This skillet pepperoni pizza dip is super cheesy, creamy, and has a perfect balance of garlic, oregano and basil, giving you your classic pizza flavors! Little pizza dough balls along the perimeter of this hot pizza dip make for one of the best appetizers.

We love pizza, especially English muffin pizzas and French bread pizza. Both are just as delicious as this pizza dip!

Pepperoni's scattered on the top of a pizza dip in a cast iron skillet.

Skillet dishes and finger foods are honestly so much fun for me and my family! Whether it’s my savory sausage dip or sweet cream cheese fruit dip, it’s so fun to find new recipes to use fruit, veggies, chips or crackers to dip in! 

With it being Super Bowl season, honestly my favorite thing is planning and making all the food! Whether it’s appetizers, soups, or brownies, there’s always going to be amazing food, even if the game isn’t amazing. Check out some of my favorite football party foods!

Ingredients for Pizza Dip

  • Pizza dough — I’ve linked my favorite homemade pizza dough recipe here!
  • Pepperoni — Cut into quarters. I used some whole pepperonis too, but you can scatter chopped ones along the top as well. Either works just fine.
  • Olive oil — This is what we’ll roll the pizza dough balls into to add some extra flavor.
  • Minced garlic — We’ll cook the garlic in the olive oil and then roll the dough balls. Honestly, it can’t get better than that! 
  • Cream cheese — Softened.
  • Pizza sauce
  • Dried oregano
  • Dried basil
  • Shredded mozzarella
  • Fresh basil — Chopped for garnish. I recommend adding the fresh basil in addition to the dried. It just brings in an extra punch of flavor. 
A hand dipping a pizza dough ball into the pepperoni pizza dip.

How to Make Pizza Dip with Dough Balls

  1. Make garlic infused oil. In a cast iron skillet over medium low, heat the olive oil and garlic until the garlic is fragrant (about 1-2 minutes). Transfer the oil and garlic to a small bowl. 
  2. Cut and portion the dough. Place the dough on a lightly floured surface. Pat or roll the dough into a rough 8×8-inch square. Cut the dough into 36 pieces, about ½ oz each. Roll each into a ball, and then roll each ball into the garlic olive oil. Place the olive covered balls around the edge of the cast iron skillet, about 18 balls fit in my skillet. Place the remaining 18 balls on top, staggering between the seams of the balls underneath. The center of the skillet will be empty. (Gotta have space for that delicious pizza dip filling!)
  3. Let rise. Cover the skillet with plastic wrap and let sit for 45 minutes or until the balls have puffed up slightly.
  4. Bake. Meanwhile, Preheat the oven to 400°F. Move the oven rack to the middle position. Remove plastic. Place the skillet in the oven and bake for 18-22 minutes, or until the balls are a bit golden brown on top.
  5. Make the pizza dipping sauce. While the skillet is in the oven, place the cream cheese, pizza sauce, oregano, and dried basil in a medium size bowl. Use an electric mixer to beat until the mixture is smooth. Stir in the shredded mozzarella and ¾ of the chopped pepperonis. 
  6. Add dip to skillet and bake again. Remove the skillet from the oven. Spoon the cheese mixture into the center of the skillet, and return to the oven to cook for 8-10 minutes or until the cheese mixture is heated through and the rolls are golden brown on top. 
  7. Garnish and serve. Remove the skillet from the oven. Top with remaining pepperoni and fresh chopped basil. Serve warm.
Two photos, the left has small dough balls along the perimeter of a black cast iron skillet; the right has two layers of dough balls along the perimeter of the skillet.
A cast iron skillet with two layers of pizza dough balls along the perimeter.

Tools Used for This Recipe

Skillet: I use this one for so many recipes. It’s versatile and affordable and comes with a lid.

Herb scissors (for the basil): Again, these so much! Makes chopped and prepping fresh herbs quick and easy.

Electric mixer

Garlic mincer

Recipe Tips

You can use a spoon or whisk to mix the cream cheese/pizza sauce mixture. I used a hand mixer because it speeds up the process. You just want to make sure you thoroughly combine all of the ingredients. 

Don’t skip doing the pizza dough balls! Honestly, it is the enjoyable part of the dish. My kids love picking out a pizza dough ball from the skillet and dipping it in the middle. 

You can use regular sized pepperonis and cut them like I did or you can use mini pepperonis.

You can use homemade or store-bought pizza dough. I have the perfect homemade pizza dough recipe if you’d like to try it!

If you make my homemade pizza dough, you’ll only need about half of the batch for this pizza dip recipe. However, I rarely half the recipe because I’ll place the leftover pizza dough in the fridge (wrapped in plastic wrap), and we’ll make a thin crust homemade pizza the following night for dinner. (I’m all about that two-birds, one-stone meal prep life 😊.)

Cream cheese, pizza sauce, pepperonis and shredded mozzarella cheese in a glass bowl.

