My Husband & I are starting a small restaurant and I am testing recipes. This will be on our menu! I had several friends as testers and they gave it rave reviews. The best crust I've ever had. Much better than what you normally get in a restaurant, which is prepacked & frozen. I left the stems on the peppers. It makes a nice presentation & easier to pickup. Make sure you blanche the peppers until they start to get soft. If not, you have crunch, raw peppers. Thanks for the sharing this great recipe.

Reviewed On: Dec. 22, 2008