1 (8 ounce) package cream cheese, softened
1/2 pound mozzarella cheese, softened
6 ounces shredded mozzarella cheese, divided
1 (16 ounce) container sour cream
1 pint pepper sauce
3 tablespoons olive oil
1/4 cup chopped onion
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C). Coat pizza pan or 12 inch pizza pan with cooking spray.
Beat cream cheese, mozzarella cheese and 1 slice of mozzarella cheese into a large bowl. Mix with ½ slice of cheese, 1/4 cup sour cream, pepper sauce, olive oil and 1/4 cup cheese. Transfer to prepared pan.
Bake in preheated oven for 45 minutes, or until bubbly and golden brown. Let stand for 20 minutes and pour salsa over pie, moving to coat the top.
Cut pie into 4 slices and place in preheated oven. Bake for 20 minutes, or until bubbly and golden brown. Cover and refrigerate overnight.
Heat oil in a small mixing bowl over medium heat, add onion and garlic powder. Stirring frequently, cook and stir about 1 minute. When all the onions are tender, add lime juice. Remove from heat.
Stir tomato mixture into mushroom sauce and add to cream cheese mixture, and stir gently. Bring to a boil with the cream cheese mixture. Reduce heat to low, and simmer 30 minutes. Remove from heat and stir in cheese mixture, basil, pepper and oregano.