Pepperoni Pizza Dip
Need an epic Super Bowl snack? Whip up a batch of gooey, decadent Baked Pepperoni Pizza Dip from Cook It in Cast Iron. The cookbook is filled with great tips and recipes from the experts at America's Test Kitchen to use the iconic cookware, including this crowd-pleasing treat, served straight from the skillet for easy cleanup. No matter which team triumphs in this weekend's big game, you'll score a tasty touchdown.
Related: 90 Best Super Bowl Dip Recipes
Baked Pepperoni Pizza Dip Recipe
3 oz thinly sliced pepperoni, qtered
1 Tbsp extra-virgin olive oil
3 garlic cloves minced
1 lb pizza dough
8 oz cream cheese, cut into 8 pieces and softened
¾ cup pizza sauce
1 cup (4 oz) shredded mozzarella
2 Tbsp chopped fresh basil
Position rack in middle of oven. Preheat oven to 400°F.
Cook pepperoni in a 10-inch cast-iron skillet over medium heat 5-7 minutes or until crisp. Using a slotted spoon, transfer pepperoni to a paper-towel-lined plate, leaving fat in pan. Remove pan from heat. Add oil and garlic; let stand 1 minute or until fragrant. Transfer to a medium bowl.
Place dough on a lightly floured work surface. Pat into an 8-inch square; cut into 32 (½-oz) pieces. Working with 1 piece at a time, roll each piece into a tight ball; coat in garlic oil. Evenly space 18 balls around the edge of skillet, leaving center clear. Place remaining balls on top, staggering them between seams of balls underneath. Cover loosely with greased plastic wrap; let stand 20 minutes or until dough is slightly puffed.
Remove plastic. Transfer pan to oven; bake 20 minutes or until dough is just beginning to brown. In a large bowl, whisk cream cheese and pizza sauce until well combined and smooth. Stir in mozzarella and three-quarters of pepperoni. Scrape cheese mixture into center of pan. Bake 10 minutes or until dip is heated through and dough is golden brown. Sprinkle with basil and remaining pepperoni.