All the flavours and toppings you know and love on a supreme pizza, in epic cob loaf dip form! Think stringy cheese, pepperoni, capsicum – the works. Ready in just 20 minutes.
In This Post You’ll Learn
Why We Love This
This pizza cob loaf is made for sharing – full of HUGE pizza flavour (and all of the cheese)!
It really does taste exactly like a pizza too, so wait until you see the reaction from friends and family!
Related: Chicken & Corn Cob Loaf / Cheese & Bacon Cob Loaf
What is Pizza Cob Loaf?
Our friends and family love cob loaf dips, so we thought it high time to add a new one to our repertoire – pizza cob loaf!
This one is based on the traditional spinach cob loaf, a classic Australian party dish that was super popular in the 80’s. It has made a huge comeback – and rightly so in our opinion.
Instead of spinach we’ve gone for the classic flavours of supreme pizza served up in a bread bowl. The mix of ham, pepperoni, cheese and sour cream is totally moreish.
Serve this one up for a small group of friends and it can easily work as a main meal on its own, or for bigger events like a BBQ it is perfect as an appetiser before your favourites like rissoles, cevapi and Greek salad.
What You’ll Need
- Cob Loaf – We use a plain white cob loaf from the supermarket. You can also use sourdough, wholemeal or homemade if you prefer.
- Cheese – For convenience we love using shredded pizza cheese from the store. It’s deliciously melty and turns golden brown. Sub for regular tasty or cheddar cheese. Anything that melts well!
- Sour Cream – The base that makes a really good cob dip. Start with this, and you’ll be well on your way to amazing, creamy flavour. It’s fine to use light sour cream, or even sub with Greek yoghurt, cottage cheese or ricotta for a lighter finish. For a heavier, cheesier finish, sub with cream cheese.
- Pizza Sauce – For the classic pizza flavour go for a garlic and herb sauce. Sub with passata or crushed tomatoes if you prefer.
- Supreme Ingredients – We’ve based our pizza dip on the classic toppings you know and love from a supreme pizza, such as garlic and onion, mushroom, capsicum, olives, ham and pepperoni. Feel free to use any of your favourite pizza topping ingredients, or skip the ones you don’t like!
How to Make Pizza Cob Loaf
First, gather your ingredients: See recipe card below for measurements.
- Slice around 2 cm / 1 inch off the top of the cob loaf and remove the soft bread inside. Break it up into chunky pieces, and chop up the lid into chunks as well. Place the hollowed out cob loaf on a large plate.
- Heat the olive oil in a medium saucepan over medium heat. Throw in your onion and garlic and cook for 2-3 minutes until translucent.
- Next, add in your chopped capsicum, mushrooms and olives. Give everything a stir, and fry for another couple of minutes.
- Now add in most of the ham and pepperoni, reserving a small handful of each to garnish the top. Fry again for a couple of minutes.
- Pour in the sour cream, pizza sauce, Italian herb seasoning and 1 1/2 cups of the 2 cups tasty cheese. Stir and continue cooking until heated through, approx. 2-4 minutes.
- Pour the pizza dip into your cob loaf and top with remaining ham, pepperoni and 1/2 cup cheese. Garnish with an optional extra sprinkling of Italian herb seasoning.
- Place your cob onto a layer of aluminium foil (so it’s easier to lift out once cooked) and place into your air fryer (or pre-heated oven, fan forced). Cook at 200°C / 400°F for 5 minutes until the cheese and toppings are nicely melted and cooked on top.
Wandercook’s Tips
- Serve Hot – The quicker you get it out of the air fryer and onto the table the better, while the cheese is still super soft and stringy to dip straight into.
- Make Handles – Use the sides of the aluminium foil to act as handles and help both lower and pull out the cob loaf. Be extra careful of the heat when taking it out!
Storage, Freezing & Reheating
Best eaten fresh. If you have any leftovers you can wrap it up in aluminium foil and store in the fridge. Reheat in either the air fryer or oven. We don’t recommend freezing this cob.
FAQs
Cut them into “pizza” slice sandwiches, pick them eat them and it like that!
Yes! Keep the bread lid and cut it so it forms a wall down the middle of your cob. That way you can do two completely different flavours – say pizza cob loaf on one side and classic spinach cob on the other. Just make sure you have the sauce ingredients for each so they fit in the bread bowl!
Serving Ideas & Variations
- To Serve – Feel free to add extra bread, such as a sliced crusty baguette or crackers and veggie sticks for added dippers.
- Anchovies and Pineapple – The two most contested pizza toppings have been left off of our recipe, but do feel free to add your own favourite toppings such as these – we won’t judge you!
Try these amazing recipes next:
★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
Ingredients
- 1 cob loaf
For the filling
- 1 tbsp olive oil
- ½ onion chopped
- 2 tsp garlic chopped
- ½ capsicum / bell pepper chopped
- 4 mushrooms diced
- ¼ cup olives sliced
- 100 g pepperoni 5.29 oz, sub salami or bacon
- 100 g ham chopped or sliced into thin strips
- 300 g sour cream 10.58 oz
- 150 g pizza sauce Sub crushed tomatoes or passata
- 2 tsp Italian herb seasoning sub with or mix of dried rosemary, oregano and basil
- 2 cups tasty cheese grated
Instructions
- Slice around 2 cm / 1 inch off the top of the 1 cob loaf and remove the soft bread inside. Break it up into chunky pieces, and chop up the lid into chunks as well. Place the hollowed out cob loaf on a large plate.
- Heat the 1 tbsp olive oil in a medium saucepan over medium heat. Throw in your ½ onion and 2 tsp garlic and cook for 2-3 minutes until translucent.
- Next, add in your chopped ½ capsicum / bell pepper, 4 mushrooms and ¼ cup olives. Give everything a stir, and fry for another couple of minutes.
- Now add in most of the 100 g ham and 100 g pepperoni, reserving a small handful of each to garnish the top. Fry again for a couple of minutes.
- Pour in the 300 g sour cream, 150 g pizza sauce, 2 tsp Italian herb seasoning and 1 1/2 cups of the 2 cups tasty cheese. Stir and continue cooking until heated through, approx. 2-4 minutes.
- Pour the pizza dip into your cob loaf and top with remaining ham, pepperoni and 1/2 cup cheese. Garnish with an optional extra sprinkling of Italian herb seasoning.
- Place your cob onto a layer of aluminium foil (so it’s easier to lift out once cooked) and place into your air fryer (or pre-heated oven, fan forced). Cook at 200°C / 400°F for 5 minutes until the cheese and toppings are nicely melted and cooked on top.
Video
Recipe Notes
- Storage, Freezing and Reheating – Best eaten fresh. If you have any leftovers you can wrap it up in aluminium foil and store in the fridge. Reheat in either the air fryer or oven. We don’t recommend freezing this cob.
- Serve Hot – The quicker you get it out of the air fryer and onto the table the better, while the cheese is still super soft and stringy to dip straight into.
- Make Handles – Use the sides of the aluminium foil to act as handles and help both lower and pull out the cob loaf. Be extra careful of the heat when taking it out!
- To Serve – Feel free to add extra bread, such as a sliced crusty baguette or crackers and veggie sticks for added dippers.
- Anchovies and Pineapple – The two most contested pizza toppings have been left off of our recipe, but do feel free to add your own favourite toppings such as these – we won’t judge you!
Nutrition
No Comments