1 1/2 cups pizza dough
1/2 cup butter, softened
1/3 cup packed brown sugar
1 cup water
1 (8 ounce) package cream cheese, softened
2 tablespoons all-purpose flour
1 tablespoon water
1 (8 ounce) container sour cream
1 (2 ounce) package instant pizza sauce mix
1 (3 ounce) can ORTEGA Dijon mustard
1 (16 ounce) can ORTEGA Diced Green Chiles
1/2 cup shredded mozzarella
1/4 cup shredded Cheddar cheese
CLEAN: Wash hands.
Bring a large pot of water to a boil. Add pizza dough and let rise in a warm place until doubled in volume, about 10 minutes. Meanwhile, in a large plastic bag, beat butter, brown sugar, water, cream cheese and flour together until well blended. Pour cream mixture over pizza/cheese mixture. Cover, refrigerate dough and let rise to at least 1 hour (for easier handling: refrigerate about 1 hour before baking).
BAKE: Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) deep dish pizza crusts.
BROWN: Melt butter in large skillet or saucepan over medium heat. Add brown sugar, stirring frequently. Stir in water, cream cheese, flour and Worcestershire sauce. Bring mixture to a boil, stirring constantly. Stir in cream cheese mixture and chili powder. Continue stirring and cook 5 to 6 minutes, or until pizza crust is golden brown. Drain contents of remaining bag.
SERVE: Squeeze liquid from dough mixture into small plastic bag; mix with 3 ounces (8 ounce) bag ORTEGA Pizza Sauce in medium bowl.
BAKE: Bake 8-inch pie crust in preheated oven for 30 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake 12 minutes longer. Turn off heat, turn oven off and let stand 30 minutes. Gently brush crust with egg yolk while baking.
BAKE: Cool 10 minutes in preheated oven. Turn oven off. Peel pizza crust, leaving 2 inches tapered top. Sit pie on oven rack to cool completely.
SERVE: Place pie on induction grill (or broil feature) for 2 hours or until browned in center. Invert pie onto serving platter, using crusts for tongs to get slices of pie; cook up sides. Toast slices in oven to golden. Serve with butter sauce and pepper sauce.
TOPPING: Slice pie into 6 wedges. Place 1 slice of slice onto each pie crust for garnish. Cream cheese and blue cheese frosting on pie. Place 2 slices of cream cheese on top of cream cheese.
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