Pepperoni Pizza Dip
Fast 7 minute cook time
Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup water to pot. In a 1 1/2-qt. round ceramic or glass baking dish combine the first seven ingredients (through garlic). Cut three double-thick, 18x3-inch heavy foil strips. Crisscross strips; place dish on crisscross. Transfer dish to steam rack using the strips. Fold strips down inside pot. Lock lid in place. For an electric cooker, cook on low pressure 7 minutes. For a stove-top cooker, bring up to pressure over medium heat; reduce heat to maintain steady (but not excessive) pressure 7 minutes. For both models, let pressure release naturally 15 minutes. Release any remaining pressure. Open lid carefully. Stir mozzarella cheese into dip. Let stand, covered, for 10 minutes; stir. Use foil strips to lift dish out of pot. Sprinkle with Parmesan cheese. Top with pesto. Serve with toasted bread slices.
Slow 5 hour low or 2 1/2 hour high cook time
In a 3 1/2- or 4-qt. slow cooker combine first seven ingredients (through garlic). Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours. Stir in mozzarella cheese. Let stand, covered, 10 minutes; stir. Sprinkle with Parmesan cheese. Serve immediately or keep warm, covered, on warm or low up to 2 hours. Top with pesto and serve with bread slices.
Place slices of baguette-style French bread on a large baking sheet. Bake in a 375°F oven 6 to 18 minutes or until edges just start to brown.
Here's how to shred--or chiffonade--fresh basil. It's a simple technique for creating ribbons out of delicate leafy greens, such as basil. Simply stack the leaves on top of each other, gently roll them up, then use a sharp knife to slice them into ribbons.