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1
Preheat the oven to 350 degrees F.
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2
For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion.
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3
Saute until translucent.
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4
Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes.
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5
Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally.
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6
When the mixture has thickened, stir in the fresh and dried spices.
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7
Simmer for an additional 15 minutes and adjust seasoning, if necessary.
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8
Remove from the heat.
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9
For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices.
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10
Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan).
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11
Set aside.
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12
For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni.
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13
Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate.
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14
Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften.
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15
Add the shallot, cook for 2 minutes, and then add the mushrooms.
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16
Cook for 7 to 10 minutes and remove from the heat.
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17
To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni.
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18
Evenly distribute the mozzarella over the top and bake for 20 minutes.
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19
Remove from the oven and sprinkle with the Parmesan.
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20
Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.
