margherita pizza dip recipe

Ingredients Toasted Mikey’s Pizza Crust 3 medium tomatoes (slice thinly) 1 Tablespoon Fresh Parmesan Cheese 2 ½ Cup Rao’s Homemade All Purpose Marinara Sauce 8 Oz Cream Cheese (room temperature) 3 Cloves Garlic (grated) 1 Cup Shredded Parmesan Cheese 1 ½ Cup Shredded Mozzarella Cheese 1 teaspoon Salt (add more to taste

Ingredients

  • Toasted Mikey’s Pizza Crust
  • 3 medium tomatoes (slice thinly)
  • 1 Tablespoon Fresh Parmesan Cheese
  • 2 ½ Cup Rao’s Homemade All Purpose Marinara Sauce
  • 8 Oz Cream Cheese (room temperature)
  • 3 Cloves Garlic (grated)
  • 1 Cup Shredded Parmesan Cheese
  • 1 ½ Cup Shredded Mozzarella Cheese
  • 1 teaspoon Salt (add more to taste)
  • ½ teaspoon pepper (add more to taste)
  • 6 Fresh basil leaves (chiffonade)
  • 3 Pcs. Burrata Cheese
  • Fresh Mozzarella as needed

Directions:

  1. Preheat oven to 400 – 425 Degrees F and prepare a baking sheet with parchment paper
  2. Place the sliced tomatoes on the baking sheet and drizzle with olive oil, sprinkle some salt and pepper, and top with Fresh Parmesan Cheese
  3. Bake tomato for 25-30 minutes (depending on your oven) until the cheese is golden brown and the tomato begin to char
  4. Cut Mikey’s Pizza Crust into little triangle and bake for 10 minutes
  5. Reduce oven to 350 – 375 Degrees F and spray baking dish with cooking spray to prevent it from sticking
  6. Beat Cream Cheese in a bowl with mixer until soft and fluffy, add in Shredded Parmesan cheese, Mozzarella Cheese, Salt, Pepper, and grated Garlic and mix
  7. Slice fresh Mozzarella thinly
  8. In a baking dish, pour Rao’s Homemade marinara sauce on the bottom, spread Cream Cheese mixture on top until cover the marinara, and place Fresh Mozzarella on top. Bake at pre-heated oven for 30 minutes

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