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Picnic pizza cob loaf

 Picnic pizza cob loaf

  • 25m prep
  • 05m cook
  • OMG - it's pizza in a cob! The perfect make-ahead winner, bring it to your next picnic or party - just slice and serve.

    556 calories per serve

    11 Ingredients

    • 1/4 cup extra virgin olive oil
    • 1 tsp finely chopped fresh rosemary leaves
    • 2 garlic cloves, crushed
    • 605g wholemeal sourdough cob loaf
    • 100g chargrilled red capsicum
    • 4 cheddar cheese slices
    • 20g baby spinach
    • 100g thinly sliced salami
    • 2 cups pitted and halved marinated green olives, drained
    • 1 cup loosely packed fresh basil leaves
    • 1 1/2 cups drained semi-dried tomatoes

    4 Method Steps

    Place oilrosemary and garlic in a small frying pan. Season with salt and pepper. Place oil, rosemary and garlic in a small frying pan. Season with salt and pepper.
    • Using a serrated knife, cut 4cm off the top of cob loaf. Reserve top. Leaving a 1.5cm-thick crust, remove soft bread from centre and discard. Brush inside of cob loaf and underside of reserved bread top with rosemary mixture.
    • Place cob loaf on a large plate. Place capsicum, in a single layer, over cob base. Top with cheese, in a single layer, trimming to fit. Continue layering with spinachsalamiolivesbasil and tomatoes. Sandwich with bread top.
    • Wrap loaf tightly in plastic wrap. Top with another large plate. Top with 2 heavy cans to compress filling. Refrigerate overnight to allow flavours to develop. Serve.


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