Reviewed: May 10, 2005

I made this for my husband and "picky eater" 9 year old. They loved it, it has become a requested now a family favorite. Thank you!!!

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MICHIE561

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Reviewed: Mar. 6, 2005

Pizza was very very delicous. But I have a tip because I like my veggies throughly cooked. I sauteed the veggies a little bit first before baking the pizza. But otherwise, it was verrrrrrrrry good!!!

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IDOHAIR83

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Reviewed: Feb. 14, 2005

Very good! Simple to make and very tasty. Except for the veggies (heaven forbid!) even the World's Pickiest Eater liked it. Will definitely use again, sans veggies to please him. Thanks!

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DIGIGIRL

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Oct. 23, 2003

This was an excellent recipe. We are sauce lovers, so I added some store bought pizza sauce. I also used an extra large pie plate, but there was too much dough. A pizza pan will be added to my Christmas list!

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SWEET BABOO

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Reviewed: Feb. 12, 2003

Because I read a previous review stating that there wasn't enough dough for a deep dish pan, I used the recipe that came with my pan for the crust. Everything else was the same and I loved it. My husband who isn't that fond of pizza even liked it. This is great.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jan. 21, 2003

My children LOVED this pizza! I am from a suburb of Chicago (born & raised) and frequent the city quite often (especially in my younger days) and I am TOTALLY going to have to disagree with MEMIAN, that Chicagoans have to eat tomatoes on their pizza....wrong, that's like saying that we ALL love the cold & snow. There are plenty of pizzarias that serve pizza like this here in Chicago. This is a great recipe, I again used my corning ware quiche pan, however I think it's about time for me to invest in a pizza pan. The kids & I thank you Mark!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Nov. 8, 2002

I came up with a great idea! Use a springform (aka cheesecake) pan! This recipe is a little big for a 9 inch springform so don't use all of the dough. When the pizza is done all you have to do is take off the side of the pan and slide the pizza on a cutting board. I used onion, red bell pepper, mushrooms and thawed, drained frozen spinich in my pizza. YUM This recipe took me much longer than the estimate given, but I will make it again.

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KSKEMP

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Oct. 22, 2002

I was born and raised in chicago,and I will say this is a very good recipe. Even in Chicago you will find no two restaurants that make the same stuffed pizza. My husband and I can't agree, Carmen's or Lou Malnatis. This recipe has worked great for me and every time I have made it I was told it was the Best pizza they had ever eaten. This recipe was an excellent base, be creative. Nancy

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NANCYPRIBEK

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Reviewed: Mar. 12, 2002

i am from chicago and this is a good recipe just about as good as geodarnos they have the best stuffed pizza. a good pan to use is a basic cake pan my deepdish pizza pan was way too big for this and i also used a differnt sauce i used the "easy pizza sauce" recipe by Frank Sweterlitsch found on this site it makes a little more then needed but you can save the rest for your next pizza. also in the stuffed pizza you can change the stuffing and take the meat out and make it vegi or justall meat or just all chease i have had it may ways from the restraunts. vegi is my favorte. (even though i dont like vegis that much) you can put the onins green pepres and other vegis. its basicly just a pizza so put what you want in it.

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