Transform Your Pizza Into An Epic Dip Bowl Recipes

PIZZA DIP THREE WAYS

Steps:

• Preheat the oven to 375 degrees F.
• Dust a work surface with flour to keep the dough from sticking. Divide each dough ball into 12 equal-size pieces. Roll each piece into an 8-inch rope and twist into a knot. Arrange the knots around the edge of a 13-by-18-inch sheet pan, leaving 1/4 inch between each. Use the remaining knots to form 2 lines to divide the pan into 3 sections widthwise. Cover the pan with a clean kitchen towel and let the dough rise, about 15 minutes.
• Meanwhile, make the garlic oil. Combine the butter, olive oil, parsley, garlic powder, fresh garlic and 2 teaspoons salt in a medium bowl. Stir to combine.
• Brush the knots with about 1/4 cup of the garlic oil and sprinkle with 2 tablespoons Parmesan. Bake until just starting to brown, about 20 minutes. (The knots won't be fully baked.) Reduce the oven temperature to 350 degrees F.
• Meanwhile, combine the cream cheese, ricotta, heavy cream, red pepper flakes, 1 cup mozzarella, the remaining 1/2 cup Parmesan and 6 tablespoons of the garlic oil in a large bowl. Beat with an electric mixer until fluffy and combined, about 3 minutes.
• Make the dips in the pan of half-baked knots. Divide the marinara sauce evenly between the far left and far right sections. Sprinkle half of the pepperoni over the right-hand section. Sprinkle half of the peppers and onions over the left-hand section. Then dollop and spread two-thirds of the ricotta mixture in the center section. Divide the remaining ricotta mixture between the right and left sections, dolloping it over the sauce and gently spreading with the back of a spoon or small offset spatula. Divide the remaining cup mozzarella between the far right and far left sections, sprinkling it on. Top the far right section with the remaining pepperoni and the far left section with the remaining peppers, onions and olives. Bake until the knots are golden and the dips are bubbling and lightly browned, 20 to 25 more minutes.
• Brush the knots with the remaining garlic oil and sprinkle the fresh basil over the center section.

TRANSFORM YOUR PIZZA INTO AN EPIC DIP BOWL

Steps:

• To make pizza: Let pizza dough rest for 30 minutes before starting. Preheat oven to 425ºF. Line a baking sheet with foil.
• Shape pizza dough into a large circle. Place ramekin in the center of the baking sheet and lay the dough on top of the ramekin, molding the center of the dough into the ramekin. Pierce the dough with a fork a few times to let air pockets escape while cooking. Brush dough evenly with olive oil.
• In a sauce pot, mix together tomato paste, wing sauce, and 1/2 cup blue cheese until combined. Heat through and add basil. Remove from heat and spread generously on the pizza dough, working up the sides of the ramekin, but not in the center of the dough. Top dough with cheese, chicken, red onions, and 1/4 cup blue cheese.
• Bake for 15 to 20 minutes, or until the dough is golden brown.
• To make buffalo chicken dip: While the pizza is cooking, in a medium-size sauce pot, heat together cream cheese, wing sauce, ranch dressing, shredded chicken, and cheddar cheese until smooth and warm.
• When the pizza is done cooking, remove from the oven and fill the pocket in the middle with buffalo chicken dip. Garnish with carrots, celery, and a drizzle of ranch dressing. Garnish the dip with a few sprigs of basil, then slice and serve.

PIZZA DIP THREE WAYS

Steps:

• For the mozzarella sticks and dip base: Cook the mozzarella sticks according to the package instructions.
• Meanwhile, make the dip base: Heat the oil in a large skillet over medium heat. Add the pepperoni and cook, stirring, until just crisped on the edges, 1 to 2 minutes. Remove half the pepperoni with a slotted spoon to a plate and reserve. Add the garlic and cook until sizzling, about 30 seconds. Add the tomato puree, oregano, red pepper flakes, 1/2 teaspoon salt and 1/2 cup water. Bring to a brisk simmer over medium heat and cook until thickened, about 10 minutes.
• For the mix-ins: Divide the dip base among 3 serving bowls (about 1 cup per bowl). Stir the artichokes, capers and brine and 1 tablespoon of the Parmesan into the first bowl and sprinkle with the remaining 1 tablespoon Parmesan. Stir the olives and mushrooms into the second bowl and sprinkle with the oregano and red pepper flakes. Stir the sundried tomatoes, reserved pepperoni and most of the basil into the third bowl. Top with the ricotta and remaining basil
• Arrange the mozzarella sticks on a platter and serve with the dips.

HOT PIZZA DIP

Steps:

• In a bowl, beat cream cheese and Italian seasoning. Spread in an ungreased 9-in. microwave-safe pie plate. , Combine mozzarella and Parmesan cheeses; sprinkle half over the cream cheese. Top with the pizza sauce, remaining cheese mixture, green pepper and onion. , Microwave, uncovered, on high for 2-3 minutes or until cheese is almost melted, rotating a half-turn several times. Let stand for 1-2 minutes. Serve with breadsticks or tortilla chips.