The crust definitely needs about two to three times more butter to make it crusty. I was so afraid to overmix my batter because of all the warnings against it, that I must not have mixed it enough and it didn't set in the middle. I cooked it for an hour at 350 and let it sit in the closed oven for 5 hours, then chilled it, and it still was gooey in the middle. AND it cracked! I'm going to try it again to see if I can make it better.

Reviewed On: Nov. 12, 2009

I only used 2 garlic cloves, and added Italian seasoning as others suggested. I also used a potato masher to break the tomatoes down into more of a saucy consistency. I added a little chicken broth and reduced the sauce to make it thicker, and threw in a little sugar because I like a sweeter sauce. It was delicious!

Reviewed On: Nov. 6, 2009

Yum! This is a great way to make rice. I used brown rice and had to cook it longer, but otherwise followed the recipe exactly. The burnt butter really adds a lot of flavor. It is a little greasy but in a good way!

Reviewed On: Oct. 17, 2009