Deep pan pizza is super delicious but sometimes making the base from scratch is just too much work. This recipe is the ultimate cheat’s version – it uses a hollowed out cob loaf instead 🙂
As always, pizza is versatile and you can use all your family’s favourite toppings. I picked the classic combo of pepperoni and mushrooms because that is what I had in the fridge. The use of two layers of mozzarella ensures that stringy cheese effect which everyone loves.
The cob loaf I used was about 25cm/10 inches across. It would feed a family of four if you have a nice salad on the side. If you use a bigger loaf, or even individual cob rolls instead, just adjust the cooking time accordingly.
Ingredients – serves 4:
- 1 cob loaf
- 1/2 cup tomato pasta or pizza sauce
- 1/2 cup grated mozzarella
- 75g/3 oz thinly sliced button mushrooms
- 50g/2 oz thinly sliced pepperoni
- 1/4 cup grated cheddar cheese
- sprinkling of dried oregano
- Heat your oven to 180C/160C fan forced/350F.
- Put the cob loaf on a baking tray. Cut the top off the loaf then scoop out the bread to leave just the hollow crust. Be careful not to make any holes in the crust. Reserve the top slice and the scooped-out bread for another use (like breadcrumbs).
- Put half the mozzarella in a layer inside the cob crust, then dollop over half the tomato sauce.
- Next put your sliced mushrooms in a layer, then the pepperoni, followed by the remaining tomato sauce. Use the back of a spoon to spread the sauce out evenly.
- Finally scatter over the remaining mozzarella, then the cheddar cheese. Sprinkle the dried oregano on the top.
- Cover the top of the cob pizza loosely with aluminium foil and bake for 25-30 minutes or until the cheese is bubbling.
- Remove the foil and bake for another 10 minutes until the cheese is golden.
- Remove from the oven and leave to cool for about 10 minutes before serving.