We each only had one piece, no one being fond of the dough, so the next day I decided to cook it a little more, to see if it would help, and it did. The crust tasted much better; much crispier and not rubbery at all. Before I put it in the oven I took off the chicken, so it wouldn’t over cook and dry out.
My one disappointment is a few months ago I was told they would soon be offering gluten free pasta. Well, they have decided not to carry it at all.