Imagine if you took a piping-hot delivery 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. Cast iron looks great and works well, but any pan will do.
- 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
Preheat oven to 400°F. Set two rack in the middle and lower thirds of the oven. Arrange the baguette slices in a single layer on a large rimmed baking sheet, drizzle with olive oil, sprinkle with garlic powder, and set aside.
Preheat a 10- or 12-inch cast-iron skillet over medium heat for 2 to 3 minutes until very hot. Layer the sauce, cheese, and pepperoni in the skillet then sprinkle with the Italian seasoning. Bake until the sauce is bubbling and the cheese is melted, 10 to 12 minutes.
During the last 5 minutes of baking, slide the bread into the oven and toast until golden. Garnish the dip with the basil and serve with the toast.