I had no expectations from this, as I've only used it since I forgot to buy sauce and only had paste on hand. Boy was I wrong! We used about a teaspoon of worcestershire sauce in place of the anchovy paste, to great success. I will never buy pizza sauce again!

Reviewed On: Nov. 4, 2009

EXCELLENT. It's unnecessary to change a THING! I'm usually the one to gather suggestions from user reviews and modify recipes, but I'm so glad that I followed this recipe to the T! My boyfriend had to hide the frosting from me so I wouldn't eat it all before our red velvet cupcakes (made a recipe from this website) cooled enough for frosting!

Reviewed On: Oct. 21, 2009

This was just ok -- rather bland. Also, I didn't appreciate the flavour of the sweetness of my store-bought pie crust with the savouriness of the filling. I used 4 small eggs and 1 cup of milk, and this made the perfect amount to fill the deep dish pie crust nicely, with no spillovers. I prebaked the crust at 350 for 10 minutes, covered with aluminum foil. 45 minutes at 375 degrees after filling the pie, as others suggested, yielded the perfect consistency.

Reviewed On: Oct. 16, 2009