Fresh Tomato-Feta Pizza

Love it! One of my favorite pizzas. Great flavor!

This was really good. I had only one "regular" tomato on-hand, and this did the job but more would have been better. I also cut back on the feta a bit (~3 oz.) but the husband thought it could have used more feta and more olives. He also suggested using another cheese as a "binding" agent, as the toppings kept falling off as we ate. I used a homemade whole-wheat crust that I made this morning and let rise in the fridge all day, made even better with a pizza stone and peel. A hot stone is essential - don't skip this step if you're a crust-lover. We ate this with CL Lentil Salad with Feta Cheese (though with less feta, for obvious reasons). This recipe exemplifies the concept that "less is more" when it comes to pizza, and I would certainly make this again.

I thought this was an excellent pizza - one I would definitely make again. My 4 yr old (who loves pizza, but usually doesn't like "fancy" varietals - i.e. usually will only eat a standard cheese pizza) gobbled it up. I always pre-bake my pizza crusts for 4-5 min before adding toppings, and did so here, so no sogginess from the tomatoes (I did put them on paper towels but probably only for about 15 min. not the full amount rec. by the recipe).

I followed the instructions on soaking up the tomato juices with paper towels and it came out beautifully. The crust was crisp and the tomatoes were tart and dry. I will definitely be making this recipe again - just delicious pizza!

Great tasting pizza! I made a whole wheat crust to go along. The only issue is my tomatoes still made the crust soggy after letting them set for 45 plus minutes! None the less, it tasted great-just need a fix for the soggy curst!