Ciao Bella Pizza Dip Recipes

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.

Steps:

• Preheat grill on high. Oil grill grates with olive oil.
• In a small saucepan heat olive oil and Italian seasoning until just bubbling. Remove from heat and set aside.
• Sprinkle a small amount of corn meal out and roll out pizza dough to desired thickness.
• Brush seasoned oil on dough.
• Place on prepared grill grates. Cook on high for 5-7 minutes or until golden and slightly charred. Flip dough over and cook an additional 3-5 minutes
• Flip dough back over and evenly sprinkle cheese. Then layer with tomatoes and basil. Sprinkle with salt and pepper. Close grill lid and allow cheese to melt for about 1 minute.
• Remove from grill, slice and serve.

Steps:

• Preheat oven to 350 degrees. Grease a 9" X 13" baking pan.
• In a large pot cover potatoes in cold water (can add an additional teaspoon of salt if desired) and allow to come to a boil. Cook until fork tender, about 20 minutes. Drain and place in a large bowl.
• Mash potatoes with a fork. Do not use an electric mixer. Mixture should have some texture to it.
• Add eggs, parsley, 1/2 cup of milk, cheese salt and pepper; mix well. Mixture should be creamy. If it seems dry add additional 1/4 cup milk.
• Press into pan with fork leaving marks on top for texture. Sprinkle with bread crumbs and drizzle with melted butter.
• Bake for 35-40 minutes or until golden brown. Allow to cool slightly and serve warm (or cold).

Steps:

• In a large bowl mix cream cheese, mayonnaise, 1 cup mozzarella cheese, pepperoni, tomatoes and olives. Spoon into a 6 cup baking dish. Sprinkle with remaining 1 cup mozzarella cheese.
• Bake at 350 degrees for 30 minutes, until lightly browned and bubbly.
• Allow to cool slightly. Serve with bread pieces.