Made this while on vacation in an electric oven (I'm used to a gas range) and like others, burned the top a bit. I also didn't get the crispy bottom that I'd like; but that is my unfamiliarity with the oven. At home, I'd use my pizza stone heated to 450 then broil for 3-4 minutes, watching carefully. Flavors were great. I'd definitely make this again.
I used a trader joes pizza crust and this was absolutely delicious! 5 stars!
I'm giving four stars for potential. I'm with others in that I'd rather bake than broil. I didn't like the bottom of crust not crispy. I was out of pesto, but I think it would make it delicious.
Very rarely am I ever wowed by meals I find in magazines, but this recipe is absolutely fantastic! Note... My pizza was on the second shelf from the top and was left in for 10 minutes.
5 mins at 5 inches away causes the pizza to burn. My pizza was inedible. Luckily I bought two little crusts too. So I tried again and they turned out great after I moved them down and only put them in for about 4 minutes.
I made my own pizza dough and pesto and thought it made all the difference. Used a pizza stone and love the flavor that adds. Loved the freshness of the tomato and basil and the creamy ricotta.
I had the same experience as IHPMom, as far as the pizza burning! Luckily, the flavor wasn't messed up too much. Everything tasted great together, but the ricotta hadn't melted before the crust started burning.
This pizza would be so much better with actual pizza dough. I've never used Boboli before and won't again. Also, after just one minute 5 inches under the broiler, one of our pizzas started to burn (luckily, we prepped two & moved the rack down). Be VERY watchful. Thought this was a good recipe to make w/my 11-yr-old. Too bad; NOT a keeper.
I forgot to buy ricotta so made the recipe without. Also baked the pizza on a pizza stone. Baked the tomatoes and should seed them in the future if I choose to do this. This was a tasty recipe. And very easy. Maybe I will follow directions next time! Or not?
We love this recipe and have added it to our weeknight rotation because it is so easy. I like the techinique of heating the pan in the oven first - it really does make for a crispier crust.
This was a great dish! We will be doing this again. Great for everyday meals because it is so quick. We made the pizza just as instructed and it was delicious. We had a salad with it as well as some pasta (since hubby thought that portions looked a bit small).
I doubled the recipe and used one regular crust and one whole wheat. I also added some pepperoni slices I had in the fridge. Next time I think I will follow the cooking instructions on the crust package instead of broiling--the whole wheat crust was overdone on one side. Everyone enjoyed the pizza--even said it tasted "healthy"! I served it alongside an Italian salad. I will make this again.
This was such a great recipe!! I never would have thought to put ricotta on pizza. I used a bit more pesto than the recipe called for. I will be making this again and looking forward to leftovers tomorrow! The crushed red pepper really tied everything together.
Made it as specified, except for using a pizza stone on the grill instead of the baking sheet in the broiler and used reduced-fat pesto. Found that it needed just a little salt to bring out the flavors.