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!
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DISH COURTESY OF JEFF MAURO
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.

Directions.

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.

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

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About the Author: Yvette Cook

11 Comments

  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

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