1 (16 ounce) package Italian-style pizza cheese
1 (16 ounce) package pizza flour
1 cup red wine vinegar
1 tablespoon garlic powder
2 (8 ounce) cans tomato sauce
1/2 pound Swiss cheese - cubed
2 tablespoons Dijon mustard
2 tablespoons minced garlic
1 tablespoon crushed red pepper
1/2 teaspoon Worcestershire sauce
1 pinch white pepper
In a large bowl, whisk together the pizza cheese, flour, vinegar, garlic powder, tomato sauce, Swiss cheese, tomato stew and garlic cream. Mix thoroughly. Cover edges of dough with aluminum foil or teflon.
On a lightly floured surface, roll the dough out to 3/4 to 1/8 inch thickness. Cut into 8 even portions and place directly on the bottom of a 9x13 inch baking pan. Bake in preheated oven for 10 to 15 minutes, until golden brown. If using foil, cover tightly with plastic wrap and place in oven for about 4 minutes.
Remove foil from baking pan and flip oven to warm. When oven is warm, place pie on front plate. Bake for another 5 minutes. Remove foil from baking dish and cook for 5 minutes in hot oven.
Place pie in pie pan. Pour 1/2 cup cheese sauce through side of pie. Again, cover tightly with foil and place in oven for about 10 minutes.
Bake pie in the preheated oven for 20 minutes, or until golden brown. Serve immediately.
For the second baking, in a medium saucepan, combine tomato sauce, 1/2 pound Swiss cheese, Dijon mustard, garlic and crushed red pepper. Bring to a slow boil, stirring constantly until smooth. Cover, remove from heat and let stand until cool enough to handle. Reserve 1/2 cup tomato sauce for topping.