Reviewed: Nov. 19, 2009

Very good recipe, I agree cooking the crust a little before you add the filling is a great tip. Draining the tomatoes another wonderful tip. My family loved it. Thank you.

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lovejam

Cooking Level: Expert

Home Town: Cassadaga, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Nov. 6, 2009

Excellent recipe! Even though I am not able to get the dough to stay pressed up along the sides of the baking dish, it comes out splendidly anyway, so if you have a similar problem, don't worry. Variations I have tried: add a layer of turkey pepperoni with the sausage, and add chopped spinach and green pepper to the tomato mixture.

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Adam

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Reviewed: Oct. 28, 2009

Delicious! We used pre-seasoned diced tomatoes so omitted the garlic, salt and oregano. We also added some diced bell peppers and used only half an onion. I'll be making this one again for sure!

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ande2994

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 25, 2009

AMAZING !!!! Great change... we have had it twice so far... I added Green Peppers & Pepperoni to it as well as fresh Mozzeralla along with fresh Parmesan. Everyone loved it

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PTURNER606

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Reviewed: Oct. 4, 2009

This was DEE-LISH! Made exactly as written, except added some pepperoni. This is a definate keeper!

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autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Sep. 29, 2009

I love this recipe!!!! It is so flexible that you can adjust it to your own liking. Here are some changes I made: 1)Pre-baked the pizza crust for 15 minutes at 350 degrees F before adding the topping. 2)Left out the onions, used double portions of mushrooms and mixed in some pasta sauce 3)drained out the juices from sauteed mushrooms and tomatoes 4)Put slices of fresh tomatoes and cut up whole chunks of mozzarella cheese on the very top . OH YUMMMMMMMMMM :)

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jenny

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Reviewed: Sep. 26, 2009

This was really good. It got better with every bite. It was a huge hit with my husband.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

I recently visited my sister in Florida and my brother-in-law made this pizza. It was delicious. I would highly recommend it.

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irene

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

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Reviewed: Aug. 13, 2009

I always try to prepare a recipe the first time exactly as is. This is a good recipe just the way it is. I think next time I'll add a few more veggies and other toppings. For my family there were too many chunky tomatoes and not enough other toppings.

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Stacy C.

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Aug. 11, 2009

This is one of my favorite recipes! I cook the crust for about 10 minutes before I add all the toppings. I also use fresh garlic. Make sure you drain the tomatoes really well so your crust does not get soggy.

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CASUNLOVER

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Reviewed: Aug. 6, 2009

Love this recipe. I use the "Pizza crust for Bread machine" recipe instead of bread dough. I had a hard time manipulating the bread dough but the taste was fine. I also simmer the sauce separately because we do half sausage and half pepperoni. Overall, it's an awesome recipe and one that I've used several times. My husband is a Chicago native and LOVES it!

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Robyn

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Reviewed: Jul. 22, 2009

Awesome as is!!

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Jul. 16, 2009

Living in the deep south it is impossible to find a good pizza. I only cook down one can of diced tomatoes and leave the juice in as it reduces. I add extra seasoning all the way around because we do not eat pork and the ground beef needs the extra kick. This is a easy way to make a great pizza at home. Still looking for the perfect thin crust.

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Vicki

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Reviewed: Jul. 13, 2009

LOVED this recipe! I put some sauce in it too.

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RUTHIEV

Cooking Level: Expert

Home Town: North Highlands, California, USA

Living In: Castro Valley, California, USA

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Reviewed: Jul. 12, 2009

The pizza was amazing, but the sole reason I gave this recipe a 4 cause of the crust. I would suggest letting the crust rise, putting it in the oven and baking it for 10-15 before layering the ingredients. The crust was far from a deep dish pizza, but all else was YUMMY! Next time I am going to make my own crest..

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Anastasia

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Reviewed: Jul. 8, 2009

Awesome. I added extra cheese.

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lzimmermann8

Cooking Level: Intermediate

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Reviewed: May 28, 2009

Top notch! Ya gotta make your own crust to get the full effect. This is time-consuming but absolutely delicious. My son had TWO pieces (of deep dish pizza)!

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JJ

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Alice Springs, Northern Territory, Australia

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Reviewed: May 3, 2009

Delicious! Bought bread dough from the bakery at the local grocery store and it was the perfect crust, and cheap too! Great flavors, cannot go wrong with this recipe, will have to make 2 next time, it was gone in minutes!

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cookininco

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Reviewed: Apr. 29, 2009

omg...best homemade pizza ever. I smothered the pan in butter then pressed homemaded dough into it. I also added pepperoni and black olive...my husband is still talking about it.

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ampigott

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Reviewed: Apr. 28, 2009

When I first wanted a pan pizza recipe, I was looking for a Pizza Hut type recipe. I made this recipe in a bread machine and actually the bread machine could not handle all of the ingredients...so I took the dough out and continued to knead it myself. I then made the pizza according to the instructions and was actually not incredibly impressed.

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