1 (12 ounce) package cream cheese, softened
1 (6 ounce) can pizza sauce
8 ounces shredded mozzarella cheese, sliced
8 ounces pepperjack cheese
1 (16 ounce) can pizza flour
1 (10 ounce) can sliced pineapple
1 (8 ounce) can sliced tomatoes, drained
1 (8 ounce) can sliced green olives, drained
1 (2 ounce) can sliced mushrooms, drained
2 tablespoons cornstarch
In a medium bowl, mix cream cheese and pizza sauce; refrigerate for 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
I prefer a thicker crust. This was too thin for my taste and I would suggest doubling the amount of pizza sauce and tossing a bunch in the mozzarella, then cutting across (pinching) the dough and then forming a loaf, this helps distribute the filling better. :o) Not bad, though. I didn't count the pizza sauce so it actually equals about 4 cups.
the shape is kinda weird, but alright. i ordered the wrong recipe and was told i had to make them again, so i guess it is sort of an allergic thing. what i actually had to make them for was a bruschetta, so maybe italo fresco hurts :(
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