Put the shredded mozzarella cheese and cream cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 3o more seconds until uniform and gloopy (it should look like cheese fondue at this point, if it doesn’t keep microwaving in 30 second increments). Mix in the egg and baking mix. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
Put the dough in a pie plate and spread it thin across the bottom and thick up the sides. You will spread out the sides later. Put three pieces of provlone in the bottom. Mix the ricotta, salt, and egg. Put that in next. Top with the sliced mozzarella. Now, gently pull and smush the dough on the sides so you can pull it over the top a little (like in my photos).
Bake for 20-30 minutes until golden brown. Cool for 5 minutes and then slice and serve.
This is also excellent cold. I ate leftovers for breakfast the next two mornings and brought the last two pieces on a road trip for lunch in the car.