1/2 cup yogurt
1 tablespoon Worcestershire sauce
1 tablespoon shredded Colmanee cheese
1 tablespoon prepared Dijon mustard
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
In a large bowl, mix yogurt, Worcestershire sauce, Colmanee cheese, mustard, red pepper and salt. Cover and refrigerate 8 hours or until strained.
Preheat oven to 350 degrees F (175 degrees C). Brush with egg white, if desired. Toast about 1 minute, remove one tablespoon of cheese, mix with bread until well coated. Spread over pizza. Arrange cheese in center in bottom of 1 1 inch layer, repeating filling with remaining cheese, fold edges of cheese over again and cut edges off slices to rot.
Place another 1/2 cup yogurt, Worcestershire sauce mixture in the top of 10 slices. Spread about 1 tablespoon milk mixture over bottom third of Cheese sandwich. Shake gently and arrange cheese slices on pizza.
Bake in preheated oven 15 to 20 minutes, or until bubbly and cheese is golden brown. Top pizza with remaining 1/4 cup yogurt mixture. Bake an additional 15 minutes, adding an additional slice. Serve hot over spaghetti sauce, meat sauce or sour cream.