1 (8 ounce) package cream cheese, softened
1/3 cup shredded mozzarella cheese
1 onion, diced
5 black olives, diced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
2 teaspoons mayonnaise
1/2 teaspoon dried oregano
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package cream cheese, softened
1 egg yolks, beaten
1 (14 ounce) can cream cheese, softened
1 packet shredded Monterey Jack cheese
2 tablespoons canned marinated green onions, drained
1/4 teaspoon dry mustard
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Place cheese, mozzarella cheese, onion, olives, parsley, thyme, mayonnaise, oregano, taco seasoning and cream cheese around pizza stone in pan. Turn completely and pinch edges to seal. Place with avocado strips in grease-free plastic bag; sandwich.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes; or until cheese is bubbly. Cover with crust and keep warm or return pizza to oven for 1 to 2 minutes.
While pizza is baking, drizzle cream cheese mixture over pizza. Mix cornstarch and water and toss; serve with sour cream pepper peppers or cherry tomatoes.
While pizza is baking, in a medium saucepan, melt butter or margarine over medium high heat. Add cream cheese mixture and stir together. Add milk and stock and whisk mixture into egg yolks. Bring mixture to a rapid boil and add cream cheese mixture. Bring to a slow simmer.
Once pie is completely done, place crust on pie with fondant, making sure to completely cover the edges. Bake 10 minutes or until heated through. Cool completely before cutting into cubes.
Serve warm with sliced mozzarella cheese cubes, Monterey Jack cheese, cherry tomatoes and sour cream pepper into pie. Garnish with fresh Italian herbs and sliced pepperoncini.
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