Barbecue Chicken Pizza Stuffed Pull Apart Bread
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1 crusty sourdough vienna loaf
1/2 cup barbecue sauce
1 whole
200 g | 7oz mozzarella cheese
½ red onion
2 tablespoons sliced black olives
1/2 cup sliced mushrooms
100 g | 3.5oz cherry tomatoes
1 x 227g | 8oz tin pineapple rings
Italian pizza herbs
Basil leaves
Directions
Preheat oven to 176C | 350F degrees. Place the loaf on a lightly greased oven tray. With a sharp bread knife, cut the bread in rows lengthwise along the bread creases, being careful not to cut through to the base of the loaf. Holding the bread over the top, cut across into it widthwise, again about 1cm above the base crust Spoon the barbecue sauce into each cut and spread to evenly coat the inside of the bread. Insert the chicken breast, cheese slices, onions, olives and mushrooms into each slice/wedge. Push all ingredients down into the bread really well. Sprinkle with the italian pizza herbs; cover with foil and bake for 15 - 20 minutes, or until cheese has melted. Uncover and bake again for a further 10 minutes, or until bread has turned golden and crispy. While the bread is baking; grill pineapple rings and cherry tomatoes on a lightly greased nonstick pan/skillet until cooked to your liking. Remove the pizza pull apart bread from the oven and serve with the pineapple rings and cherry tomatoes. Top with shredded Basil leaves.