Somehow my mushrooms didn't come out with a lot of flavor. I might roast them next time instead of sauteeing. I used Parmesan b/c I had it on hand - not bad.
Pepita Posted: 01/08/09
falljunelaker Posted: 03/31/09
This was a nice, creamy pizza, but mild in flavor, so if you like strong flavors or spicness like we do, you need to add something to give it a kick. Our Boboli crust didn't turn out crispy for some reason. Definitely worth making again.
cefriddell Posted: 03/12/09
This pizza turned out great! My husband and 2 year old daughter ate it heartily. I, however, made my own whole wheat crust since I had the time.
Suzycb Posted: 01/09/09
Wow, crazy delicious, and really speedy to put together on a weeknight. This one is a keeper. I made it on two small Bobolis (all they had at my grocery store) and used pecorino romano instead of asiago.
GlamGirl Posted: 02/12/09
This was good, but not great. I thought it was too 'slippery' to eat. The asiago was delish tho. I'd have to play with it to make it easier to handle.
Loves2Swim Posted: 02/15/09
Excellent. We made this as well as a full-fat pizza and this one won hands down!
Saecca Posted: 04/24/09
The white sauce, I agree, needed a little more spicing up. I would say more seasoning or some nutmeg. My husband loved it, but recommended spinach or chicken to add that little extra kick. It is easy to make, and cooks up great on a pizza stone. I actually made two pizzas from the recipe. It also looks pretty impressive-- like you bought gourmet pizza!
tara31 Posted: 04/23/10
Yummy! I used buttons and portobellos, doubled the garlic, almond milk, soy mozzarella to cut fat and dried thyme. Super easy and very tasty!
liz581 Posted: 10/22/09
I like this, my DH loves it. It is good, fast, and interesting. We make it once every couple months. Not much more to say about it, except that it pairs nicely with a nice salad to round out dinner. I made my own crust, but didn't change anything else.