Make Ricotta-Tomato Dip in a small ovenproof skillet; top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.
Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil.
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Photographs by Antonis Achilleos
Recipe courtesy Food Network Magazine, for 50 Game-Day Dips