I changed this recipe around a bit, but the end result was great... I would say what and how I changed it, but that's not how I cook... at least the first time.

Simply wow. This might just have become my favorite dessert. We used St. Brendan's Irish Cream and the finished product was definitely one of the best cakes that I have ever had.

A very good recipe, I made a few modifications (first is the removal of the cinnamon, it doesn't belong in this recipe), I also doubled it and made it in a 13x9 pan. I also added some garlic powder (both to the meat mixture as well as to the mashed potatoes) and added 8 ounces of sliced mushrooms. It was well received by everyone...

After making this recipe a couple of times, I would suggest cutting the sugar back to 1 tsp. Furthermore, while you can use the dough immediately, it is best to allow it time to raise. The best results so far have come from allowing it to raise for nearly two hours (punching it down twice during that time, and I use Rapid Rise yeast), the raising time improves both the flavor and texture of the finished crust. I also bake the final pizzas at 450 for 18 minutes, a crisper crust without burning the cheese and other toppings. It's not perfect, but it'll do for getting on with. If you are making this recipe and do not have the time to let it rise, I would suggest adding some spices to the dough, italian seasoning, basil, oregano, garlic and onion powder all work well...