This recipe comes from the blog Stuff I Make My Husband. I'm planning to make several of her pizza crust recipes, so I'll give my own reviews as I do.
This one is really good. I thought the garlic was a bit much, but it could have been because there was fresh garlic in my sauce. Next time I'll cut the garlic in the crust by half. I'm a big garlic-lover, too. The crust was very soft, and had a nice chewy texture. Both of my kids loved it.
4 oz Cream Cheese
2 Eggs
1/4 cup Parmesan Cheese, grated
1/4 tsp Oregano
1/4 tsp Garlic Powder
1 cup Mozzarella Cheese, shredded (not fat-free)
Pizza Sauce, Cheese and Toppings
Preheat oven to 375*. Beat cream cheese until smooth and creamy. Add eggs and beat until well blended. Beat in the parmesan and seasonings. Stir in mozzarella. Spread mixture evenly on greased or parchment-lined 9x13 baking dish (I used the Pampered Chef Medium Bar Pan). I recommend using the parchment, as my crust still stuck to my greased pan.
Bake for about 25 minutes, until evenly browned but not burnt.
Flip the crust over, spread with sauce, top with cheese and toppings, and make another 15 minutes or so until cheese is bubble. Let stand a few minutes before cutting.
http://www.myhcgcooking.com
3 comments:
Ooh, cream cheese. :D Who knew you could make cream cheese pizza crusts? I certainly didn't!
I was looking for someone who had baked it on a Pampered Chef stoneware pan. I went by the original recipe but wondered how it would turn out on stoneware. Now I know Ü We normally do Boboli crusts on parchment on top of my stoneware and it makes the crispy crust. Sadly, my low carb diet is not allowing Boboli anymore.....waiting for my cream cheese crust to cool as we speak Ü Thanks so much!
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