Pizza dip with pepperoni

Ingredients:

Sauce

• 1 can (800 g) of pureed tomatoes
• 1 tbsp. l. olive oil
• 1/4 cup finely chopped onion
• 1 tbsp. minced garlic
• 1/4 tsp red chili flakes
• 1 tablespoon chopped fresh basil leaves, plus sprigs for garnish
• 1 teaspoon dried marjoram
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/2 tsp ground black pepper

Bottom layer of dipping sauce

• 225 g softened cream cheese
• 2/3 tbsp. ricotta cheese
• 1/3 tbsp. grated parmesan
• 1 lightly beaten egg
• 1/2 tsp minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/2 tsp ground black pepper
• 1/2 tsp red chili flakes

Pizza dip filling

• 1 cup thinly sliced ​​pepperoni
• 1/2 cup quartered or thinly sliced ​​cremini mushrooms
• 1 tbsp olive oil, plus a little more
• 1/2 cup red bell pepper, diced into 0.5 cm (1/4 in) cubes
• 1 tbsp chopped shallots
• 1 cup finely diced mozzarella cheese
• 1/4 tbsp. grated parmesan
• Dipping Appetizer Options: Fried Pizza Dough Strips, Fried pita chips or crackers

Preparation:

1. For the sauce: Heat oil in a 30cm frying pan over medium heat. Add the onion and fry until translucent.
   
   Add the garlic and red chili flakes, cook for one minute, then add the canned tomatoes. Reduce the heat and simmer for 25 minutes, stirring occasionally.
   
   When the mixture thickens, add basil, marjoram, oregano, salt, and pepper. Simmer for another 15 minutes, removing the spices if necessary. Remove the pan from the heat.
2. For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic, oregano, red chili flakes, salt, and pepper. Spread the mixture in an even layer in the bottom of a 2-quart ovenproof casserole dish (or a 9-inch pie dish).
3. For the filling: Heat a little olive oil in a small skillet over medium heat, add the pepperoni, and cook until crispy, 4-5 minutes. Drain on a paper towel-lined plate.
   
   Add the remaining olive oil and red bell pepper. Sauté over medium-high heat until the pepper begins to soften. Add the shallots, cook for 2 minutes, then add the mushrooms. Sauté for 7-10 minutes and remove from heat.
4. For assembly: Preheat oven to 180°C. Spread the sauce over the bottom layer, sprinkle with the pepper and mushroom mixture, then top with the pepperoni.
   
   Spread the mozzarella evenly on top and bake for 20 minutes. Remove from the oven and sprinkle with Parmesan cheese. Garnish with basil sprigs and serve hot with toasted pita strips, pita bread, or crackers.