4 Layer Pizza Dip Recipes

LAYERED PIZZA DIP

Steps:

• Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed.
• Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted.
• Serve warm with bagel crisps, bagel chips or crackers.

EASY PIZZA DIP

Steps:

• Preheat oven to 375F. Spray a 9-inch pie dish (I used a glass Pyrex) with cooking spray.
• Using a spatula or butter knife, evenly spread the cream cheese over the base of pie dish. It'll slide around a bit and it doesn't have to be perfect, but it's so much easier if your cream cheese is very well-softened.
• Evenly sprinkle 3/4 cup mozzarella over cream cheese.
• Evenly sprinkle 1/2 cup parmesan.
• Evenly add the pizza sauce to cover cheese and if necessary, gently spread it with a spatula or knife to evenly disperse.
• Evenly sprinkle 3/4 cup mozzarella over sauce.
• Evenly sprinkle 1/2 cup parmesan.
• Evenly top with pepperoni slices.
• Bake for about 20 to 25 minutes (I baked 23 minutes), or until cheese has melted and dip is done to your liking. Allow dip to cool momentarily before serving.

LAZY 4-LAYER PIZZA DIP RECIPE - (4.8/5)

Steps:

• Preheat oven to 350°. Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately). Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly. Piadina (Italian Flat Bread) 2 teaspoons instant yeast 3 1/2 cups all-purpose flour 2 teaspoons fine sea salt 1 tablespoon extra virgin olive oil 1/2 teaspoon baking soda 1 1/4 cup water In the bowl of a stand mixer with paddle attachment, stir together the flour, yeast and salt. In a small bowl, whisk together the water and baking soda, then add the olive oil. With the mixer on low, add the liquid to the flour mixture and stir to combine to make a firm moist dough. Switch to the dough hook on your mixer, or on a lightly floured surface knead the dough until smooth, shiny and elastic (about 10 minutes by hand, or 5 minutes by dough hook on medium-low speed). Put the dough in a clean bowl and cover with a dish towel to let rise until doubled in size, about 1 hour. Punch down or flatten the dough in the bowl and let it rest for 10 minutes. While the dough is resting, start a cast iron skillet or griddle heating over medium-low heat for about 10 minutes until very hot, let it heat up slowly to avoid hot spots that will burn your flat bread. Place the dough on a lightly floured work surface and divide it into 10 equal pieces. Roll each piece until about 5-6 inches across and roughly 1/2 inch thick. If the dough is still too stiff to roll, or pulls back, let it rest a couple of minutes before rolling. Place one of the dough rounds in the hot pan and prick the dough in several places with a fork to prevent air bubbles. Cook the dough until golden brown on both sides, flipping several times while cooking. It will take about 4-5 minutes per round. Repeat with the remaining pieces until they are all cooked. You can keep the cooked rounds in a clean towel on a plate in a 200 degree oven to keep warm, stacking them on top of each other. This will help them stay soft as well. Serve warm or at room temperature. Makes 10 round flat breads.

PIZZA DIP, FOUR LAYER RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees In a blender combine tomatoes, garlic, onion, Italian seasoning, salt and pepper. Blend until pureed; set pizza sauce aside. In a medium bowl combine cream cheese, sour cream and 2 ounces of shredded cheese; mix until well combined. Spread cream cheese mixture in an even layer over baking dish. Pour blended pizza sauce [tomato mixture) over cream cheese mixture and evenly distribute with spatula. Sprinkle remaining shredded cheese over pizza sauce. Top pizza dip with bacon and pepperoni and/or Italian sausage. Bake for 20-25 minutes or until cheese is browned and bubbly,

LOADED PIZZA DIP

Steps:

• Preheat the oven to 375 degrees F.
• In a food processor, combine 1/2 cup of the mozzarella, 1/2 cup of the Parmesan, and the ricotta, sour cream and cream cheese. Blend until smooth, with no lumps of cream cheese. Spread the mixture into an even layer in the bottom of a 9-by-9-inch baking dish.
• Mix together the fire-roasted tomatoes, tomato paste, garlic powder, Italian seasoning and red pepper flakes in a small bowl. Season with salt and pepper. Carefully spread the mixture over the cheese layer so that it evenly coats the cheese and you don't see any white. Top with the onions, bell peppers and sliced olives. Sprinkle the veggies with the remaining mozzarella and Parmesan.
• Bake for 25 minutes; then turn the oven to 450 degrees F and bake until brown and crusty around the edges, another 5 minutes. Cool slightly. Serve with crusty bread.