Pizza Dip Three Ways

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Mozzarella Sticks and Dip Base:

One 24-ounce package frozen breaded mozzarella sticks

1 tablespoon extra-virgin olive oil

1 cup chopped pepperoni (about 8 ounces)

2 small cloves garlic, finely chopped

One 28-ounce can tomato puree 

1/2 teaspoon dried oregano 

1/4 teaspoon crushed red pepper flakes

Kosher salt

Mix-Ins:

1/4 cup marinated artichoke quarters, finely chopped

2 tablespoons chopped capers plus 2 teaspoons brine

2 tablespoons grated Parmesan

1/2 cup pitted black olives, finely chopped

1/4 cup marinated mushrooms, finely chopped

Dried oregano, for sprinkling

Crushed red pepper flakes, for sprinkling

1/4 cup drained sun-dried tomatoes in oil, finely chopped

1/4 cup fresh basil leaves, finely chopped

2 tablespoons fresh ricotta