CRUST:
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
Put the softened cream cheese, eggs, parmesan cheese, seasonings and 8 ounces of mozzarella in a medium bowl. Mix with a spoon until well-blended. Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or a 9x13" rimmed baking sheet that is lightly greased and lined with parchment paper. Bake at 375? 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack.
If you baked it without a parchment paper lining, when nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep the crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time. Chilling the crust before topping the pizza is optional. You can top it right away and do the final baking. I just find it convenient to get the crust baked ahead of time and then do the second baking with the toppings just before serving.
Put any sauce, cheese, and other toppings on the crust and, to finish, bake at 375? about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.
