Divide the challah dough into 8 pieces around 2.5 oz each. Roll into smooth balls.
Mix cheeses together in a bowl.
Spray a cast iron pan or other round 8- or 9-inch cake pan. Grease lightly with cooking spray.
Place challah dough balls evenly around the perimeter of the pan. Brush with egg wash and top with Italian seasoning and sea salt if desired.
Allow to rise another 20-30 minutes.
Spread half of the cheese mixture in the middle of the pan. Top with tomato sauce. Spread remaining cheese mixture on top. Sprinkle with additional Parmesan cheese if desired.
Bake at 350 F. for 22-25 minutes, or until the challah is golden brown, and the pizza dip is oozing.
Allow to cool slightly before dipping.
