Make this cheesy, saucy dip loaded with pepperoni, onion and bell pepper for your next pizza night.
| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 8-10 |
Ingredients
- 4 ounces sliced pepperoni, chopped
- 1 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 teaspoon dried oregano
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- One 28-ounce can crushed tomatoes
- 1/3 cup pitted black olives
- 1/4 cup grated Parmesan
- 4 ounces fresh mozzarella, diced
- 1/2 cup fresh basil leaves, torn
- Pinch crushed red pepper flakes
- Sliced crusty bread, or serving
Instructions
- Preheat the broiler.
- Heat a medium cast-iron or ovenproof skillet over medium heat. Once hot, add the pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, oregano, garlic, 3/4 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the onions are very soft and start to turn brown, about 5 minutes.
- Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute. Stir in the tomatoes. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and Parmesan and remove from the heat. Season with additional salt and pepper.
- Scatter the mozzarella over the dip in the skillet. Put the skillet under the broiler and broil until the cheese is melted and brown, 2 to 3 minutes. Top with the basil and crushed red pepper flakes. Serve warm with crusty bread for dipping.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 203 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 29 mg |
| Sodium | 683 mg |