Pizza Provençal

I like the bread as a base for the pizza but I just didn't like the pesto.  Too acidic.  The other draw back was the toppings just fell right off when cutting and eating.  Won't make this one again as written but it has given me an idea for making pizza with bread using a traditional sauce and toppings.

My family & I didn't care for this at all. My 21 yr old son asked me what type of "fish" it was & told me he couldn't stomach it - I explained it was chicken & goat cheese. Threw the recipe away and had to whip something else up for dinner. But some people seem to like it per the reviews so maybe it's just us . . .

Delicious alternative to traditional pizza. I used fresh about 1/2 cup of fresh tomatoes instead of sundried b/c my daughter doesn't like them. It was great. I will make this often.

Absolutely DELICIOUS! from "Cooking Light" June 2009; worth saving! I WILL make again, and I will pass recipe in my family. If using as entire meal, count 1 serving as 1/2 of a cut-half of the bread loaf; then, only a salad is needed for complete meal. Changes I made, with good results: 1. I used semolina loaf with sesame seeds; 2. First wrapped loaf in damp paper towel and microwaved 30 seconds, then left wrapped a couple minutes, to soften loaf for cutting and easier eating. 3. Before adding ingredients, I brushed cut loaf with OLIVE OIL and toasted under broiler.

A great change of pace from normal pizza sauce. I used kalamata olives because I couldn't find nicoise olives at my market. I baked a loaf of refrigerated French bread, cut the loaf in half length wise, and then in the middle. I liked the goat cheese because it didn't over power the sauce. I served it with a spinach salad.

Nice change of pace and quick and easy dish. Used jarred tapenade instead of chopping olives, and added the sundried tomatoes to that. I spread the bread with a roasted garlic puree that I make first, then layered with the olive mixture and then chicken and cheese. It makes kind of an unwieldy toast and I thought it was a little on the dry side as well, but tasty. If I do again, would mix chicken with the olive tomato mixture to keep it more moist. Think I would also use feta instead of goat cheese for a more tangy flavor combination.