8 oz. cream cheese, softened
1/2 tsp. Italian seasoning
1/4 tsp. garlic salt or powder
2 cups (8 oz.) Sargento® Traditional Cut Shredded Mozzarella Cheese or Sargento® Chef Blends® Shredded 4 Cheese Pizzeria, divided
2 cups (8 oz.) Sargento® Fine Cut Shredded Mild Cheddar Cheese, divided
1-1/2 cups pizza sauce
1/2 tsp. Thyme
PIZZA DOUGH CHIPS
1 can (13.8 oz.) refrigerated pizza crust
2 Tbsp. olive oil
2 Tbsp. Sargento® Grated Parmesan Cheese
1/2 tsp. Salt
PIZZA DIP: Combine cream cheese, Italian seasoning and garlic salt; spread evenly over bottom of 13x9-inch baking pan.
Sprinkle 1 cup Mozzarella cheese and 1 cup Cheddar cheese over cream cheese mixture. Spoon marinara sauce over cheese; top with remaining cheeses.
Bake in preheated 350°F oven 20 minutes or until edges begin to brown. Top with Thyme. Serve hot.
PIZZA DOUGH CHIPS: Roll prepared pizza dough out very thin. Brush with olive oil and cut into triangles (about the size of a tortilla chip).
Sprinkle with salt and Parmesan cheese. Bake in preheated 450°F oven 15 minutes or until edges begin to brown. These can be prepared ahead of time.