PIZZA DIP THREE WAYS

Pizza Dip Three Ways image

Provided by Food Network Kitchen

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 18

One 24-ounce package frozen breaded mozzarella sticks
1 tablespoon extra-virgin olive oil
1 cup chopped pepperoni (about 8 ounces)
2 small cloves garlic, finely chopped
One 28-ounce can tomato puree
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt
1/4 cup marinated artichoke quarters, finely chopped
2 tablespoons chopped capers plus 2 teaspoons brine
2 tablespoons grated Parmesan
1/2 cup pitted black olives, finely chopped
1/4 cup marinated mushrooms, finely chopped
Dried oregano, for sprinkling
Crushed red pepper flakes, for sprinkling
1/4 cup drained sun-dried tomatoes in oil, finely chopped
1/4 cup fresh basil leaves, finely chopped
2 tablespoons fresh ricotta

Steps:

For the mozzarella sticks and dip base: Cook the mozzarella sticks according to the package instructions.
Meanwhile, make the dip base: Heat the oil in a large skillet over medium heat. Add the pepperoni and cook, stirring, until just crisped on the edges, 1 to 2 minutes. Remove half the pepperoni with a slotted spoon to a plate and reserve. Add the garlic and cook until sizzling, about 30 seconds. Add the tomato puree, oregano, red pepper flakes, 1/2 teaspoon salt and 1/2 cup water. Bring to a brisk simmer over medium heat and cook until thickened, about 10 minutes.
For the mix-ins: Divide the dip base among 3 serving bowls (about 1 cup per bowl). Stir the artichokes, capers and brine and 1 tablespoon of the Parmesan into the first bowl and sprinkle with the remaining 1 tablespoon Parmesan. Stir the olives and mushrooms into the second bowl and sprinkle with the oregano and red pepper flakes. Stir the sundried tomatoes, reserved pepperoni and most of the basil into the third bowl. Top with the ricotta and remaining basil
Arrange the mozzarella sticks on a platter and serve with the dips.

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