My French Onion Dip was a hit last month when my friends joined me for the Super Bowl, so when it came time to start watching March Madness, I knew I had to come up with a dip that would be the real MVP! My inspiration came from my recent trip home to New York City and National Pi(e) Day – I mean, seriously, what could be better than pizza dip? Obviously, there’s only one answer… Stuffed Crust Pizza Dip.
This dip looks as good as it tastes, and the best part is that you don’t have to worry about buying chips or chopping crudité, because the dip is baked with its own ring of pizza dough to dip. This is sure to please adults and kids alike for any occasion, so get ready to invite your friends over while you watch those brackets bust. And hey, if you don’t want to share, make this for yourself to enjoy, I won’t judge you!
Stuffed Crust Pizza Dip
1 cup 00 flour
1 cup all-purpose flour
1 cup warm water
1 teaspoon salt
¾ teaspoon dry active yeast
1 teaspoon olive oil
8oz cream cheese
4 oz Pomadoraccio Tomatoes, chopped
4 cloves roasted garlic
¼ teaspoon TCB tomato salt
¼ teaspoon TCB hot pepper salt
2 Tablespoons garlic grapeseed oil
¼ tsp TCB garlic salt
2 cups shredded mozzarella cheese
1. In a large mixing bowl, combine the 00 and all-purpose flours with the salt. (I like to use a combination of flours because the 00 flour has a finer grind and lower gluten which helps give the crust a great texture and chew.)
2. In a small mixing bowl, mix together the warm water, olive oil and yeast.
3. Add the wet ingredients to the dry ingredients and mix to combine completely. Knead for 5 minutes. Once combined, let the dough rest for 15 minutes.
4. While the dough rests, prepare the dip by blending cream cheese, tomatoes, garlic, TCB Tomato Salt, and TCB Hot Pepper salt until well combined.
5. Cut dough into 12-16 pieces.
6. Roll each piece of dough into a ball, and stretch to be flat.
7. Place dough in the palm of your hand and fill with 1-2 Tablespoons shredded cheese, pinching to close completely.
8. Continue with remaining dough.
9. Brush a 10-inch cast iron with 1 Tablespoon garlic grapeseed oil.
10. Place cheese-filled dough balls around the perimeter of the pan.
11. Fill the middle hole with the cream cheese mixture.
12. Top the cream cheese mixture with remaining shredded cheese.
13. Brush the top of the dough with the remaining tablespoon of garlic grapeseed oil and sprinkle with TCB Garlic salt.
14. Bake at 350 for 30 minutes, or until the dough is golden brown and the dip is bubbly.
Be a little patient so you don’t wind up with molten cheese burns, but then dig in by using the dough balls to dip in the center of gooey, cheesy, goodness. Get creative and add your favorite toppings – olives, green peppers, mushrooms - the possibilities are endless! Come check out our retail store if you’re looking for Lodge cast iron, 00 flour, garlic grapeseed oil, Pomadoraccio tomatoes, or some of our delicious handmade salts.
While you’re at it, sit down at our new bar in Lincoln Square and enjoy a glass of wine. After all, you deserve it for all that work you’re about to do kneading dough.