Cob a Pizza the Action




  • 350g Slo Wood Smoked Beef Brisket

  • 30ml olive oil

  • 1 cob loaf

  • 5 cherry tomatoes, quartered

  • 5 green olives, pitted and sliced

  • 100g salami, sliced

  • 1/2 red onion, sliced

  • 2 garlic cloves, minced

  • 1 red capsicum, finely sliced

  • 85g cup tomato paste

  • 375g sour cream

  • 320g mozzarella cheese, grated

  • 250g cream cheese

  • Continental parsley, chopped, to serve




  1. Preheat fan-forced oven to 180°C/160°C fan-forced.

  2. Cut a 4cm lid off the cob loaf. Scoop bread from the centre of the loaf, leaving a 1.5cm edge. Roughly rip the bread into chunks and place it all onto a baking tray.

  3. Heat the oil in a large pan and sauté the garlic, onion, capsicum and cherry tomatoes. Cook until soft and then add the olives and salami, followed by the Slo Wood Smoked Beef Brisket.  

  4. Add the sour cream and cream cheese and stir until melted. Then add the tomato paste and stir until well combined. Reduce to low heat. Add the mozzarella cheese and stir until melted. 

  5. Fill the loaf with the cheese mixture. Top with some extra mozzarella. Bake for 5-10 minutes or until the cheese is melted.

  6. Garnish with parsley and devour warm with the troops!

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