Step 1

Preheat the oven to 375°F and have ready a greased 9" pie dish or small au gratin dish.

Step 2

Combine the cream cheese, cream, shredded Mozzarella, and a 1/2 teaspoon of salt in a medium-sized mixing bowl and use a handheld mixer on medium-high speed to combine.

Step 3

Spread the cream cheese mixture across the bottom of the prepared pan and set aside until ready to use.

Step 4

In a small mixing bowl, stir together tomato sauce, basil, sugar, 3/4 teaspoon Kosher salt, pepper, garlic powder, and onion powder.

Step 5

Pour the tomato sauce over the cream cheese mixture and spread to the edges.

Step 6

Lay a few sheets of paper towels down on a work surface, and tear the fresh Mozzarella into small pieces over the towels. Lay another few paper towels over the mozzarella and gently press to absorb excess moisture.

Step 7

Sprinkle about 2/3s of the fresh Mozzarella over the sauce, add pepperoni slices, the remaining Mozzarella, and all of the Parmesan.

Step 8

Bake for 20-25 minutes or until the cheese is melted and bubbly. For browned edges and cheese bubbles, turn the broiler on high and watch closely. Do not walk away. Remove as soon as brown bubbles begin to appear across the top. Remove from the oven and allow to cool slightly.