

Preheat your oven to 450°F (230°C). In a bowl, mix together the crumbled white cheese, shredded mozzarella, grated Nabulsi cheese, and grated Majdoula cheese until well combined.Roll out the pizza dough on a lightly floured surface to your desired thickness.Brush the pizza dough with the beaten egg, leaving a little bit of the egg for later.Spread the mixed cheese mixture evenly over the pizza dough, leaving a small border around the edges.Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.In a small bowl, whisk together the remaining egg, white vinegar, and chopped parsley.When the pizza is finished baking, remove it from the oven and brush the crust with the egg mixture. Slice and serve the pizza while it's still hot and bubbly. Enjoy!

Preheat your oven to 375°F.In a large bowl, mix together the cooked chicken, thawed green peas and carrots, and béchamel sauce until well combined.Stir in the softened cream cheese and shredded cheddar cheese until everything is evenly mixed. Roll out the pizza dough on a lightly floured surface to fit the size of your baking dish.Transfer the rolled-out pizza dough to a 9-inch baking dish and press it into the bottom and up the sides.Pour the chicken and vegetable filling into the pizza dough crust, spreading it out evenly.Fold any overhanging pizza dough over the filling to create a rusticlooking edge. Bake the pot pie for 25-30 minutes, or until the pizza dough is golden brown and cooked through. Let the pot pie cool for a few minutes before slicing and serving.Enjoy!