Prosciutto Pizza Dip with Cheese-Stuffed Garlic Bread Balls

The ultimate comfort food, as a DIP.

I dipified PIZZA, a crowd-favourite comfort food, and paired it with Brunello di Montalcino.

I started by making cheese-stuffed garlic bread balls made from the easiest 2-ingredient dough - just self-raising flour and Greek-style yogurt). Such a fun addition to this dip and SO easy. The dip itself has a creamy sour cream, cream cheese, and ricotta base with some classic pizza flavours from the italian seasoning, chili flakes, melted garlic butter, and creamy Mozzarella. This topped with pizza sauce, red wine prosciutto, fresh Buffalo Mozzarella, and truffle oil was just out of this world! That truffle flavour matches the earthy mushroomy notes in the wine so well!

All of the cheese I used in this recipe is from the fantastic Springbank Cheese Co. I highly recommend you check them out if you have a store near you in Canada!

The Pairing

Brunello di Montalcino is a fabulous wine style from Tuscany (Italy) made from the grape Sangiovese Grosso (which many call ‘Brunello’). This refreshing yet bold wine-style requires a minimum of 5 years of age before it can be released to market, which gives it some gorgeous tertiary notes (flavours that come with age) and complexity. This is usually a pricey wine style (hard to find under $50 a bottle) but this one by Kirkland Signature from Costco Liquor is actually affordable and pretty darn good!

Print

With ImageWithout Image

Prosciutto Pizza Dip with Cheese-Stuffed Garlic Bread Balls

Author: Stephanie Cameron

Cook time: 35 MinTotal time: 35 Min

Everyone's favourite comfort food, as a dip! This pizza dip has all of your favourite pizza flavours and textures put together as a show-stopping dip that pairs perfectly with Brunello di Montalcino!

Ingredients

2-Ingredient Cheese-Stuffed Garlic Bread Balls (makes 8 larger balls)

• 1 cup self-raising flour (see notes to make your own)
• 1 cup 5% greek yogurt
• 1/4 cup cold garlic butter (cut into 1-2 inch cubes)
• 8 1-2 inch cubes of mozzarella
• 2 tbsp garlic butter, melted

To make the dip

• 1/2 cup 14% sour cream
• 1/4 cup cream cheese, softened
• 1/4 cup full-fat ricotta
• 1 tsp italian seasoning
• 1/4 tsp chili flakes or chili oil
• 2 tbsp garlic butter, melted
• 2 cups mozzarella, finely shredded
• 2-3 tbsp milk (If needed to thin out the dip)
• 1/2-1 cup of pizza sauce
• 1/2 cup chopped prosciutto (I used this fantastic Red Wine Prosciutto)
• 1 ball of Buffalo mozzarella, sliced
• 2 tbsp truffle oil
• 1/4 tsp sea salt
• 2-4 tbsp fresh basil, chopped

Instructions

For the garlic bread balls

1. Preheat oven to 375 degrees.
2. In a medium mixing bowl, combine the flour and greek yogurt. Mix first with a wooden spoon and then start to combine into dough using your hands.
3. Transfer to a floured surface and knead for a few minutes until you get a smooth ball of dough. You may need to add extra flour if it's very sticky!
4. Divide dough into 8 pieces (you can make them smaller if you want) and roll into balls.
5. Flatten each ball on a flour surface and add a cube of Mozzarella and cold garlic butter to the center of each. Fold the sides over and roll back into a ball.
6. Place balls on a lined and greased baking sheet, brush with melted garlic butter and bake for 20 minutes at 375 F, or until the tops are golden brown.

For the dip

1. In a medium mixing bowl, combine sour cream, softened cream cheese, ricotta, italian seasoning, chili flakes, garlic butter, and shredded mozzarella. Add to your seasoned cast iron skillet and smooth out to form your first layer.
2. Top with pizza sauce and bake at 400 F for 10-15 minutes (or until heated through and bubbly).
3. Remove from oven and top with chopped prosciutto and fresh Buffalo mozzarella slices. Return to oven and broil for 2-5 minutes or until cheese is browning and bubbly.
4. Drizzle with truffle oil and top with sea salt and fresh basil. Serve immediately with cheese-stuffed garlic bread balls and your favourite Brunello di Montalcino!

Notes

• To make your own self-raising flour, combine 1 cup all-purpose flour with 1/2 tsp of salt and 1 1/2 tsp of baking powder.

Recommended Products

8

Luxbe - Crystal Wine Glasses 17-Ounce, Set of 4 - Heart Style

Coravin Replacement Argon Capsules, 6-Pack

Coravin Timeless SL Three

Did you make this recipe?

Tag @stephthesommelier on instagram and hashtag it #