White Hot Pizza Dip
The problem with New York slices of white pizza is that there’s never ENOUGH of the white stuff. This version gives you plenty of that cheesy, melty, funky white stuff that you can really sink and submerge your pizza crust dipper into.
Equipment
- 1 Cast-iron skillet 10-inch
- 1 Sharp Knife
- 1 Aluminum Foil
- 2 Mixing Bowls medium and small
- 1 Box Grater for mozzarella
Ingredients
Main
- 1 head garlic
- 3 tablespoons extra-virgin olive oil
- All-purpose flour for dusting
- 1 pound fresh pizza dough at room temperature
- 8 ounces mascarpone at room temperature
- 1/2 cup whole milk ricotta
- 3/4 cup grated Parmesan
- 8 ounces mozzarella shredded off the block on large holes of a box grater
- Kosher salt
- 3 tablespoons unsalted butter melted
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic salt
- 2 teaspoons crushed red pepper flakes
- 2 to 3 medium to large fresh basil leaves
Instructions
- Preheat the oven to 400 degrees F.
- Using a sharp knife, cut the top quarter of the unpeeled head of garlic off; discard the top. Place the garlic in the center of a piece of aluminum foil (about 6-inch square) and fold the sides of the foil up, exposing only the sheared top of the bulb. Drizzle 1 tablespoon olive oil over the top of the garlic, then fold the foil to completely enclose the garlic. Bake directly on the oven rack until the garlic is soft and fragrant, about 40 minutes. Remove from the oven and open the foil to let cool, about 20 minutes.
- Add the remaining 2 tablespoons oil to the bottom of a 10-inch cast-iron skillet and set aside.
- On a lightly floured surface, divide the dough into 12 equal pieces. Roll each piece into an 8-inch-long rope, then tie the rope into a knot. Add each knot, as done, to the prepared skillet, forming a ring along the inner edge. Cover with plastic 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 sprinkle of salt. Squeeze half of the roasted garlic from its skins and add to the bowl. Mix to combine. Remove the plastic wrap from the skillet and spoon the dip in the center of the knots.
- In a small bowl, combine the butter and parsley. Squeeze the remaining roasted garlic into the bowl and mix together. Brush some of the garlic-butter mixture over the tops of the knots, then sprinkle with the garlic salt. Reserve the remainder of the garlic-butter mixture. Top the filling with the remaining mozzarella.
- Bake until the dip is bubbling and the knots are golden brown, 35 to 40 minutes. Remove from the oven and brush the remaining 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 before serving.
Notes
Ensure your pizza dough is at true room temperature for optimal elasticity and rise. Overworking the dough can lead to tough knots, so handle it gently. When roasting garlic, ensure it's fully tender—this allows for easy squeezing and maximum flavor integration into the dip and butter. The quality of your mascarpone and ricotta will significantly impact the dip's creaminess; opt for full-fat, fresh options. For an elevated presentation, consider a quick broil at the end to achieve a deeply golden, bubbly top on the dip, but watch carefully to prevent burning. Serve immediately while warm for the best experience.