New Year's Eve Pizza Dip

• Gluten free

• Meat

  • 8 slices Pepperoni

• Produce

  • 2 Garlic cloves
  • 1 lb Mushrooms
  • 1/2 tsp Oregano, dried
  • 1 tbsp Parsley
  • 1 Red bell pepper
  • 1 Shallot

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 small jar Pizza sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 1/2 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 (8oz package Cream cheese
  • 1 1/2 cups Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated
  • 1 (32oz container Ricotta cheese

Found on thechicsite.com

Description

Ingredients

• 1 (8oz) package cream cheese, softened
• 1 (32oz) container ricotta cheese
• 1 large egg
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 pound mushrooms, sliced
• 1 red bell pepper, diced
• 1 small jar pizza sauce (about 1 1/2 cups)
• 1/4 cup parmesan cheese, grated
• 1 1/2 cups mozzarella cheese, shredded
• 8 to 12 slices pepperoni
• 1 tablespoon chopped parsley

Directions

• Preheat oven to 375 degrees F.In a medium bowl, whisk together the cream cheese, ricotta, egg, and spices until completely smooth. Set aside.Heat a skillet over medium-high heat with 1 tablespoon olive oil. Add the shallots, garlic, red bell pepper and mushrooms. Sauté for about 5 minutes until soft and just beginning to brown. Remove from heat.Spread the ricotta mixture on the bottom of a 9-inch pie dish. Top with the pizza sauce in an even layer. Sprinkle with half of the parmesan and all of the veggies. Top with mozzarella and the rest of the parmesan and the pepperoni slices.Bake for about 25 to 30 minutes, until hot and bubbly and the top is golden brown. Garnish with chopped parsley and enjoy!