Loaded Pizza Bread

This Super Bowl party favorite is not just another French bread pizza. It's like a dip meets pizza in the perfect package. A great appetizer or you could pair it with a salad for an easy weeknight dinner that the family will love.

Print Recipe

Prep Time 10

Total Time 40

Course lunch/dinner

Cuisine Italian

Servings 10 people

Calories 5630.2 kcal

Equipment

1 Chef's knife For slicing bread and herbs.
1 Mixing Bowl For combining the cheese mixture.
1 Spatula or Spoon For scooping and spreading ingredients.
1 Baking Sheet To support the bread halves during baking.
1 Aluminum Foil For wrapping the bread during initial baking.

Ingredients

Main

1 12 ounce loaf French bread
1 8 ounce container garlic and herb cream cheese, softened
⅓ cup grated Parmesan cheese
2 ½ cups shredded mozzarella cheese divided
1 pound cooked crumbled Italian sausage
1 14 ounce jar pizza sauce
10 mini pepperoni slices or to taste
2 tablespoons sliced black olives or to taste
2 teaspoons chopped fresh parsley or basil Optional

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Slice bread in half lengthwise and scoop out some of the center of the loaf and reserve for another use such as making breadcrumbs. Set loaf halves aside.
Combine herbed cream cheese, Parmesan cheese, and 1 cup mozzarella cheese in a bowl and stir until well combined. Divide cheese mixture between the two bread halves and spread in an even layer. Top evenly with cooked sausage. Divide sauce among each half, lightly spreading it to cover the sausage. Top with mini pepperoni, olives, and remaining cheese.
Wrap each loaf halve completely in foil, keeping the top slightly loose so it doesn't stick to the cheese.
Bake in the preheated oven until the cheeses are gooey and melted and the bread is golden and toasted, 25 to 30 minutes. Remove from the foil and let stand 5 minutes. Sprinkle with fresh parsley or basil and cut loaves in 2 inch thick slices. Meredith Food Studie

Notes

For an extra crispy base, consider lightly toasting the hollowed French bread in the oven for 5-7 minutes before adding the cheese mixture. This creates a barrier and prevents the bread from becoming soggy, especially with the saucy toppings. When wrapping, ensure the foil isn't too tight on top, allowing for a slight cheese crust to form. For a golden, bubbling top, remove the foil for the last 5-10 minutes of baking. Don't be shy to customize toppings; sautéed peppers or onions would add a nice depth. A drizzle of quality olive oil before baking enhances flavor and helps browning. Ensure your sausage is well-drained to avoid excess moisture.