Hot Mushroom and Pepperoni Pizza Dip

Method16 steps · about 35 min

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Have the pepperoni, onion and mushrooms diced and the cheeses grated before heating the skillet.

2. 2

   Step 2: Spread all the French bread slices on two baking trays, or one large tray, in a single layer.

   Uses 2 French bread sticks, cut into slices

3. 3

   Step 3: Bake at 180°C / 350°F for 5–8 minutes, checking from 5 minutes, until crisp and lightly browned.

   Toast bread; check at 5 min · 5 minUses All the bread slices

4. 4

   Step 4: Remove the bread from the oven and lightly rub every slice with the cut face of the halved garlic cloves (2). Set the garlic toast aside; discard the garlic skins and remaining rubbing cloves.

   Uses All the toasted bread · 2 garlic cloves, halved with skin on

5. 5

   Step 5: Heat a nonstick skillet over high heat.

6. 6

   Step 6: Add only the diced pepperoni (½ cup) and fry for 1 minute until it begins to brown. Keep the twelve topping slices separate.

   Brown diced pepperoni · 1 minUses ½ cup roughly diced pepperoni

7. 7

   Step 7: Add all the diced onion (⅓ cup) and sauté for 1 minute.

   Sauté onion · 1 minUses All the diced pepperoni and its pan fat · ⅓ cup diced onion

8. 8

   Step 8: Add all the diced mushrooms (½ cup) and cook for 30 seconds.

   Brief mushroom sauté · 1 minUses All the pan contents · ½ cup roughly diced mushrooms

9. 9

   Step 9: Lift the cooked pepperoni, onion and mushroom mixture onto a paper-towel-lined plate to drain excess fat. Discard the loose drained fat.

   Uses All the cooked solids lifted from the skillet

10. 10

    Step 10: Mix all the room-temperature cream cheese (250 g), Parmesan (⅓ cup) and sour cream (½ cup) in a bowl until smooth.

    Uses 250 g cream cheese, at room temperature · ⅓ cup Parmesan · ½ cup sour cream

11. 11

    Step 11: Spread the base in a pie dish approximately 20 cm across its base and 24 cm across its rim.

    Uses All the mixed base

12. 12

    Step 12: Spread the ready pizza sauce (1 cup) over the cream-cheese base, then distribute the drained cooked pepperoni and vegetables over it.

    Uses All the base in the dish · 1 cup ready-made or separately prepared pizza sauce · All the drained cooked topping

13. 13

    Step 13: Sprinkle all the tasty cheese (½ cup) over the dip, followed by all the mozzarella (1 cup).

    Uses All the layered dip · ½ cup grated tasty cheese, or another flavourful melting cheese · 1 cup grated mozzarella

14. 14

    Step 14: Arrange all twelve reserved pepperoni slices on top of the cheese.

    Uses All the dip in the dish · 12 pepperoni slices for topping

15. 15

    Step 15: Bake at 180°C / 350°F for 15–20 minutes, checking from 15 minutes, until golden and bubbling. Shortly before the dip is ready, put the prepared garlic toast back in the oven just until warm; watch it to prevent burning.

    Bake dip; check at 15 min · 15 minUses All the assembled dip · All prepared toast for brief rewarming alongside the dip

16. 16

    Step 16: Serve the bubbling dip immediately with the rewarmed garlic toast, dividing between eight to twelve starter portions.

    Uses All the finished dip, separate from the rewarmed toast · All the rewarmed toast, separate from the dip