This skillet pizza dip takes all of the tasty pizza elements – melty cheese, tasty sauce, and toasty crust – and turns them into an easy-to-make appetizer dip.
Since this dip is made and served right in the cast iron pan, it stays warm well (thanks, cast iron!) and makes clean-up easier (yay for one less dish to wash).
Skillet Pizza Dip
- 1 tablespoon + 1 teaspoon olive oil (, divided)
- 1 pound pizza dough
- 3 cloves garlic (, minced)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 3/4 cup ricotta (part-skim or whole milk ok)
- 1/4 cup shredded parmesan cheese (divided)
- 3/4 cup pizza sauce
- 1 cup shredded mozzarella
- 1/4 cup mini pepperoni
- Preheat oven to 400 F.
- Grease a 10-inch cast iron skillet with 1 teaspoon olive oil.
- In a small bowl, stir together remaining tablespoon olive oil, garlic, Italian seasoning, and garlic powder. Set aside.
- Divide pizza dough into 30 pieces. Each piece will be small.
- Shape each piece into a ball, and lightly coat with olive oil mixture.
- Place 18 dough balls around the outside edge of the prepared skillet.
- Top with remaining 12 dough balls, staggering dough at the seams.
- Bake for 15-20 minutes, or until dough is just beginning to lightly brown.
- While dough is baking, stir ricotta and 2 tablespoons parmesan together in a small bowl.
- Spread ricotta mixture in the opening in the middle of the skillet.
- Top with pizza sauce and then pepperoni.
- Sprinkle mozzarella and remaining 2 tablespoons parmesan over the top. It's ok if some of the cheese ends up on the garlic bread pieces.
- Return to the oven, and continue baking for an additional 10-15 minutes, or until cheese has melted.
- Let cool 10 minutes. Serve warm from the skillet.