I made this twice using a 9 x 13 pan. The first time, the bottom crust burned. The second time, I reduced the baking time to 35 minutes and dropped the heat a bit and it came out great. I substitute crushed tomatoes w/basil for the topping and put some in the filling as well. This does seem to take a long time to prep, though. Next time, I'm going to try this same idea with a different dough recipe.

Reviewed On: Mar. 26, 2006