Jeff Mauro’s White Hot Pizza Dip | The Kitchen | Food Network

Jeff gets his fill of melty cheese with a hot, gooey and garlicky dip for his pizza crust dunking sticks!
View #TheKitchen, Saturdays at 11a|10c + sign up for #discoveryplus to stream the entire library and so far more:.
Get the dish ▶
Sign Up For Food Network ▶

Talented food specialists collect in area to share dynamic discussion and tasty . From simple supper concepts to the current food trends, they cover all things fun in food!

Invite to Food Network, where finding out to cook is as simple as clicking play! Grab your apron and prepare to get cookin' with a few of the best chefs all over the world. We'll provide you a behind-the-scenes take a look at our best programs, take you inside our favorite dining establishment and be your resource in the cooking area to ensure every meal is a 10/10!

Level: Intermediate
Overall: 2 hr 5 minutes (consists of cooling time).
Active: 40 minutes.
Yield: 4 to 6 servings.


1 head garlic.
3 tablespoons extra-virgin olive oil.
All-purpose flour, for cleaning.
1 pound fresh pizza dough, at space temperature.
8 ounces mascarpone, at space temperature.
1/2 cup whole milk ricotta.
3/4 cup grated Parmesan.
8 ounces mozzarella, shredded off the block on big holes of a box grater.
Kosher salt.
3 tablespoons saltless butter, melted.
2 tablespoons chopped fresh parsley.
1 teaspoon garlic salt.
2 teaspoons crushed red pepper flakes.
2 to 3 medium to big fresh basil leaves.


Pre-heat the oven to 400 degrees F.

Utilizing a sharp knife, cut the leading quarter of the unpeeled head of garlic off; discard the top. Location the garlic in the center of a piece of aluminum foil (about 6-inch square) and fold the sides of the foil up, exposing just the sheared top of the bulb. Drizzle 1 tablespoon olive oil over the top of the garlic, then fold the foil to completely confine the garlic. Bake directly on the oven rack till the garlic is soft and aromatic, about 40 minutes. Eliminate from the oven and open the foil to let cool, about 20 minutes.

Add the staying 2 tablespoons oil to the bottom of a 10-inch cast-iron frying pan and reserved.

On a lightly floured surface area, divide the dough into 12 equal pieces. Roll each piece into an 8-inch-long rope, then connect the rope into a knot. Include each knot, as done, to the ready frying pan, forming a ring along the inner edge. Cover with cling wrap and let rest for 20 to 30 minutes.

Meanwhile, make the dip: In a medium bowl, add the mascarpone, ricotta, 1/2 cup Parmesan, half of the mozzarella and a spray of salt. Squeeze half of the roasted garlic from its skins and add to the bowl. Mix to integrate. Eliminate the cling wrap from the skillet and spoon the dip in the center of the knots.

In a little bowl, combine the butter and parsley. Squeeze the staying roasted garlic into the bowl and blend together. Brush some of the garlic-butter mix over the tops of the knots, then sprinkle with the garlic salt. Reserve the rest of the garlic-butter mix. Top the filling with the staying mozzarella.

Bake till the dip is bubbling and the knots are golden brown, 35 to 40 minutes. Get rid of from the oven and brush the staying garlic-butter mixture onto the knots. Sprinkle with the pepper flakes, remaining 1/4 cup Parmesan and the basil leaves.

Let sit and cool for about 10 minutes prior to serving.

Sign up for our channel to fill on the most recent must-eat dishes, dazzling cooking area hacks and content from your preferred Food Network reveals.
▶ SITE:.

#JeffMauro #TheKitchen #FoodNetwork #WhiteHotPizzaDip.

Jeff Mauro's ||Food Network.

Jeff Mauro's White Hot | The Kitchen | Food Network

You May Also Like

About the Author: Yvette Cook


  1. Wow looks good! I never had pizza dip before. My mom and I watched it and I think I want to try it

    1. I would do a marinara version of it with sausage, diced pepperoni, diced mushrooms, minced onion and roasted garlic along with grated parmesan cheese

Leave a Reply

Your email address will not be published. Required fields are marked *