Makes enough dip for 4-6 people
2 teaspoons Olive oil
1 ½ tablespoons Garlic, diced
2 tablespoons Onion, diced
400g crushed or diced tomatoes (one 14.5 oz can)
1 stalk, 5 leaves Basil, fresh & chopped
½ teaspoon Balsamic vinegar
½ teaspoon Salt
Make a simple red sauce!
In a medium saucepan, on medium heat, warm olive oil, then sweat garlic and onions in pan. When soft and translucent, about 2 minutes, add crushed tomatoes, basil, balsamic vinegar and salt, stirring to combine. Still on medium heat and reduce mixture by ½, about 7 minutes. Take off heat, transfer to a blender to puree into the consistency of a pizza sauce and cool completely. Heat oven to 350F.
Red sauce from above
1 ⅓ cups shredded mozzarella cheese + more for top
¼ cup shredded parmesan cheese + more for top
⅓ cup Pepperoni slices + more for top
In a mixing bowl, paddle together red sauce, cheeses and pepperoni until all ingredients break down and blend together, about 3 minutes.
Transfer into a shallow heat safe crock, top with extra cheese and pepperoni. Bake at 350F for 15-20 minutes until the center has warmed and cheese on top has caramelized. Serve with crunchy baguette slices or pita chips, chicken fingers might be a lot, crudité? WHATEVER your pepperoni pizza dipping heart desires- just know this buddy is V RICH!