I have made this twice now. The first time I added more flour, a tsp of baking powder and omitted an egg as reviewers suggested. That gave me a sticky dough that had to be pressed into the pan (I too found it to not seem to stretch enough to cover my pan, but then thicker then I like it when it came out of the oven). Since I had misplaced the recipe (and had 4 starving kids begging for pizza...no time for yeast), I had to find it again on the site. It occured to me as I started to pencil in the suggested changes again that, although one would end up with a decent crust, the point of the original recipe was that it produces a thin "batter" vs a dough; no need to roll out or press in the pan! I used an offset spatula to spread the batter on a jelly roll pan brushed with olive oil. I baked it for 12 minutes before topping with sauce and cheese and baking another 12 minutes. The crust was a bit too brown. Next time I'll bake for 8 mins to set and then 12 mins once topped. The kids loved the very thin, crisp crust! I will NEVER buy a frozen pizza again.

Reviewed On: Jul. 29, 2009

This is the recipe I have been searching for...with some of the suggested changes. I had no problem making it in 30 minutes, but it does require one to work on different parts of the dish at the same time (ie: cooking the chicken while the sauce cooks. For the sauce I cut the lemon to 4 TBSP and the butter to a 1/2 cup (which was plenty)! I used 6 slices of bacon and would only use 4 the next time I make this as the bacon flavor was really pronounced. I think the intention is just to add a smoky flavor to the other ingredients. The only other thing I changed was to serve the chicken breasts, pasta, artichoke mix and sauce all separate to accommodate the pickier eaters at our dinner party. Everyone raved and requested the recipe!

Reviewed On: Apr. 5, 2009

I used this on Italian Love Cake (also found on this site) instead of the cool whip and pudding frosting...I try to avoid one molecule away from plastic, non-dairy whipped topping at all costs. It was perfect with that cake! This frosting is also excellent on angel food cake! I add a packet of whipped cream stabilizer. The cream never gets "weepy" so my cake never gets soggy, even a few days later.

Reviewed On: Feb. 22, 2009