1 28 oz can fire roasted tomatoes (crushed or diced works)
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
Dash of red pepper flakes
Salt and pepper, to taste
For the Bottom Layer-
8 oz cream cheese, softened
1 cup ricotta cheese
1/3 cup parmesan cheese, grated
1 egg
1 clove garlic, minced
Salt and pepper, to taste
Instructions
For the Top-
1 cup buffalo mozzarella cheese, chunked
1/3 cup parmesan cheese, grated
Mini pepperoni (or mushrooms, peppers, olives, sausage, onions, etc) to top
For the Sauce-
Pour the contents of the tomato can into a blender or food processor and blend until the tomatoes are broken up, but it should not be entirely smooth.
In a large, high-walled pan over medium heat, add the oil.
Once hot, add the onion and saute until translucent. Then, add the garlic and red pepper flakes and cook for about a minute more, or until the garlic just begins to brown.
Pour in the blended roasted tomatoes and reduce to a simmer for 30 minutes, or until the sauce has thickened up. Then, add the seasonings and simmer for 20 more minutes. Taste and adjust seasonings to your liking.
For the Bottom Layer-
Preheat the oven to 350 degrees F
Mix all of the ingredients in a large bowl, and then spread evenly into a 12-inch cast iron skillet or a baking dish.
Putting it Together-
Pour the sauce evenly on top of the bottom layer, and then top with the buffalo mozzarella. Bake for 20 minutes, and then remove from the oven. Sprinkle the remaining Parmesan cheese on top and add your toppings. Bake for another 15 minutes, or until all of the cheese is melted and golden. Serve immediately with french bread, thick breadsticks, pita, or bagel crisps. Keep the dip warm as long as possible, as the cheese thickens as it cools and you may need to spoon the dip at that point (but it still tastes great).
Originally Submitted
9/5/2013
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