Pull Apart Pizza Bread
Whether served as an appetizer or the main event, this cheesy loaf is a fun and eye-catching twist on pizza while holding on to all of those flavors we love so much. Feel free to try other filling variations such as roasted red pepper or marinated artichoke hearts, just be sure to choose something with a low water content to prevent the bread from getting soggy. And this dish can easily be made vegetarian by simply cutting out the pepperoni. To help keep the bottom of the loaf intact when making slices, lay a wooden spoon or chopstick on either side of the bread to prevent the knife from cutting all of the way through.
Ingredients
- • 1 (7” long) loaf sourdough bread
- • 8 slices of mozzarella, cut in half
- • 16 slices of pepperoni
- • 3 cloves garlic, grated
- • 4 tbsp salted butter, melted
- • 1 tsp Italian seasoning
- • 2 tbsp roughly chopped fresh basil
- • 1 cup marinara, warmed
Instructions
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1
Lay loaf of bread in a Suvie pan and trim off the top of the loaf so it’s no longer taller than the sides of the pan. Remove bread from pan and cut 1” slices into bread without cutting all the way through, leaving about ½” at the bottom of the loaf.
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2
In between each slice, add 2 half slices of mozzarella and 2 slices of pepperoni.
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3
In a small bowl, combine 3 cloves garlic, 4 tbsp melted butter, and 1 tsp Italian seasoning. Gently brush mixture on top of loaf.
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4
Wrap the stuffed loaf with foil and place in your Suvie pan. Load pan into the bottom zone of Suvie, input settings, and cook now or schedule
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5
Bottom Zone: Roast at 400°F for 50 minutes
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6
After the cook, remove the pan from your Suvie. Transfer the bread to a serving platter and top with basil. Serve with warmed marinara for dipping.