Eh. This was allright. If I had kiddos I'd probably make this often (but I don't...). I guess when it comes to pizza, nothing compares to the "real" deal. In a pinch (timewise or budgetwise), I'd consider this again, but definitely not "just because." I must say, this is super esay to prepare AND light on the pocketbook (a HUGE plus during these tough economic times), two star qualities I look for in new recipes to try. Another plus? I was able to use up a box of Kraft Spaghetti Classics Dinner and a jar of pizza sauce that I've had for far too long. :) My boxed spaghetti dinner was exactly 8 oz. and the pasta was already broken into bite-sized pieces (hooray!). My pizza sauce was just under 16 oz. Had I opened the 24 oz. jar of Prego pasta sauce in my pantry, half of it would have gone to waste (I have yet to find a grocery store that sells bottles smaller than this). Overall, this was "OK," but noting more than a Chef Boyardee pizza sans the crust. Thanks anyways, Kathy! :-)
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Eh. This was allright. If I had kiddos I'd probably make this often (but I don't...). I guess...