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.

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.

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!

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.