Wednesday, February 1, 2012
Cheesy Pizza Dip - from Ellie Krieger
Cheesy Pizza Dip
adapted from Ellie Krieger
Ellie calls for this to be made and served in a skillet. She baked at 450 degrees. I made it in a 10 inch casserole dish and baked it at 400 degrees F. for about 10 minutes, just until the cheese melted. I also added a couple of tablespoons of diced green pepper, but I don't think I'll do that again.
For the sauce:
1 - 28 ounce can of crushed tomatoes
1 -2 tablespoons olive oil
2 large cloves garlic, minced
1 small onion, diced
pinch of crushed red pepper
1/2 teaspoon dried oregano
2 tablespoons of fresh basil, minced
1/4 teaspoon salt
pepper to taste
about 3/4 cup freshly shredded mozzarella cheese
3 tablespoons freshly grated Parmesan cheese
1/2 cup ricotta cheese ricotta
In a saucepan, over medium high heat, saute the onion in 1 tablespoon of olive oil until the onion is softened, 4-5 minutes. Add more oil if needed and add the minced garlic to the pan. Saute until fragrant, about 30 seconds. Pour the crushed tomatoes, red pepper flakes, and oregano to the pan and simmer for 15 - 20 minutes. Stir in the fresh basil. Sauce will be thick and chunky. There will be about 3 cups of sauce.
Pour the sauce in a baking dish. Top with the mozzarella, and Parmesan. Divide the ricotta onto 4 dollops. Bake at 450 degrees F. until the mozzarella cheese melts, 5-8 minutes.
NOTE: I baked it at 400 degrees F. as I wasn't sure if my pan could handle the higher heat. Enjoy this yummy treat! Can be baked in a pie plate also.
Need some other dip ideas for the Super Bowl this weekend? How about my Black Bean, Corn and Tomato Salsa, One Minute Tomato Salsa, Guacamole or these other dips.