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Showing 1-4 of 4
on March 07, 2008
This was my selection for NZ/OZ recipe swap #14. It was a wonderful choice. The only changes I made were in using Splenda brown sugar substitute, as I am diabetic and some of the methods. I put the onions, b. sugar and butter and balsamic, with the herbs, in a crock pot over night, to find them perfectly caramelized in the morning. Lazy of me! Then I preheated the oven to 500 degrees F, put two gluten-free crusts on the baking sheets, put just a bit of olive oil on each crust, baking them for 4 minutes to make them crisp. Took them out of the oven and adorned them as you instructed. Turned the oven down to 450 degrees F and baked the pizzas 10 minutes. Your combinations of brown sugar, balsamic vinegar, onions, garlic and herbs, were perfection itself. Feta is about my most favorite of the cheese kingdom. Thank you for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By * Pamela *
on March 17, 2006
MMMmmmm! This recipe was perfect because I had some leftover chicken, a tiny bit of feta that needed using up and half a can of leftover diced tomatoes. The leftovers went together perfectly for this recipe. I used Pizza Dough for the crust but I only made half the recipe as I am the only one in the family to like feta. I forgot the parsley and it was still delish! Thanks for sharing this recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 18, 2004
I had a pan of onions carmelizing for another pizza when I came across this recipe so I decided to make but realized that I wouldn't have enough of the onions already cooking so I made a few changes. I didn't cook the red onion just sliced it and put on pizza, and used the ingredients that were meant for the onion on the chicken so the flavors were still there. Added a bit of mozzarella to the feta and also used a roasted red pepper spread as the starting base layer on our homemade pizza dough. GourmetpizzaMMMMpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Linda B
on January 23, 2004
5 star plus pizza! The contrast of the sweet carmelized onion with the taste of tomato and feta cheese was sensational. This was pretty easy to prepare too. I used a refrigerated cylinder of raw pizza dough and spread it very thin because we like thin crust pizza. I used dried parsley in place of fresh. I cooked this 15 minutes and that was perfect. I will make this again & again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (275 g)
Servings Per Recipe: 4
The following items or measurements are not included:
prepared pizza crust