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Imagine if you took a piping-hot pepperoni pizza and slid it off its crust into a skillet, kept it warm and gooey, then served it with crunchy garlicky bread toasts. That’s basically what this pizza dip is, and it’s epic.
1 (10-inch) French baguette, cut on the diagonal into ¼-inch slices
¼ cup olive oil
2 teaspoons garlic powder
1 (24-ounce) jar of your favorite pizza sauce
16 ounces (2 cups) shredded mozzarella (or whatever cheese you have on hand)
4 ounces thinly sliced pepperoni, cut into thin strips
2 teaspoons Italian seasoning
Fresh shredded basil, for garnish
Pizza on crackers is an idea whose time has come.
When a really hot skillet becomes a pizza oven.
A gourdgeous pizza to add to your weeknight rotation.
