Potato pizza cob loaf

A take on the Italian pizza con patate (pizza with potatoes), this aromatic loaf features layers of sliced potato, different cheeses and fresh rosemary.

Pizza cob loaf Credit: Brodie Nalywajko

• serves

  4

• prep

  5 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 1 x 500g cob loaf
• sunflower oil (or canola oil, olive oil)
• 1 brown onion, sliced
• 2 cloves garlic, peeled and left whole
• 3 potatoes, thinly sliced into rounds
• 300 g grated mozzarella, plus extra for topping
• 100 g manchego cheese, grated, plus extra for topping
• 150 g fresh mozzarella (bocconcini), plus extra for topping
• 1 – 2 sprigs rosemary, chopped (optional)
• chilli oil, salt and pepper, to taste
• deli meats or basturma, to serve (optional)

Instructions

1. Preheat the oven to 140°C.
2. Slice around 2 cm off the top of the cob loaf, and remove the soft bread inside. Break it up into bite-sized pieces, including the lid and place it onto a tray lined with baking paper and drizzle a little sunflower oil over the top.
3. Place the bite-sized pieces and the empty cob loaf (sliced individually around the loaf about three quarters of the way down the loaf, for easy access) onto a lined tray and into the oven for 10 minutes to lightly crisp the bread.
4. In a pan over the stovetop, caramelise the onions to your liking and then cook the potato rounds until cooked and slightly golden. Season with salt and pepper, to taste.
5. Over low heat add the mozzarella, manchego and bocconcini until it begins to melt, about 2 minutes.
6. Pour the cheese and potato mixture into the cob loaf (sliced individually around the loaf about three quarters of the way down the loaf, for easy access) and top with extra cheese, and rosemary and add it back to the oven at 180°C for around 5-10 minutes until it's gooey and a little golden (like you would on a pizza). Serve it warm so you get the cheesy pull effect!

 

Styling and photography by Brodie Nalywajko @pierogistudio.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.