Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1 cup whole-milk ricotta cheese
  • 1/4 cup sour cream
  • 2 cups low-moisture mozzarella cheese, shredded and divided
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1/2 cup sharp Provolone, shredded
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/4 cup mini pepperoni
  • Fresh basil or chives for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, beat 8 oz softened cream cheese until silky and free of lumps.
  3. Add 1 cup ricotta and 1/4 cup sour cream, mixing until well combined. Note: This creates the white sauce base.
  4. Fold in 1 cup of the mozzarella, 1/4 cup Parmesan, garlic powder, oregano, and red pepper flakes.
  5. Transfer the mixture to a 9 inch cast iron skillet or baking dish, smoothing it into an even layer.
  6. Top the base with the remaining 1 cup mozzarella, 1/2 cup Provolone, and 1/4 cup Parmesan.
  7. Scatter 1/4 cup mini pepperoni over the top. Note: These will crisp up and release flavorful oils into the cheese.
  8. Bake for 10 minutes until the cheese is molten and golden brown bubbles appear.
  9. Switch to the broiler for 1-2 minutes if you want a darker, crackling crust.
  10. Remove from the oven and let rest for 3 minutes before garnishing with fresh basil.