'Jeff gets his fill of melty cheese with a hot, gooey and garlicky dip for his pizza crust dunking sticks! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3G78u3Q Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! White Hot Pizza Dip RECIPE COURTESY OF JEFF MAURO Level: Intermediate Total: 2 hr 5 min (includes cooling time) Active: 40 min Yield: 4 to 6 servings Ingredients 1 head garlic 3 tablespoons extra-virgin olive oil All-purpose flour, for dusting 1 pound fresh pizza dough, at room temperature 8 ounces mascarpone, at room temperature 1/2 cup whole milk ricotta 3/4 cup grated Parmesan 8 ounces mozzarella, shredded off the block on large holes of a box grater Kosher salt 3 tablespoons unsalted butter, melted 2 tablespoons chopped fresh parsley 1 teaspoon garlic salt 2 teaspoons crushed red pepper flakes 2 to 3 medium to large fresh basil leaves Directions Preheat the oven to 400 degrees F. Using a sharp knife, cut the top quarter of the unpeeled head of garlic off; discard the top. Place the garlic in the center of a piece of aluminum foil (about 6-inch square) and fold the sides of the foil up, exposing only the sheared top of the bulb. Drizzle 1 tablespoon olive oil over the top of the garlic, then fold the foil to completely enclose the garlic. Bake directly on the oven rack until the garlic is soft and fragrant, about 40 minutes. Remove from the oven and open the foil to let cool, about 20 minutes. Add the remaining 2 tablespoons oil to the bottom of a 10-inch cast-iron skillet and set aside. On a lightly floured surface, divide the dough into 12 equal pieces. Roll each piece into an 8-inch-long rope, then tie the rope into a knot. Add each knot, as done, to the prepared skillet, forming a ring along the inner edge. Cover with plastic wrap and let rest for 20 to 30 minutes. Meanwhile, make the dip: In a medium bowl, add the mascarpone, ricotta, 1/2 cup Parmesan, half of the mozzarella and a sprinkle of salt. Squeeze half of the roasted garlic from its skins and add to the bowl. Mix to combine. Remove the plastic wrap from the skillet and spoon the dip in the center of the knots. In a small bowl, combine the butter and parsley. Squeeze the remaining roasted garlic into the bowl and mix together. Brush some of the garlic-butter mixture over the tops of the knots, then sprinkle with the garlic salt. Reserve the remainder of the garlic-butter mixture. Top the filling with the remaining mozzarella. Bake until the dip is bubbling and the knots are golden brown, 35 to 40 minutes. Remove from the oven and brush the remaining garlic-butter mixture onto the knots. Sprinkle with the pepper flakes, remaining 1/4 cup Parmesan and the basil leaves. Let sit and cool for about 10 minutes before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #JeffMauro #TheKitchen #FoodNetwork #WhiteHotPizzaDip Jeff Mauro\'s White Hot Pizza Dip | The Kitchen | Food Network https://www.youtube.com/watch?v=eJ-JyOp_tJs'
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