Barbecue Chicken Pizza Stuffed Pull Apart Bread

Ingredients

• 1 crusty sourdough vienna loaf, unsliced
• 1/2 cup barbecue sauce
• 1 whole, cooked chicken breast, sliced or chopped finely
• 200 g / 7oz mozzarella cheese, thinly sliced
• 1/2 red onion, finely sliced
• 2 tablespoons sliced black olives
• 1/2 cup sliced mushrooms
• 100 g / 3.5oz cherry tomatoes, halved
• 1 x 227g / 8oz tin pineapple rings
• Italian pizza herbs, dried seasoning
• Basil leaves, shredded or chopped finely

Directions

1. Heat the oven to 176C | 350F degrees. Set the loaf on a lightly greased oven tray. Using a sharp bread knife, slice lengthwise down the loaf in rows along the natural creases, stopping before you reach the bottom crust. Hold the bread steady from above, then make crosswise cuts as well, again leaving about 1cm of bread attached above the base.
2. Add the barbecue sauce to the openings with a spoon, or squeeze it straight from the bottle, and spread it through the cuts so the inside of the loaf is evenly coated. Tuck the chicken breast, cheese slices, onions, olives and mushrooms into each opening and wedge. Press everything firmly down into the bread so it is well filled.
3. Scatter the italian pizza herbs over the loaf, cover it with foil, and bake for 15 – 20 minutes, until the cheese is melted.
4. Take off the foil and return the bread to the oven for another 10 minutes, until the outside is golden and crisp.
5. As the bread bakes, cook the pineapple rings and cherry tomatoes in a lightly greased nonstick pan/skillet until they are done to your liking.
6. Remove the pizza pull apart bread from the oven, then serve it with the pineapple rings and cherry tomatoes. Finish with the shredded Basil leaves.