Pepperoni Pizza Dip
INGREDIENTS
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1 tablespoon olive oil
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1/4 cup finely chopped onion
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1 tablespoon minced garlic
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1/4 teaspoon red chile flakes
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1 (28-ounce) can crushed tomatoes (recommended: fire roasted Muir Glen)
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1 tablespoon julienned fresh basil leaves, plus sprig for garnish
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1 teaspoon dried marjoram
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1 teaspoon dried oregano
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1/2 teaspoon sea salt
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1/2 teaspoon freshly ground black pepper
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8 ounces cream cheese, softened
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2/3 cup ricotta cheese
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1/3 cup grated Parmesan
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1 egg, slightly beaten
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1/2 teaspoon minced garlic
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1 teaspoon dried oregano
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1/2 teaspoon sea salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon red chile flakes
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1 tablespoon olive oil, plus more for drizzling
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1 cup thinly sliced pepperoni
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1/2 cup diced (1/4-inch) red bell pepper
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1 tablespoon minced shallot
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1/2 cup quartered and thinly sliced crimini mushrooms
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1 cup small-dice buffalo mozzarella cheese
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1/4 cup grated Parmesan
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Serving suggestions: Toasted pizza dough strips, toasted pita strips, or crackers
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