perfect for this style pizza!! I make 2 batches since I have the extra crust. Rubbed the crust with the olive oil. Omitted the butter. Used 3/4 c. Classico reg. alfredo. 3 crushed cloves garlic. 2 Roma tomatoes seeded and diced. Only seasoned the chicken breast with pepper when cooking. 3 Tbls. shredded parmasan cheese. Kept the remaining ingredients the same. Baked at 425 degrees for at least 20 min. on preheated stone. Can bake longer. Sauce has never come out runny. I slice with pizza cutter after it comes out of oven. Have used mozzerella instead of feta. Have used tomato basil feta and cut the dried basil and oregano in half. But have always found that it needs to bake at least 20 minutes or more. Thanks for a nice change in Pizza. Family always enjoys it!!
LOVED this recipe! Used fresh pizza dough instead of a pre-baked crust. Also omitted the chicken and used wilted fresh spinach instead. Add a small sprinkle of mozzerella about 1/4 cup. Other than that followed the rest of the recipe What a great sauce! I will make this again for sure. Thanks for the recipe.
This was very good. The only thing that I will change next time is cutting the tomatoes smaller. I will probably cube them to spread the tomato out more. They are definitely an important part. This reminds me of California Pizza Kitchen pizzas.
The BF said 4.5. Though here are the changes I made. I cut up one raw chicken breast in small pieces and then cooked it on top of the stove in the marinade from Chicken Diablo from this site (we had leftover from the previous evening). I also had about 4 slices of leftover bacon to cook and I cut that up small and cooked on top of the stove. Instead of pesto I had this sun dried tomato brushetta in a jar that has a lot of nice flavor to it. I made the sauce as it said more or less then layered in this order: sauce chicken cheese bacon. I think a little mozz. like half and half would have been good. All the feta was a little heavy for me. Very tasty.
Great pizza combo! I made this as directed mixing the chicken with the Alfredo mixture. I chopped the tomatoes for the top instead of slicing them and added extra parmesan on the top. Huge hit with MrByrd. Thanks for the recipe!
A dinner time hit! I left out the tomato pesto feta and fresh tomatos and it was still very tasty. I also made my own dough
I tried this based on the rave reviews. Frankly I was disappointed. Although I did alter the recipe by adding artichokes fresh basil and sliced tomatoe on top. I used fresh garlic and it over powered the taste. I had reservations about the alfredo sauce but since everyone else said it was wonderful I went along with it. I also used Sicilian style pizza crusts from GFS. I agree with the New Yorker! Next time I'm going with my gut instincts.
