Loaded Cheese Dippers™ Recipe

Preheat and prepare pan

Preheat oven to 425°F (220°C). Lightly grease or line a 9-inch round or small baking pan and dust a clean work surface with 1–2 tbs flour.

If using refrigerated pizza dough, let it sit at room temperature 20–30 minutes so it's easier to stretch. If using fresh dough, bring to room temperature for 15 minutes.

Cook and prepare meats: crisp bacon in a skillet over medium heat, drain on paper towels and chop into small pieces (about 3 tbs). In the same skillet, cook Italian sausage until browned, break into small crumbles and drain; measure 1/2 cup. Set aside to cool slightly.

Combine cheeses and seasonings: in a medium bowl, stir together 2 cups shredded mozzarella, 1 cup shredded provolone, 4 oz softened cream cheese, 1 tbs grated Parmesan, 1 tsp garlic powder, 1 tsp black pepper and 1/2 tsp salt until a uniform, spreadable mixture forms. Fold in half of the chopped bacon (about 1.5 tbs) and half of the crumbled sausage (about 1/4 cup). Reserve remaining meats for topping.

Prepare fresh vegetables: finely dice 2 tbs red onion, seed and finely dice 1 jalapeño (adjust amount for heat preference), and seed/dice 2 tbs Roma tomato. Set aside.

Prep pepperoni: quarter 12 pepperoni slices and set aside.

Roll or stretch dough: on the floured surface, roll or gently stretch the dough into a roughly 9-inch round about 1/4 inch thick. Transfer dough to the prepared pan. Use your fingers to create a slight rim around the edge to contain the filling.

Spread cheese filling: evenly spread the prepared cheese mixture over the center of the dough, leaving a 1/2-inch border for sealing and browning.

Top the cheese: evenly distribute the reserved chopped bacon, remaining crumbled sausage, diced red onion, jalapeño, diced Roma tomato and quartered pepperoni over the cheese layer. Press toppings gently into the cheese so they adhere during baking.

Brush rim: lightly brush the exposed dough rim with 1 tbs olive oil to promote even browning.

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, or until the crust is golden-brown at the edges and the cheese is bubbling and starting to brown on top. Rotate pan halfway through baking for even color.

If you prefer the pepperoni to be crispier, broil on high for an additional 45–60 seconds, watching closely to prevent burning.

Brush and season: remove from oven and immediately brush the crust with 1 tbs melted butter mixed with 1 tsp Italian seasoning and 1/4 tsp red pepper flakes (optional).

Garnish: sprinkle 1 tbs chopped fresh parsley over the top for color.

Slice and serve: allow the pie to rest 3–5 minutes, then cut into 16 slices. Serve warm with 1 cup warm marinara sauce for dipping.