
INGREDIENTS
2 refrigerated pizza crusts not thin crust
1 egg
1 tablespoon water
1/2 cup baking soda
course sea salt
2 cups shredded mozzarella cheese
24 pepperoni slices
FOR THE CHEESE SAUCE:
8 ounces extra sharp Cheddar cheese
4 ounces Pepper Jack cheese
1½ tablespoons cornstarch
12 ounces evaporated milk
2 teaspoons hot sauce such as Frank’s