6 ounces cream cheese, softened
1⁄2 cup ricotta cheese
2 1⁄2 cups shredded mozzarella, divided
1⁄2 teaspoon kosher salt
1⁄2 teaspoon garlic powder
1⁄2 teaspoon dried oregano
1⁄4 teaspoon red pepper flakes
2 teaspoons minced parsley, plus more for garnish 1 cup marinara sauce
1⁄3 cup pepperoni
1⁄3 cup melted butter
6 cloves garlic, minced
3⁄4 teaspoon salt
1⁄4 teaspoon red pepper flakes 1 teaspoon minced parsley
1 pound pizza dough
1. Preheat oven to 400°F (375°F for convection).
2. Dip: Mix together cream cheese, ricotta, 1 cup shredded mozzarella, kosher salt, garlic powder, dried oregano, red pepper flakes, and minced parsley. Spread mixture in a 10-inch oven-proof skillet. Spread marinara sauce on top. Top with 11⁄2 cups shredded mozzarella. Arrange pepperoni on top, leaving an empty ring along the edge of the pan.
3. Garlic bread: Stir together melted butter, garlic, kosher salt, red pepper flakes, and minced parsley in a bowl. Shape pizza dough into 1 inch balls. One by one, place each dough ball in the butter and turn to coat with a spoon. Arrange the coated dough balls in the empty ring along the edge of the pan. Spoon the leftover garlic butter onto each ball.
4. Bake pizza dip for 13–15 minutes, or until dip is bubbling and garlic bread balls are lightly browned. Garnish with more parsley and serve!