It’s the weekend, it’s in the 60’s, it’s spring…so many it’s the good things! Well, I have another good thing to add to that list. My Mushroom White Pizza Dip! Have your dip and pizza too!
Who doesn’t love a good dip? I don’t know, not sure if those people even exist. If they do, I don’t want to know them. Any who, this take on the controversial white pizza is definitely a must do! Even if you are in the camp of, I don’t like a white pizza, is it even pizza, you will most certainly be in the camp of I love white pizza dip!
Super simple to whip up too, so you can be chowing down in no time, well about 45 minutes, but don’t burn the top of your mouth. Just mix all the cheeses together, sauté some shrooms to mix in and plop, yes plop into your baking dish. Then because all pizzas have a crust, so must this dip. Pop that can of Pillsbury Pizza dough out and roll into little balls (with more cheese in them…stuffed crust baby) and line the perimeter of your dip. Bake, pull, dip and eat!
You could just bake like this without the crust, but why? Your pizza dip needs a crust and a dipping vehicle!
Sprinkled with sea salt, garlic and parmesan. So good! All golden brown deliciousness out of the oven!
Gotta love a stuffed crust because we all need more cheese in our lives!
Celebrate all the good “it’s the’s” and have yourself an app and wine night dinner! You’re the boss of you and you can have whatever you want! Trust me, you will want this. Go ahead, make my Mushroom White Pizza Dip and pour yourself a tall glass of your adult beverage (or kid beverage) of choice and enjoy!
Happy Weekending & Pizza Dipping It!
Diane
- 1 roll of Pillsbury Pizza Dough (original)
- 8oz package of cream cheese - room temp
- 1 cup sour cream - room temp
- 1.5 cups shredded mozzarella
- 1 cup shredded Italian mix (can sub all provolone)
- ½ cup grated parmesan plus more for sprinkle
- 2 garlic cloves grated
- 2 tsp. roasted garlic paste (can sub 2 more grated garlic cloves)
- 1 small yellow onion or half a large onion diced
- 1 tsp. salt
- few grinds of freshly ground black pepper
- 1 tsp. red pepper flakes
- granulated garlic for sprinkle
- sea salt for sprinkle
- 8oz sliced baby bella mushrooms
- Mozzarella pearls
- White truffle oil (optional)
- Non-stick cooking spray - Olive Oil
- 1 tbs. of olive oil
- Pre-heat the oven to 400 degrees and lightly spray an 8 or 9 inch pie dish and set aside. Pull out a large baking sheet and set aside.
- In a medium skillet over medium add the olive oil and cook the mushrooms until tender. Around 8 to 10 minutes, stirring occasionally.
- While mushrooms are cooking add the cream cheese and sour cream to the bowl of stand mixer fitted with a paddle attachment and beat until smooth and combined. 3 to 4 minutes.
- Add the garlic, red pepper flakes, salt and pepper and mix to combine.
- Add the cheeses one and time and mix after each addition. Last add in the cooked mushrooms after they have cooled for a few minutes.
- Scrape into the prepared baking dish and smooth off the top with an offset spatula. Set aside.
- Place a large piece of parchment on the counter and open the dough. You can stretch out a bit with your hands to make a bit larger and flat. Using a 2 inch (can use bigger if you want bigger dough balls) cookie/dough or glass to cut out circles of dough. Place about 2 motz pearls into the round and close around to form a ball. Place on the edge of the pie dish on top of the dip and press down slightly. Repeat this process, using scrapes if needed, to create dough balls filled motz around the entire perimeter of the dish, so you form a dough ball crust.
- Brush or spray tops of balls with olive oil. Sprinkle with sea salt, granulated garlic and grated parmesan. Add a few more grinds of black pepper over the top of the dip. Place pie dish on large baking sheet and place on the middle rack in the oven. Back for 30 to 40ish minutes until the dip is bubbling and the dough balls are golden brown.
- If using truffle oil, LIGHTLY drizzle over top of dish when you pull out of the oven.
- Let cool on rack for about 5 minutes.
- Serve hot and dig in!
- Store leftovers covered in the fridge for up to a day. Gently reheat in the oven at 325 degrees for 15 minutes.
Leave a Reply