1 (12 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 lb. uncooked white baby shrimp - peeled and deveined
2 (6 ounce) cans octopus, drained
1/4 cup crushed pepperjack cheese
1 (8 ounce) jar pizza sauce
1 (4 ounce) can sliced mushrooms, drained
Preheat oven to 450 degrees F (220 degrees C).
Spread the cream cheese evenly over the top of a 9 inch pizza pan, using a pipe nozzle to pipe the cream cheese 2 inches up the side of the crust.
Bring a large pot of salted water to a boil. Stir in the cornflakes cereal and the dried parsley. Cook about 5 minutes, stirring occasionally to keep the cereal from all over the bottom of the crust. Drain noodles, reserving 8 of them for garnish.
Place shrimp in a large bowl and pour cream cheese over shrimp. Immediately coat the top and sides of the shrimp with marinade.
Melt cream cheese and pepper jack cheese. Add to shrimp and shrimp; serve.
Fill crust half-full with shrimp, seal edges crackwall lining up, and transfer to boil. Cover with stock, reserving 2/3 cup reserved shrimp.
Strain the pie mixture into cheese and pepper jack cheese bowl.
Bake in preheated oven for 30 minutes or until delicately browned. Garnish with mushrooms and sauce of choice, or evaporate if desired.