Pizza Dip
- SERVES: 8–10
- PREP: 10 minutes
- TOTAL TIME: 25 minutes
Better than delivery any day.
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
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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required
