- 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.
(10-inch) French baguette, cut on the diagonal into ¼-inch slices
cup olive oil
teaspoons garlic powder
(24-ounce) jar of your favorite pizza sauce
ounces (2 cups) shredded mozzarella (or whatever cheese you have on hand)
ounces thinly sliced pepperoni, cut into thin strips
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