Cottage Cheese Pizza Bowl
A creamy, high protein cottage cheese pizza bowl baked with marinara, mozzarella and pepperoni, served warm as a dip with vegetables, bread sticks or crackers.
Ingredients
- 1 ½ cups cottage cheese
- ⅓ cup parmesan cheese, grated
- ¾ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ⅔ cup marinara sauce
- 1 cup mozzarella cheese, shredded, divided
- 2 ½ ounces pepperoni, sliced, about 22 slices, or smoked sausage
- red pepper flakes, a pinch, optional
- vegetables, bread sticks, crackers, or crostini, for dipping
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9.5 to 10 inch round baking dish.
- Add the cottage cheese, parmesan, garlic powder, onion powder, oregano and basil to a blender. Blend until completely smooth, about 1 minute.1 ½ cups cottage cheese, ⅓ cup parmesan cheese, ¾ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon dried oregano, ¼ teaspoon dried basil
- Spread the cottage cheese mixture in an even layer in the prepared baking dish.
- Spoon the marinara sauce over the cottage cheese layer and spread it gently to cover.⅔ cup marinara sauce
- Sprinkle three quarters of the mozzarella cheese evenly over the marinara.1 cup mozzarella cheese, ⅔ cup marinara sauce, 2 ½ ounces pepperoni
- Arrange the pepperoni slices over the cheese in a single layer, then scatter the remaining mozzarella and a pinch of red pepper flakes on top.
- Bake for 15 minutes. Switch the oven to broil and return the dish for 2 more minutes, watching closely so the cheese and pepperoni edges don't burn.
- Let the bowl rest for 5 minutes before serving so it firms up slightly, then serve warm with vegetables, bread sticks, crackers or crostini for dipping.red pepper flakes
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Notes
- Blend the cottage cheese well: a full minute in the blender gives it a smooth, ricotta-like texture so the finished bowl doesn't have lumps.
- Use full-fat cottage cheese: it bakes up creamier than low-fat versions, which can turn slightly grainy in the oven.
- Watch closely under the broiler: the pepperoni edges can go from crisp to burnt in under a minute, so stay near the oven for those last 2 minutes.
- Storage: refrigerate leftovers in an airtight container for up to 3 days and reheat in the oven at 350 degrees Fahrenheit until warmed through.
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