If you often make big batches of challah, this recipe will be quite easy to throw together as a fun appetizer, or even an indulgent weeknight dinner. You can set aside around 1 pound of dough to make the pizza dip challah, which is about half of this recipe. But you can use any challah recipe you prefer.
If you don’t have a cast iron pan, you can use any 8- or 9-inch cake pan that you have. Make sure to grease the pan before adding the challah and dip. And if you’re worried about a mess, feel free to place the dip into an oven-safe ramekin right in the center.
Get creative and add any other pizza toppings you like — caramelized onions, chopped peppers, mushrooms, extra garlic,or even some blue cheese.
And watch our short reel on Instagram to see how I made it!
- 1 lb prepared challah dough — any recipe you like
- 1 cup canned tomato sauce
- ½ cup ricotta cheese
- 4 oz cream cheese, at room temperature
- ¼ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 egg, beaten for egg wash
- Italian seasoning + flaky sea salt for topping (optional)
- Divide the challah dough into 8 pieces around 2.5 oz each. Roll into smooth balls.
- Mix cheeses together in a bowl.
- Spray a cast iron pan or other round 8- or 9-inch cake pan. Grease lightly with cooking spray.
- Place challah dough balls evenly around the perimeter of the pan. Brush with egg wash and top with Italian seasoning and sea salt if desired.
- Allow to rise another 20-30 minutes.
- Spread half of the cheese mixture in the middle of the pan. Top with tomato sauce. Spread remaining cheese mixture on top. Sprinkle with additional Parmesan cheese if desired.
- Bake at 350 F. for 22-25 minutes, or until the challah is golden brown, and the pizza dip is oozing.
- Allow to cool slightly before dipping.