FAQs

Can I make pepperoni pizza dip ahead of time?

Sure! I wouldn’t make it too far in advance, but you can make the pizza dipping sauce a day or 2 (max) before needing to bake it. You definitely can make the pizza dough as far in advance as you’d like. You can freeze the pizza dough and let it thaw, then separate it into the dough balls to let rise. In fact, my pizza dough recipe makes enough dough for 2 pizzas, so I usually make the entire batch and freeze the other half to use for dinner or this pepperoni pizza dip later on.

Can you freeze pizza dip?

I wouldn’t. Freezing anything with dairy in it won’t hold over well. Dairy is susceptible to separating after it’s been frozen and thawed. Since this dip includes cheese and cream cheese, the consistency and look will most likely be compromised. However, you can make the pizza dough ahead of time and freeze that.

Can you freeze pizza dough?

Yes! I’m a big proponent of things you can make ahead of time. If you want to free some pizza dough for later, Taste of Home has easy directions to follow: Simply divide the dough into balls that, when rolled out, will make the size of pizza you’d like. Lightly coat the pizza dough balls with olive oil. Put the balls in a sealed freezer bag, removing all the air before putting in the freezer. 

How long will pizza dough last in the freezer

Up to 3 months! 

How do you thaw frozen pizza dough?

I would recommend following Taste of Home’s directions: Let the dough sit in the fridge overnight, then in the morning move the pizza dough from the fridge to the counter for 30 minutes to an hour before rolling it out.

How do you store pizza dough?

You have a few options, you can make the pizza dough, let it rise and make the pizzas right away, or you can make the pizza dough, wrap it in plastic wrap and store it in the refrigerator until you need it.

How long does pizza dough last in the fridge?

Pizza dough will last in the fridge for up to 3 days.

A cast iron skillet with baked pizza dough balls along the perimeter and pizza dip in the center.

More Delicious Pizza Recipes

If you make this recipe and love it, I would be so grateful if you come back to leave a rating and review. Thank you! ❤️

A cast iron skillet with baked pizza dough balls along the perimeter and pizza dip in the center.
Print Review
5 from 3 votes

Pepperoni Pizza Dip

This pepperoni pizza dip is the perfect appetizer for parties and game day!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6 servings

Ingredients
 

  • 18 oz pizza dough
  • 3 oz pepperoni - cut into quarters (about 3/4 cup)
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic, minced - about 3 garlic cloves
  • 8 oz cream cheese - softened
  • 3/4 cup pizza sauce
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 1/2 cups shredded mozzarella
  • fresh basil - chopped for garnish

Instructions
 

  • In a cast iron skillet over medium low, heat olive oil and garlic until garlic is fragrant about 1-2 mins. Transfer the oil and garlic to a small bowl. 
  • Place the dough on a lightly floured surface. Pat or roll the dough into a rough 8×8 inch square. Cut the dough into 36 pieces, about ½ oz each. 
  • Roll each into a ball, and then roll each ball into the garlic olive oil. Place the olive covered balls around the edge of the cast iron skillet. 18 balls around the outside of the skillet. Place the remaining 18 balls on top, staggering between the seams of the balls underneath. The center of the skillet will be empty. 
  • Cover the skillet with plastic wrap, and let sit for 45 minutes or until the balls have puffed up slightly.
  • Meanwhile, Preheat oven to 400°F. Move the oven rack to the middle position.
  • Remove plastic. Place skillet in the oven and bake for 18-22 minutes, or until the balls are a bit golden brown on top.
  • While the skillet is in the oven, place the cream cheese, pizza sauce, oregano, and dried basil in a medium size bowl. Use an electric mixer to beat until the mixture is smooth. Stir in the shredded mozzarella and ¾ of the chopped pepperonis. 
  • Remove the skillet from the oven. Spoon the cheese mixture into the center of the skillet, and return to the oven to cook for 8-10 minutes or until the cheese mixture is heated through and the rolls are golden brown on top. 
  • Remove the skillet from the oven. Top with remaining pepperoni and fresh chopped basil. Serve warm. 

Notes

*You don’t have to use a hand mixer to mix the cream cheese and pizza sauce. I did this because it was faster/easier. You can use a whisk. You just want to make sure you thoroughly combine all of the ingredients. 
Recipe Source: adapted from Cooks Country Cook it in Cast Iron

Nutrition

Calories: 521kcal (26%)Carbohydrates: 44g (15%)Protein: 18g (36%)Fat: 30g (46%)Saturated Fat: 14g (70%)Cholesterol: 78mg (26%)Sodium: 1322mg (55%)Potassium: 214mg (6%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 830IU (17%)Vitamin C: 2.1mg (3%)Calcium: 186mg (19%)Iron: 3.2mg (18%)
Course: Appetizer
Cuisine: American, Italian
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This recipe was first published November 18, 2018 but was updated February 5, 2021 with more detailed instructions.