Try this White Pizza Dip Recipe.
- Carbohydrate 6.69829771300068 g
- Cholesterol 141.65333345308 mg
- Fat 35.3111610713717 g
- Fiber 0.371049996272056 g
- Protein 53.8075173369702 g
- Saturated Fat 22.4016271022358 g
- Serving Size 1 1 recipe (222g)
- Sodium 1370.26420949139 mg
- Sugar 6.32724771672862 g
- Trans Fat 1.83777879319489 g
- Calories 565 calories
Step-by-step
- Preheat oven to 350 F.
- In a small bowl, stir together ricotta cheese and 1 1/2 cups shredded mozzarella cheese.
- Stir in dried basil and oregano.
- Cut top off inch or so off of boule.
- Hollow out inside, leaving about a 1-inch or so rim.
- Add mozzarella mixture to hollow.
- Top with remaining 1/2 cup mozzarella cheese and red pepper flakes, to taste.
- Grease a sheet of aluminum foil and lightly cover.
- Place on a baking sheet.
- Bake for 20 minutes covered.
- Remove foil, and continue baking for 10-15 uncovered, or until hot and bubbly and cheese is melted.
Traditional pizza utilizes a flat crust to support toppings, whereas this preparation inverts that architecture by containing the cheese filling inside a hollowed bread boule. Constructing a stable vessel requires leaving a uniform one-inch rim around the interior walls so the crust does not rupture under the weight of the dairy. Part-skim or whole-milk ricotta works interchangeably here, but draining excess moisture from the ricotta through a fine-mesh strainer for ten minutes prevents the interior from becoming watery as the proteins heat.
Creamy dairy mixtures are prone to scorching and breaking down when exposed to dry oven heat, which makes staged baking necessary. Covering the aluminum-foil-wrapped boule for the initial 20 minutes at 350 degrees Fahrenheit traps steam to warm the dense cheese center without burning the exterior bread surface. Removing the foil for the final 10 to 15 minutes allows radiant heat to dehydrate the remaining surface moisture, turning the top mozzarella layer golden and bubbling while crisping the bread shell.
The structural integrity of the bread bowl depends entirely on heat management during assembly. Greasing the foil prevents the crust from sticking to the metal sheet during the thermal transfer phase. Red pepper flakes should be applied directly to the surface cheese layer rather than mixed thoroughly into the ricotta, allowing capsaicin oils to distribute gradually across the palate rather than concentrating heavily in single bites.
Leftover portions require careful handling because reintroducing moisture-heavy dairy to direct heat often yields a rubbery texture. Storing the components in an airtight container in the refrigerator for up to 48 hours is acceptable, but reheating should be done gently in a low-temperature oven rather than a microwave to preserve the crispness of the surrounding crumb.
