Reviewed: Aug. 4, 2009

this was okay but next time i will add a few more toppings of my own and maybe personalize the pizzas by using the smaller hoagie type bun so the smaller children can hold it easier.

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jenny

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Reviewed: Nov. 17, 2006

Very good...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: May 28, 2006

This was good - messy, but good. I added extra cheese. Thanks for the recipe!

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LISAMET

Cooking Level: Expert

Home Town: Albion, New York, USA

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Reviewed: Oct. 4, 2005

This is very good. Very easy to put together. Took it to a cookout and it went over very well. will make again!

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Marsha

Cooking Level: Intermediate

Home Town: New Vienna, Ohio, USA

Living In: Hillsboro, Ohio, USA

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Reviewed: Oct. 2, 2005

This was ok.... nothing really different. Good make at home takeout food.

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ZANNAH17

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 29, 2005

The topping was a little bit sloppy, but it tasted really good. I omitted the olives because I don't like them, and I used a Vienna loaf sliced in half for the base. It really couldn't be easier. Great recipe, Eleanor! Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 18, 2005

OH so yummy!!!!!!!!!!!!!!!! I made my own crust rather than the bread idea. I used two small red onions; didn't use the olives. The combination of flavors was wonderful! Such a recipe to cherish - thanks oodles for sharing it with us!

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mamalovestocook

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Reviewed: Mar. 2, 2005

Really yummy-husband and I loved it! I only used 1 onion (it was a huge one!), and I hollowed out the bread halves just a little so they wouldn't overflow with toppings. Awesome!

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Kerry

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Reviewed: Sep. 5, 2003

I used spicy pork sausage, black olives, 1/4 of one onion sliced in half circles. Added seeded chunks of Super red chile and yellow bell pepper from the garden--baked for 15 minutes on Valentino's crust (kneeded for 7-8 minutes). Mouth-watering pizza.

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