PEPPERONI PIZZA DIP
Provided by Guy Fieri
Time 1h50m
Yield 8 to 10 appetizer servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 350 degrees F.
- For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
- For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
- For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
- To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.
OOEY GOOEY PIZZA DIP
Adapted from a recipe I found online at A Farmgirl's Dabbles Blog site. Her recipe called for turkey pepperoni because she felt regular pepperoni was too greasy but I used a really good quality dry pepperoni with excellent results. It is not recommend using low fat or fat free mayo for this recipe. This dip is always the first to go at parties and potlucks. If by any chance you have leftovers, try using the filling in quesadillas. Its excellent. Her Note: This recipe is highly versatile, so feel free to mix it up with your favorite pizza ingredients. I would suggest leaving the first 4 ingredients as the base to the dip. Then just have fun with the rest!
Provided by Chef Petunia
Categories < 60 Mins
Time 50m
Yield 6 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In a large bowl, combine all the ingredients, mixing well to incorporate. Spread into a baking dish - either a large rectangle up to a 9" x 13" size, or a large pie plate. Crack a bit more black pepper over the surface and bake for 25 to 30 minutes, or until the edges are bubbly and the top is golden brown. Serve with sturdy crackers, toasted pita triangles or sliced & toasted baguettes.
Nutrition Facts : Calories 674.7, Fat 54.4, SaturatedFat 21.4, Cholesterol 122.1, Sodium 1946.5, Carbohydrate 18.1, Fiber 2.9, Sugar 5.7, Protein 30
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