Chef Ray Sheehan’s Smoked Pizza Dip
Ray Sheehan is the author of Award-Winning BBQ Sauces and How to Use Them. He’s also a certified Kansas City Barbeque Society judge, member of the National Barbecue and Grilling Association and 9x winner of the Award of Excellence from the National Barbecue Association.
A chef by trade, Ray has been in the food business for over 25 years. Since 2017 he has been a contributor to Barbecue News Magazine, providing recipes, articles,and product reviews. Ray has appeared on PA Live! WBRE-NBC, Food and Wine with Chef Jamie Gwen, Talk Radio 790 KABC, Los Angeles, Barbecue Nation with JT AM 860 KPAM, Smoking Hot Confessions BBQ Podcast, Australia, The BBQ Talks Show, United Kingdom, The BBQ Beat Podcast, The Baseball and BBQ Podcast, The Pit Life BBQ Podcast, Beer Sessions Radio on the Heritage Radio Network, Dining on A Dime 103.7 FM New York and Food, Farms, and Chefs WWDB 860 AM, and Small Bites with Donato Marino & Derek Timm, The #1 listed “Food
Radio Show in Philadelphia”. Ray has been featured in Tailgater Magazine, The Smoke Sheet BBQ Newsletter,Edible Jersey magazine, New Jersey Monthly magazine, Industry Magazine, the Asbury Park Press and the Coaster newspaper. He lives in New Egypt, New Jersey
Chef Ray has a lot of great recipes up his sleeve, and he’s been kind enough to share them with us. I am excited to try this recipe!
Smoked Pizza Dip…Now that’s amore!
Ingredients:
1 lb. Italian sausage, casing removed
½ cup diced onion
8 oz cream cheese, softened
½ cup sour cream
1 Tbsp. Italian seasoning
¼ cup grated Parmesan cheese plus more for topping
2 cups shredded mozzarella cheese
15 oz jar pizza sauce
Sliced pepperoni
Sliced hot cherry peppers or jalapenos -optional
Sliced baguette bread for serving
Prepare a smoker to cook at 350F or a grill with an indirect heat set up.
Grease a 10 inch cast iron pan and set aside until ready to use.
Directions:
Set up a charcoal grill for 2-zone cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cooking), leaving the other side empty to form your cool side (indirect cooking), forming 2 zones.
In a medium pan over medium heat, cook the sausage until it is browned and cooked through. Remove the sausage from the pan and drain on a paper towel lined plate. Wipe out the pan and cook the onion until it is softened, about 3-4 minutes.
In a medium bowl combine the cream cheese, sour cream, onion, sausage, Italian seasoning, and Parmesan cheese. Pour the cheese mixture into the cast iron pan and using a spatula spread it out evenly to meet all sides. Layer the cream cheese mixture with one cup of mozzarella, the pizza sauce, and the remaining mozzarella. Top the dip with pepperoni, and cherry peppers (if using), and a
dusting of Parmesan. Place the dip on the grate in the smoker or on the grill with the lid closed and cook until the mixture is hot and bubbly, about 30-35 minutes. Remove the pan from the grill and serve immediately with toasted baguette slices for dipping.
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