In a small oven-proof skillet (think cast iron), simmer 2 cups of tomato sauce until warm. Add 1 cup of ricotta cheese in dollops all around the skillet. Top with a bit of shredded mozzarella cheese, pepperoni, and diced veggies of your choice. Bake in a 350 degree oven until bubbling. Drizzle with olive oil and sprinkle with a large handful of chopped basil.
Serve by placing the hot skillet on a trivet or potholder and inviting guests to dip chunks of crusty Italian bread directly in the skillet.
No comments:
Post a Comment