5 Reviews of Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust

From: happynana

On Apr 11, 2009

Very Good FT. Tomatoes are not in season so I just used more sun dried tomatoes. The combination of flavors were wonderful. My dough was soggy in the middle and stuck to my pan even though I did lightly grease with spray oil. Next time I will probably grease pan a bit heavier and let my dough sit for a while. Thanks FT for a great pizza.

From: Leggy Peggy

On Mar 2, 2008

This may be the only pizza recipe I ever use in future. The flavours are superb — and not because I used my own sauce recipe. Thanks for a winner.

From: Chef #1044562

On Nov 25, 2008

GREAT pizza recipe. If you want to get the crust even more "NY Style" or Neapolitan Pizza-Like, just let the dough sit over night or at least 5-6 hours. They it will be a bit more fluffy and less dense. Also, one reader said that the middle was soggy. One way to avoid this is to put down the cheese first, then the sauce. This works with harder cheeses, so with Goat Cheese, you just have to deal with it!

From: Vicki in CT

On Aug 6, 2008

Goat cheese on a pizza? Wow!! Amazing. I didn't use any tomato sauce. Wonderful pizza. It was a little soggy in the middle, but still really good. Perfect flavor combination.

From: Queen Dana

On Aug 31, 2008

I loved this recipe and my husband liked this so much he ate the cold left overs for breakfast. I like pizza, chorizo, goat cheese and sun dried tomatos but never thought of combining all of them; thanks French Tart.