1 1/4 cups ricotta cheese
1 cup sliced bacon
1 tsp grated Parmesan cheese
1/2 cup mayonnaise
1 pinch dried oregano
1 1/2 teaspoons salt
1/2 teaspoon dried oregano, divided
3 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons dried oregano clove garlic cloves
1 pound thinly sliced pepperoni sausage
1 1/2 teaspoons dried basil
1 1/4 teaspoons dried thyme
Prepare ricotta cheese according to package directions.
Place bacon in the large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine ricotta cheese, bacon, Parmesan cheese, mayonnaise, oregano, salt and oregano. Mix thoroughly, then set aside.
In the same skillet, place sausage, pepperoni, basil and thyme. Cook over medium heat until evenly brown. Drain off grease and break up tomato shell into small pieces.
Remove bacon from skillet; set aside. Heat oil in skillet or frying pan until bubbles form; add bacon, the ricotta cheese mixture, onions and Italian seasoning. Mix for a minute, then stir in garlic. Cook ~2 minutes on each side, until easy to take off.
Remove skillet from heat; pour pan of oil over ricotta cheese mixture. Cook, stirring occasionally, until mixture begins to heat and mixture plumbs, scraping spoon repeatedly, for 2 minutes. Remove skillet from heat. Stir ricotta cheese mixture, bacon, salt, oregano and basil into ricotta cheese, stirring well.
In a heavy saucepan with a lid, heat olive oil over medium heat. Add ricotta cheese mixture, garlic, oregano and basil. Bring to a boil and continue stirring until mixture is nearly cooked. Remove from heat.