1 (10 ounce) package cream cheese, softened
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can sliced mushrooms, drained
1 (6 ounce) can sliced mushrooms, drained
1 (6 ounce) can sliced green bell peppers, drained
1 (1 ounce) container shredded mozzarella cheese
1 (8 ounce) container sour cream
2 tablespoons mayonnaise
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
1 tablespoon crushed red pepper
1 teaspoon dry black pepper
1/2 teaspoon paprika
1/2 tablespoon dried sage
1/2 teaspoon soy sauce
2 teaspoons Italian-style hot pepper sauce
Preheat oven to 350 degrees F (175 degrees C).
Peel and slice pepperoni sausage. Save sausage, cut into 1/2 inch slices, and set aside.
Mix together cream cheese, onion, tomato sauce, cream cheese, mushrooms, green pepper, mozzarella cheese, cream cheese, sausage, peppers and mushrooms. Transfer sausage mixture into a 9x13 inch baking dish.
Spread cream cheese mixture evenly over pepperoni (pro tip: cover with foil to prevent sticking).
Bake in preheated oven for 20 minutes. Remove from oven and brush cream cheese mixture with ranch dressing. Allow to cool for 10 minutes.
Mix cream cheese mixture and pepperoni sausage over the bottom of a 9x13 inch baking dish. Place pepperoni mixture over cream cheese mixture, covering completely. Bake for an additional 15 minutes, or until a little brown. Cool slightly for a few minutes before spreading with ranch dressing.
Line a pie pan with foil. Place 2 tablespoons cream cheese sauce on top of cream cheese mixture. Top with tomato sauce and spread evenly.
Spread cream cheese mixture over pepperoni sausage mixture. Pour ranch dressing over cream cheese mixture. Layer cream cheese and tomato sauce on top of pepperoni. Sprinkle with Worcestershire sauce. Spread remaining cream cheese mixture on top of cream cheese mixture. Brush with Italian-style hot pepper sauce.
Cover pie halfway with foil. Spike pizza over foil, and bake for 30 minutes in the preheated oven. Turn pie over and bake an additional 10 minutes, until pie is golden brown and cheese mixture is bubbly. Serve hot or cold.