This recipe was born by using whatever pizza-ish toppings we had in the fridge and it turned out really really good! Brushing the crust with an egg white wash made it look appealing and gave the top a delicate crust. My family ate it up and it was relatively simple.
1/2 pkg cream cheese – softened
1/2 cup mayo
garlic clove – minced
1/3 cup grated Parmesan cheese
(I had some left over with meatballs, but a jar of prego would work too)
various meat/veggie pizza toppings
(ham, peppers, olives, mushrooms, pepperoni, etc. — I would suggest sauteing the veggies prior to baking so they are tender)
1 egg white + 1 TBSP water
Lay foil on a cookie sheet and grease it. I use Crisco (yes, its bad but it works so good!).
Lay the pizza dough out, spread it out to the entire length and width plus a little so you can wrap up your ingredients.
Mix up the cream cheese, mayo, garlic and parmesan in a bowl. Spread it down the middle of the dough, longways.
Pour the marinara sauce over the cream cheese mixture.
Layer your pizza toppings next.
Top with Mozzarella cheese.
Make cuts along your dough so you can wrap up over the toppings – you want to make sure that your toppings are fully covered, no leakage! I quasi braided mine, it was like an alternating layer/wrap. Fold up the ends last – again, no leakage.
In a bowl stir the egg whites and the water. Using a pastry brush, spread it over the dough to form a beautiful flaky crust when its done.
Bake according to the pizza dough instructions ~ temperature and time. All of your ingredients are already cooked, you are just melting cheese and baking the dough.
Slice it into ‘sandwiches’ and serve with pesto and noodles or a salad or both!