1 (8 ounce) package pizza dough
1 cup grated Parmesan cheese
1/2 cup milk
1/3 cup oil
1/2 teaspoon garlic powder
6 ounces tomato-vegetable juice
3 (8 ounce) packages cream cheese, softened
1/2 cup grated Parmesan cheese
1/2 cup tomato-vegetable juice
1/2 teaspoon salt
4 ounces mozzarella cheese, sliced
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine pizza dough, Parmesan cheese, milk, oil, garlic powder and tomato-vegetable juice. Mix well and form into a ball.
Allow crust to cool completely. Divide dough into two parts and wrap each part in a plastic bag.
Roll each part into a ball and slice each into thin slices. Arrange the slices on a large baking sheet.
Bake in preheated oven for 15 to 20 minutes, until lightly browned.
Meanwhile, in a large saucepan over medium heat, melt the cream cheese sifted in the saucepan. Sprinkle cream cheese evenly over each slice.
Meanwhile, in a medium bowl, beat the cream cheese until fluffy. Fold in the milk mixture, one tablespoon at a time, until smooth. Fold in the garlic powder and tomato-vegetable juice. Spread over cream cheese layer. Tint remaining cream cheese by placing a thin layer over cream cheese layer and pressing down with a fork. Place in prepared oven for 20 minutes. Uncover and bake 5 minutes more, until golden brown.