Here's hoping this becomes the I-can't-cook-anything deep dish pizza quiche helper thread.
Turned out delicious.. I didn't end up using the pepperoni for the base but I did make the mix for the base before hand and kept it in the fridge for a few hours.. thanks all for the help. here's the final result. Looks kinda like pizza hut doesn't it?!
That's italian sausage (bought in hamburger patty form, just one patty, browned before cooking) and pepperroni for toppings, although the pepperroni is under all the cheese.
I did end up using 2 bags of kraft shredded mozzarella, so it does take alot of cheese.
I made this without screwing it up, so there's hope for us LC-ing bachelors out there
Note - I cooked the "base" for 30 mins ~ 375, then the toppings for 5 mins ~ 375, then turned on the broiler and watched it manually.
Just for those out there that need brand names, here's what I used.
2 packs - Kraft Italian Natural Shredded Cheese - Mozzarella and Parmesan
1/2 cup (4 oz) - Lucerne Soft Cream Cheese
Lucerne - Heavy Whipping Cream
Ragu - Old World Style Traditional Pasta Sauce (6g for 1/2 cup)
Egg-Lands Best Oranic Eggs
Kraft Grated Parmesan - the pizza topping kind
Lawray's - Garlic Powder
McCormick's - Italian seasoning
Jewel (local grocery store) Brand Italian Sausage (in hamburger patty form)
Hormel - Small pepperoni slices
Grocery store-bought pyrex 9x13 glass pan (mine had a rubber top on it.)