Great recipe. The nutmeg adds a good flavor. I used a deep dish pie pan so I adjusted the filling & used 3 cups rhubarb & 3 eggs and a little more of the other ingredients. I was looking for a single crust rhubarb pie recipe. It's a keeper!

Reviewed On: May 7, 2009

I have never had an authentic Chicago sytle pizza, but since I first saw this recipe I was lusting over it. I cut the recipe in half and baked it in a stone pie plate. The crust was very crisp, even though I cnly baked it about 20-25 minutes. The aroma was wonderful. The filling was a little dry (maybe that is authentic, I don't know) so the second time I added chopped tomatoes. My husband & I both love it! Will make many times again.

Reviewed On: Mar. 10, 2009