Three pizza-flavored dipping sauces

Votes: 6

Time: 1 hour 45 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 773, total fat 45 G., saturated fats 20 G., proteins 26 G., carbohydrates 66 G., fiber 4 G., cholesterol 101 mg, sodium 1548 mg, sugar 5 G.

A perfect appetizer for a house party. Three types of pizza-flavored dipping sauce are made on one baking sheet, ensuring every guest will be satisfied. The dips are baked inside the pizza crust. Use the suggested toppings or experiment with your own personal tastes. Serve the dips directly on the baking sheet, tear off a piece of the crust, dip into the rich sauce, and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Premium flour for working with dough
3 balls of pizza dough, 450g each.
6 tablespoons unsalted butter, melted
6 tbsp. l. olive oil
1/4 cup chopped fresh parsley
1 teaspoon garlic powder
6 cloves garlic, crushed
0.5 cup + 2 tablespoons grated Parmesan
220 g of cream cheese
1 cup whole milk ricotta
0.5 cups heavy cream
1 teaspoon crushed red pepper flakes
1 package (220 g.) grated mozzarella
2 tbsp. store-bought marinara sauce
1 tbsp. mini pepperoni
Half a green bell pepper, cut into strips
Half a red bell pepper, cut into strips
1/4 cup thinly sliced black olives
4 fresh basil leaves, thinly sliced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 190°C.
Dust your work surface with flour to prevent the dough from sticking. Divide each ball of dough into 12 equal-sized pieces. Form each piece into a 20 cm long rope and tie into a knot. Place the knots along the edges of a 32 x 45 cm baking sheet, 0.5 cm apart. Using the remaining knots, create two lines to divide the baking sheet into three sections. Cover the baking sheet with a clean kitchen towel and let the dough rise for about 15 minutes.

Meanwhile, make the garlic butter. In a medium bowl, combine the butter, olive oil, parsley, garlic powder, fresh garlic, and 2 teaspoons of salt.
Brush the knots with about 1/4 cup garlic oil and sprinkle with 2 tablespoons Parmesan. Bake until golden brown, about 20 minutes. The dough won't be fully baked at this point. Reduce the oven temperature to 350°F (175°C).
Meanwhile, in a large bowl, combine the cream cheese, ricotta, heavy cream, red pepper flakes, 1 cup mozzarella, the remaining 1/2 cup Parmesan, and 6 tablespoons garlic oil. Beat with an electric mixer until smooth and fluffy, about 3 minutes.
Fill the spaces between the buns with sauces. Divide the marinara sauce equally between the far left and far right sections. Sprinkle half the pepperoni on the right section. Sprinkle half the peppers and onions on the left section. Then spoon and spread two-thirds of the cheese sauce over the center section.
Divide the remaining cheese sauce between the right and left halves, spooning it on top and gently spreading it with the back of a spoon. Sprinkle the remaining mozzarella over the far right and far left sections. Place the remaining pepperoni slices on top of the mozzarella on the far right section, and the remaining peppers, onions, and olives on the far left section.
Bake until the nodules are golden and the sauces are bubbling, another 20-25 minutes. Brush the buns with the remaining garlic butter and sprinkle fresh basil on the center.

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