Cottage Cheese Pizza Bowl with Pepperoni and Basil

Cottage Cheese Pizza Bowl

A shallow skillet turns cottage cheese, thick marinara, and mozzarella into a warm, crustless pizza dip. Cooked Italian sausage, pepperoni, and halved tomatoes stay visible beneath a finish of fresh basil. Serve it from the skillet with crackers and celery, or eat it with a fork.

The key is to keep the base from getting watery: use thick sauce and drain the cottage cheese if liquid has pooled in its container. Bake just until the filling is hot and the cheese bubbles; the time depends on the depth of the skillet.

Makes 2 meal servings or 3–4 dip servings. Allow about 15 minutes to prepare and 10–15 minutes to bake.

Ingredients for Cottage Cheese Pizza Bowl

• 1 cup small-curd cottage cheese (225g)
• 1/3 cup thick marinara or pizza sauce (80g)
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/3 cup cooked, crumbled Italian sausage (50g)
• 3/4 cup shredded mozzarella (85g)
• 1 tablespoon grated Parmesan (5g)
• 8–10 pepperoni slices (20g)
• 6–8 cherry or grape tomatoes, halved (about 90g)
• 4–6 fresh basil leaves, torn or thinly sliced

Optional for serving: crackers, celery sticks, and a pinch of red pepper flakes.

How to Make Cottage Cheese Pizza Bowl

1. Preheat and cook the sausage: Heat the oven to 350°F (175°C). If the sausage is not already cooked, crumble it into a small skillet and cook over medium heat for about 5–8 minutes, until browned and cooked through. Drain off excess fat.
2. Prepare the base: If liquid has pooled around the cottage cheese, drain it briefly. For a smooth dip, blend the cottage cheese; otherwise, leave the curds intact. Stir in the Italian seasoning and garlic powder.
3. Layer the skillet: Spread the cottage cheese in a shallow, 8-inch oven-safe skillet. Spoon the marinara over it, add the cooked sausage, and cover with the mozzarella and Parmesan. Leave a little room below the rim. If the skillet is nearly full, set it on a rimmed baking sheet to catch any overflow.
4. Add the toppings: Arrange the pepperoni and halved tomatoes in an even layer over the cheese.
5. Bake uncovered: Start checking at 10 minutes. Bake for about 10–15 minutes total, until the filling is hot, the mozzarella is fully melted, and the edges bubble gently. A few lightly golden spots are fine; remove the skillet before the top becomes dry or deeply browned.
6. Rest and serve: Let the skillet rest for 3–5 minutes. Scatter the basil over the top and serve warm. The skillet and filling will still be very hot.

How to Avoid a Watery Pizza Bowl

Choose thick marinara or pizza sauce, and drain the cottage cheese only if it looks unusually wet. Stick to the listed amount of tomatoes; extra juicy toppings can thin the dip. If adding moisture-prone vegetables such as mushrooms or peppers, cook them first to release some of their liquid.

Curdy or Smooth Cottage Cheese?

Unblended cottage cheese gives the base visible curds. Blend it before seasoning if you prefer a smoother, more uniform dip. Either texture works in the skillet.

Serving and Leftovers

Serve the pizza bowl directly from the skillet with crackers and celery, or portion it out as a forkable meal. Add red pepper flakes at the table if desired.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave in short increments until hot and the cheese melts again, or warm in a shallow oven-safe dish at 350°F until heated through. You can also assemble the skillet ahead and refrigerate it unbaked; bake until the filling is hot and the cheese is bubbly before serving. Freezing is not the preferred option because the cottage cheese texture may change after thawing.

Nutrition

Approximate nutrition per serving, based on 1/4 of the skillet; crackers and celery are not included: 200 calories, 16g protein, 13g fat, and 6g carbohydrates. Per 100g: approximately 140 calories, 11g protein, 9g fat, and 5g carbohydrates. Values vary with the cottage cheese, sausage, sauce, and cheese used.