1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (8 ounce) container shredded Cheddar cheese
1 (8 ounce) can tomato sauce
1 (16 ounce) package shredded mozzarella cheese
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) can tomato paste
2 teaspoons diced red onion
1 (8 ounce) container sour cream cheese, softened
In a large bowl, beat cream cheese until smooth. Beat in sour cream and cheese until well combined. Mix in Cheddar cheese. Shape mixture into a shape that is about 8 inches in diameter.
Spread cream cheese mixture over the cooled crust and top with tomato sauce. Pour over cream cheese mixture. Cover and refrigerate for several hours.
Remove cheese mixture from refrigerator and place on top of cream cheese mixture. Chill in refrigerator for overnight or until firm.
Meanwhile, in a medium bowl, mix shredded cheese, tomato sauce, mozzarella cheese, tomato paste, red onion and sour cream cheese. Refrigerate for several hours or overnight.
Beat butter or margarine into sour cream cream mixture until smooth. Meanwhile, whip cream until stiff. Beat in eggs and sour cream until blended. Beat in cream cheese mixture while whipping cream is still in the refrigerator. Fold in cream cheese mixture. Transfer cream cheese mixture to pizza crust.
Place pizza on sauce-pan and sprinkle with cheese mixture. Fill and cook over medium heat until heated through.
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