Preheat the oven to 350°F. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft and fragrant about 5 minutes. Be careful not to brown the garlic.
Add the tomato sauce, oregano, red pepper flakes, and basil, and bring to a boil. Reduce to a simmer and cook until the flavors have blended 10-15 minutes.
Transfer the sauce to a baking dish. Scoop the ricotta in large chunks into the sauce. Mound the mozzarella on top and sprinkle the pepperoni over the top.
Place in the oven and bake for 20-25 minutes until it's hot, bubbling, and the cheese is melted. Garnish with the basil leaves and serve immediately with the crostini.
Originally Submitted
8/15/2013
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