INGREDIENTS
1 cup
Pepperoni
1 tbsp
Basil, fresh leaves
1/2 cup
Crimini mushrooms
1/2 cup
Diced (1/4-inch) red bell pepper
1 1/4 tbsp
Garlic
3 tsp
Marjoram, dried
1/4 cup
Onion
3/4 tsp
Red chile flake
1 tbsp
Shallot
1 28 ounce can
Tomatoes
1
Egg
1 tsp
Black pepper, freshly ground
1 tsp
Sea salt
2 tbsp
Olive oil
1 cup
Buffalo mozzarella cheese, small
8 oz
Cream cheese
1/2 cup
Parmesan, grated
2/3 cup
Ricotta cheese