This recipe is from my friend Linda.
- 2 eggs
- 1/4 teaspoon garlic powder
- 4 ounces cream cheese softened
- 1/4 cup parmesan cheese 1 ounce (i used the kind in a can)
- 1/4 teaspoon oregano or italian seasoning
- 8 ounces italian cheese blend or mozzarella cheese shredded
- 1/4 cup pizza sauce
- 4 ounces mozzarella cheese shredded
- assorted toppings: pepperoni
- dash of garlic pepper or garlic powder and some italia
- Carbohydrate 2.00755625 g
- Cholesterol 284.60375 mg
- Fat 12.5877475 g
- Fiber 0.166162499666214 g
- Protein 10.8124525 g
- Saturated Fat 5.572909125 g
- Serving Size 1 1 Serving (90g)
- Sodium 224.04325 mg
- Sugar 1.84139375033379 g
- Trans Fat 1.833663 g
- Calories 164 calories
Step-by-step
- In a medium bowl, whisk the cream cheese until smooth and creamy.
- Whisk in the eggs until the mixture is well-blended and smooth.
- Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened.
- Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below).
- Bake at 375? 20-25 minutes or until evenly browned, but not too dark.
- Let cool completely on a wire rack.
- When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan.
- Ease the spatula under the whole crust to loosen.
- Keep the crust in the pan.
- This makes it easier to remove the finished pizza later.
- Refrigerate, uncovered, until shortly before serving time.
- Spread the chilled crust with the pizza sauce, then the cheese and toppings of your choice.
- Lightly sprinkle with the seasonings of your choice.
- Bake at 375? about 15-20 minutes or until toppings are bubbly.
- Let stand a few minutes before cutting.
The Chemistry of Cheese-Based Crusts
Departing from traditional wheat doughs requires managing moisture levels carefully. Cream cheese and eggs form the structural matrix here, binding grated mozzarella and parmesan into a cohesive base. Whisking the cream cheese completely smooth before adding eggs prevents lumps that compromise structural integrity. Baking this mixture at 375 degrees Fahrenheit for 20 to 25 minutes drives off excess water, leaving a stable protein network.
Chilling for Optimal Texture
Leaving the baked crust uncovered in the refrigerator allows surface moisture to evaporate significantly. Skipping this refrigeration step results in a tender base that fails to crisp properly during the final melt. Glass baking dishes distribute heat more evenly than dark metal pans, reducing the risk of premature burning along the edges during the initial bake. Parchment paper lining prevents adhesion entirely when lifting portions.
Toppings and Accompaniments
Layering dense toppings over the chilled base requires restraint to prevent steam pockets from forming underneath the sauce. Pairing this rich, high-fat dish with an acidic green salad dressed simply in lemon juice and olive oil cuts through the density of the cheese. Keep topping quantities moderate so the second bake finishes in 15 to 20 minutes while the cheese bubbles.
