Open Faced Pizza Sandwich–-the most amazing pizza dip is generously spooned over garlic bread and popped into your mouth. Make the dip in your Instant Pot, slow cooker or oven.
Open Faced Pizza Sandwich
I love pizza. I don’t eat it very often but I do like it. This open faced pizza sandwich is 10 times better than pizza! It is sooooo flavorful and addicting. I wanted to lick the bowl clean it was that good.
The cool thing about this recipe is that you can make it in the Instant Pot, slow cooker or oven. It’s totally up to you and what you’re feeling like that day.
We spooned our pizza dip over garlic bread Texas toast that I picked up from the frozen foods aisle at my grocery store. Other options are French bread, sliced baguettes, pita chips, crackers or just a spoon into your mouth.
I went with bacon, Italian sausage and pepperoni for the meat lovers flavor. You can sub in and out whatever kind of meats you’d like. Other options could be ham, pastrami, chicken, ground beef, etc. Get creative!
If you’re a supreme pizza kind of person add in some olives, green peppers, mushrooms and onions. There are lots of ways to personalize this pizza sandwich to your liking.
Serve these open faced pizza sandwiches with a big green salad. I’m loving the Olive Garden salad dressing lately or my other favorite dressing is Newman’s Own Balsamic. I hope you try this recipe out soon!
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The most amazing pizza dip is generously spooned over garlic bread and popped into your mouth. Make the dip in your Instant Pot, slow cooker or oven.
- 1 pound ground Italian sausage
- 12 oz bacon, cut into 1 inch pieces (or 1 cup of cooked bacon crumbles)
- 1 (8 oz) brick cream cheese
- 2 cups grated mozzarella cheese, divided
- 1 cup cottage cheese or ricotta cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp ground red pepper
- 1 1/2 cups spaghetti sauce
- 9 slices of pepperoni
- Frozen Texas Toast or Garlic Bread
- Cook the bacon and sausage.
- Instant Pot–Turn your Instant Pot to the saute setting and wait for the display to say HOT
- Slow Cooker or Oven–Heat a frying pan over medium high heat on your stove.
- Add bacon and cook until it is crispy. Line a plate with paper towels and let the bacon drain on the plate. Add the sausage to the pot or the pan and break it up. Cook until it is no longer pink. Drain any grease. Wash your Instant Pot liner.
- In a medium bowl use a whisk or hand mixer to mix the cream cheese, 1 cup mozzarella, cottage cheese, Italian seasoning, garlic powder and red pepper. Stir in the bacon and sausage.
- If using your
- Instant Pot–add the cream cheese mixture into a pan that fits inside your Instant Pot*.
- Slow cooker–add the cream cheese mixture into the bottom of a small-medium slow cooker.
- Oven–add the cream cheese mixture into an 8×8 inch square dish.
- Top the mixture with the spaghetti sauce, spread it over the top. Sprinkle 1 cup of mozzarella cheese over the top. Then lay the pepperonis on top of the cheese.
- Cooking instructions:
- Instant Pot–pour 1 cup of water into the bottom of your Instant Pot liner. Cover the pan with foil. Lower the pan into the Instant Pot on a trivet. Cover the Instant Pot and move the valve to sealing. Set the manual/pressure cook button to 20 minutes. When the time is up move the valve to venting and remove the pan from the pot.
- Slow Cooker–cover the slow cooker and cook on high for 2-3 hours.
- Oven–bake on 375° F for 25 minutes.
- Scoop the mixture over garlic bread or Texas toast that has been prepared according to package directions.
Recipe adapted from Delish.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.