Review: Roasted Red Pepper Pizza 10/00

[JodiL]

Hello all,

I made this pizza last night using the Boboli (sp?) thin pizza crust and it was really good. The recipe is in the 30 minutes section and it was definitely quick and painless to make. I also put the pizza on my stone in the oven to make sure the crust didn't get soggy (I wasn't sure how the thin crust would hold up)--but it really came out great. The only problem I had was with the serving size...1 piece!!! Are they crazy?? Who only eats one piece of a 12" pizza for dinner? Usually the servings are pretty much on target, but tonight I had 2 slices for dinner with a side salad. Oh well.

Anyway, this recipe is definitely a keeper for last minute dinners during the week (I also have the bean and cheese enchiladas in this category--they're great, too).

Jodi

[Wienie]

Jodi, I'm with you on all of the above.
I had 2 pieces myself, and my husband had the rest of the pizza, plus we each had a side salad.
It was a great pizza, however. Definately a keeper.
Wienie http://www.cookinglight.com/bbs/smile.gif

[lindrusso]

I really liked this one too. Mine was a bit higher in fat content since I used regular pesto that was in my freezer. However, I used a homemade, non-fat pizza crust, so maybe it balanced out a bit in the end.

And 1 slice of pizza is NEVER enough! I didn't even notice that, but would have ignored it anyway!

[LGBurns]

I have already made this pizza twice! It is so easy and tastes gourmet. I am planning on trying it next week with homemade pizza dough and will report how it tastes. Thanks for pointing out the serving size -- I never noticed (I had two pieces and my husband had three). Oh well, at least the fat/calorie ratio was the same even if the fat grams were more. http://www.cookinglight.com/bbs/wink.gif

[HARRYET]

I love pizza and this one sounds really good, could someone post the recipe or tell me where to find it. TIA