This marinade is delicious and I took the advice of others and doubled it and reserved about 1/4 of the marinade for basting. Definitely double. I used fresh ground ginger root (only about a teaspoon)and added 3 pressed garlic cloves. I didn't cube the chicken, but rather marinated three skinless chicken breast halves and grilled them. I only marinated them for about three hours and that wasn't enough as the marinade didn't penetrate the chicken well. Overnight would probably have been better, but this wasn't the fault of the recipe. The flavor of the marinade was bold and outstanding.

Reviewed On: Jan. 1, 2009

I made these for a New Year's Eve gathering of friends last night and, while several of them raved about it, I was a bit disappointed. It didn't have the bold taste I expected. I did pre-bake the lower crust for about 7 minutes as others have suggested and it turned out perfectly - no sogginess at all and it was a golden brown. I also baked at 375 as suggested by others. I used hard salami, two kinds of ham (honey and smoked), sandwich pepperoni, provolone cheese, freshly graded parm and romano and some pre shredded cheddar/jack cheese. I omitted the red peppers as I don't like them much and substituted sun dried tomatoes (fresh, not jarred). This may have been the problem as others have noted that the peppers make the recipe. Next time I think I'll add sliced plum ripe plum tomatoes. The marinara dipping sauce is a must!

Reviewed On: Jan. 1, 2009