Pizza Cob Loaf Dip
If you haven’t heard of Cob Loaf Dip, it is a cheesy Australian staple that has gained popularity worldwide. The original recipe was to fill a “cob” loaf (just a round loaf of bread) with cheese, spinach, and a french onion soup packet. I hope you enjoy this ooey-gooey pizza twist on the historic Australian dish!
Ingredients
1 GF round loaf of bread- I got mine at Atuvava bakery in Minneapolis, they are called rustic boules if you go yourself!
⅔ C Bushel Boy Farms cherry tomatoes, quartered (Look for them here in the Twin Cities at @Kowalskis, @LundsandByerlys, @HyVee and more!)
4 C freshly shredded cheese* (I did 2 C mozzarella and 2 C sharp white cheddar)
¼ C diced yellow onion
2 T tomato paste
2 oz sliced or chopped pepperoni, divided
1 ½ C plain unflavored Greek yogurt*
2 tsp minced garlic
¼ C sliced olives, green or black
¼ C chopped pickled jalapeños, optional
2 T avocado oil, plus more for coating the loaf
½ T dried oregano
Fresh parsley
Fresh basil
S+P to taste
Directions
Preheat oven to 350℉ and slice the top ⅓ of the loaf off
Cut/scoop the bread from inside leaving about 1½- 2cm walls of bread to withhold the dip and set aside
Spray or brush the loaf with oil and bake on a baking sheet for 20 minutes
While the loaf is crisping up in the oven, chop/slice all of the bread you removed from the loaf (including the top)
Set the loaf aside to cool, and place reserved bread slices, olives, tomatoes, half of the jalapeños, and a handful of pepperoni. Spray or brush with oil and sprinkle with oregano and S+P, bake for 8-10 minutes until the bread is crispy
While this is baking, heat the oil in a large saucepan or dutch oven over medium heat
Add onion, garlic, pepperoni, season with S+P and sauté until onions are translucent
Stir in tomato paste
Add yogurt and shredded cheese stirring until gooey and melted. Be careful not to use too high of heat or overcook the cheese, as it can denature the proteins in the cheese causing clumping
Transfer mixture into your loaf, top with the roasted olives, tomatoes, pepperoni, the rest of the jalapeños, and fresh parsley and basil
Use the bread slices to dip
Notes
*you may use pre-shredded cheese but it tastes so much better not pre-shredded in my opinion
*you can sub sour cream for Greek yogurt
