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Reviewed: Apr. 22, 2008

Instead of using homemade dough, I recommend buying dough that is already semi-cooked, because for whatever reason the vegetables prevent heat from completely penetrating the raw dough, and it takes much longer to cook. It's a great meal that can be done in advance and stored in the fridge until cook time.

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Reviewer:

giesOFwar


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Reviewed: Oct. 21, 2007

This turned out like a quiche. I had to cook the crust for much longer than it was stated to cook it for, and it still did not solidify. Good idea, but needs a lot of tweaking to make it work!

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Reviewer:

robyn


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Reviewed: Aug. 6, 2007

Tasty, but don't expect your typical chewy pizza crust, of course! A bit quiche-like. May try with one less egg? Best first night. Made with several colored bell peppers, sliced tomato, onion, provolone, mozzerella, parmesan (fresh) & herbs.

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Reviewer:

otisthorpe

	Cooking Level: Intermediate
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Reviewed: Jun. 21, 2007

very tasty recipe. two cups cheese too much though, used about 1 and 1/2 cups. Easy to make

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Reviewer:

Loren

	Cooking Level: Intermediate Home Town: Pinole, California, USA Living In: Sacramento, California, USA
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