Best Pepperoni Mushroom Pizza Dip Recipes

HOT MUSHROOM AND PEPPERONI PIZZA DIP

Steps:

• Preheat oven to 180C/350F.
• Heat a non stick fry pan over high heat.
• Add the diced pepperoni and fry for 1 minute until it starts to brown.
• Then add the onions and sauté for 1 minute. Then add the mushrooms and cook for 30 seconds.
• Remove onion mixture from the fry pan and place onto a plate with a paper towel (to drain the excess fat).
• Combine the Base ingredients in a bowl and mix until smooth and combined.
• Spread the Base in a 20 cm / 8 inch base with a 24 cm / 9 inch rim pie dish.
• Spread the pizza sauce over the Base, then sprinkle with the onion mixture.
• Sprinkle over the tasty cheese, then the mozzarella cheese.
• Place sliced pepperoni over the cheese.
• Bake in the oven for 15 to 20 minutes, until golden brown and bubbling. Check it at 15 minutes.
• Serve immediately with Garlic Toast.

EASY PEPPERONI PIZZA DIP

Steps:

• In a 3-qt. slow cooker, combine the cheeses, mayonnaise, mushrooms, olives, pepperoni and onion., Cover and cook on low, stirring every 30 minutes, until heated through and cheese is melted, 1-1/2 to 2 hours. Do not overheat. Serve with crackers.

PEPPERONI PIZZA DIP

Steps:

• In a large bowl, combine the first five ingredients. Spread into an ungreased 9-in. pie plate or serving plate. Cover with pizza sauce; top with green pepper, pepperoni and onions., Bake at 350° for 10 minutes. Sprinkle with cheese Bake 5-8 minutes longer or until cheese is melted. Serve with bread rounds or breadsticks.

PEPPERONI DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix the pepperoni, cream of mushroom soup and cream cheese.
• Bake uncovered 15 minutes, or until bubbly and lightly browned.

PEPPERONI PIZZA DIP

Steps:

• Preheat the oven to 350 degrees F.
• For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
• For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
• For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
• To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.

BEEF AND PEPPERONI PIZZA

Steps:

• Heat oven to 450°F. Place pizza crust on rack in oven while oven preheats; heat 5 minutes.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef and mushrooms; cook 5 minutes, stirring occasionally, or until beef is thoroughly cooked. Drain.
• Remove crust from oven; place on ungreased cookie sheet. Spray crust with cooking spray; spread marinara sauce over crust, leaving 1-inch border. Top with beef mixture, pepperoni and cheese. Sprinkle with pepper flakes.
• Remove crust from oven; place on ungreased cookie sheet. Spray crust with cooking spray; spread marinara sauce over crust, leaving 1-inch border. Top with beef mixture, pepperoni and cheese. Sprinkle with pepper flakes.
• Bake 7 to 10 minutes or until crust is golden and cheese is melted. Cut into 8 slices. Serve immediately.