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Cast-Iron Pizza Dip

If my previous blog posts have not been hint enough, my family and I love appetizers.  So, I am always on the lookout for new appetizer recipes to try. My mother-in-law recently came across a pizza dip appetizer, and I was intrigued, as the only thing my family may like better than appetizers is pizza! This recipe, which comes from Cook’s Country, was delicious, and everyone had fun milling around and tearing off pieces of dough to dip.  I’m sure the appetizer, pizza-loving people in your lives will love it too.

Ingredients

6 ounces thinly sliced pepperoni, quartered
2 tablespoon extra-virgin olive oil
garlic cloves, minced
pounds pizza dough*
16 ounces
cream cheese, cut into 8 pieces and softened
1 1/2 cup pizza sauce
8 ounces mozzarella cheese, shredded (2 cups)
2 tablespoons
chopped fresh basil

*For this recipe, I replaced 3/4 cup flour in the dough recipe with 3/4 yellow corn meal. It gave the dough more of a Chicago-style deep dish pizza dough texture and flavor.  I highly recommend making this alteration.

Special Equipment

12-inch cast iron skillet

Digital scale

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Cook pepperoni in 10-inch cast-iron skillet over medium heat until crisp, 5 to 7 minutes.

Using slotted spoon, transfer pepperoni to paper towel–lined plate. Set aside. Off heat, add oil and garlic to fat left in skillet and let sit until fragrant, about 1 minute.  Transfer to medium bowl.

Place dough on lightly floured counter, pat into an 8-inch square, and cut into 32 pieces (1/2 ounce each). Working with 1 piece of dough at a time, roll into tight ball and then coat with garlic oil. Evenly space 18 balls around edge of skillet, keeping center of skillet clear. Place remaining 14 balls on top, staggering them between seams of balls underneath.

Cover loosely with greased plastic wrap and let sit until slightly puffed, about 20 minutes. After 20 minutes, remove plastic. Transfer skillet to oven and bake until balls are just beginning to brown, about 30 minutes, rotating skillet halfway through baking.

Meanwhile, whisk cream cheese and pizza sauce together in large bowl until thoroughly combined and smooth. Stir in mozzarella and three-quarters of crisped pepperoni.

Spoon cheese mixture into center of skillet.

Return to oven and bake until dip is heated through and rolls are golden brown, about 15 minutes. Sprinkle with basil and remaining crisped pepperoni. Serve.

Cast-Iron Pizza Dip
Author: 
 
If my previous blog posts have not been hint enough, my family and I love appetizers. So, I am always on the lookout for new appetizer recipes to try. My mother-in-law recently came across a pizza dip appetizer, and I was intrigued, as the only thing my family may like better than appetizers is pizza! This recipe, which comes from Cook's Country, was delicious, and everyone had fun milling around and tearing off pieces of dough to dip. I'm sure the appetizer, pizza-loving people in your lives will love it too.
Ingredients
  • 6 ounces thinly sliced pepperoni, quartered
  • 2 tablespoon extra-virgin olive oil
  • 6 garlic cloves, minced
  • 2 pounds pizza dough*
  • 16 ounces cream cheese, cut into 8 pieces and softened
  • 1½ cup pizza sauce
  • 8 ounces mozzarella cheese, shredded (2 cups)
  • 2 tablespoons chopped fresh basil
  • *For this recipe, I replaced ¾ cup flour in the dough recipe with ¾ yellow corn meal. It gave the dough more of a Chicago-style deep dish pizza dough texture and flavor. I highly recommend making this alteration.
  • Special Equipment
  • 12-inch cast iron skillet
  • Digital scale
Instructions
  1. Adjust oven rack to middle position and heat oven to 400 degrees. Cook pepperoni in 10-inch cast-iron skillet over medium heat until crisp, 5 to 7 minutes.
  2. Using slotted spoon, transfer pepperoni to paper towel–lined plate. Set aside. Off heat, add oil and garlic to fat left in skillet and let sit until fragrant, about 1 minute. Transfer to medium bowl.
  3. Place dough on lightly floured counter, pat into an 8-inch square, and cut into 32 pieces (1/2 ounce each). Working with 1 piece of dough at a time, roll into tight ball and then coat with garlic oil. Evenly space 18 balls around edge of skillet, keeping center of skillet clear. Place remaining 14 balls on top, staggering them between seams of balls underneath.
  4. Cover loosely with greased plastic wrap and let sit until slightly puffed, about 20 minutes. After 20 minutes, remove plastic. Transfer skillet to oven and bake until balls are just beginning to brown, about 30 minutes, rotating skillet halfway through baking.
  5. Meanwhile, whisk cream cheese and pizza sauce together in large bowl until thoroughly combined and smooth. Stir in mozzarella and three-quarters of crisped pepperoni.
  6. Spoon cheese mixture into center of skillet.
  7. Return to oven and bake until dip is heated through and rolls are golden brown, about 15 minutes. Sprinkle with basil and remaining crisped pepperoni. Serve.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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