FANTASTIC RECIPE! WOULD'VE COST $20 IN A RESTAURANT, but I made it for under 10! It was light and flavorful, but bold and filling! I added some leftover chicken strips and omitted the olives. Very easy to make, yet original!
This tasted like something that might be served in an upscale restaurant. I used a whole grain pita for my crust, and omitted the olive oil (since my pesto already had oil in it.) Plenty of fresh toppings made for a very flavorful and hearty meal, and it only took a few minutes to throw together - not much more time than opening a frozen pizza, really.
Made this last night. I absolutely loved the colors and flavors of this pizza. I used a thin crust which is my preferred crust for Mediterranean pizzas I've purchased from restaurants. One thing to note, if you buy pesto sauce, check the oil content. I didn't do that, so there was just a little too much oil. I still loved it though. I can't wait to make it again.
Excellent pizza. I used my own pesto, but had no spinach so used pepperoni, red bell pepper as options.
I just finished eating half of my pizza! It was super tasty. A bit salty, but that was most likely the pesto sauce. There was olive oil in the pesto sauce, so next time I make this I wont be brushing olive oil on the crust..It was running off. Other than that, a delicious recipie! I'm making 2 for Father's Day!
The whole family enjoyed it! I added the green pepper and romano cheese.Thanks for sharing!
I made this for Bunco last night and everyone loved. A few asked for the recipe. Very flavorful and easy!
This recipe uses some of my most favorite ingredients. To make it even easier for the 2 of us, I used 2 large whole wheat pitas for the crust. I made my own pesto sauce (lower fat) and used low fat feta. Artichoke hearts and sun-dried tomatoes contained no extra oil and I omitted the extra olive oil as well. Instead of the Italian cheese mix I used some leftover Mexican and sprinkled with a bit of parmesan. BF asked me if there was more before he was halfway through finishing. Excellent recipe to go into my quick & tasty cookbook. Thanks!