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Wow, 2 heads of garlic per head! Good going, very good! It really isn't too much.

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rosslare July 29, 2014

What a great base for a pizza! We loved the goat cheese. With fat free cream cheese, this was super low fat. I ended up halving the ingredients, as I tried to match up my homemade dough with the prepared crust weight. After the fact I figured out that I shouldn't have halved things. The halved amount of cheese was actually lots for us though, but the amount of mushrooms would have been better as written. Actually, I think any other favorite toppings would also go well with the yummy garlic and cheese base of this pizza. I usually bake my homemade crust at 475 F for 12 minutes, so did that here. This original recipe is super!

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Maito May 16, 2010

This has got to be the best mushroom pizza ever! I think the goat cheese helped out alot too. I was never a fan of goat cheese, but the combination of goat cheese and mushrooms worked out beautifully. Will make this again!

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Studentchef March 06, 2010

I had my doubts about this pizza as we are used to a tomato based sauce on it. But, wow, this was delicious. It is one of my winners in the contest and i wish you good luck!

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Iceland March 06, 2010

You could definitely teach pizza outlets in Iceland a thing or 2 about how to make a good pizza! Other than subbing shredded mozzarella for the goat cheese I could not find, the recipe was made as written. I had pre-roasted a massive amt of garlic (a pers fave), so began w/prep Step 2. As a matter of pers pref, DH prefers meat & veggie crunch on a pizza .. so I opted to use sausage as your intro allowed + green pepper as DH does not care for spinach. From a 2nd effort, I can tell you this recipe also works very well on both flour tortillas & split pita bread rounds for more individual portions. Made for RSC #15 ~ Thx for sharing this excellent, easy-fix recipe w/us & good luck in the contest. It could be you!

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twissis March 06, 2010
Roasted Garlic and Mushroom Pizza