Pretty good as is, and a great quick alternative to traditional pizza crusts. If you plan on making a fairly large pizza (which this recipe will make) then I would suggest pre-baking it for 7-8 minutes before adding the toppings. My large one didn't get cooked all the way through before the toppings started to get burned, but the small ones came out fine after 20 minutes. I also think that I'll let the crust rise a little more next time.

Reviewed On: Feb. 1, 2009

I thought this was pretty good, but I really like dark chocolate. I added a little more zest than called for, and thought it came out perfectly. I wouldn't serve it at a party again unless I knew there were others who would eat it. It's obviously not very sweet at all.

Reviewed On: Dec. 29, 2008

This was my first cheese fondue, and I was thoroughly disappointed. I'm pretty sure I followed all of the directions exactly, but maybe my pot was too hot or too cold. I did double the recipe, so maybe that made a difference. Others seemed to have no problem, so I'll chock it up to user error. It turned out to be a gooey, stringy mess. At first it looked like we were doing fine, then the more I stirred the bigger the gigantic cheese clump. I ended up running to the store last minute for some velveeta [hanging head in shame] because folks were showing up and I didn't want all the cheese dippers to go to waste. I'm just glad the cheeses weren't really expensive, because I would have cried. I didn't give it 3 stars just because of my mistake, either. I tried a bit before it was inedible, and it seemed to me to be lacking something. Maybe garlic as others suggested, but I thought it just seemed kinda flat, just sweetened cheddar.

Reviewed On: Dec. 29, 2008