I love this recipe because it combines all the flavors of a great pizza in a fun and portable form. The crusty cob loaf holds layers of cheese, vegetables, and savory fillings that meld together beautifully as it chills overnight. It’s ideal for entertaining because I can make it the day before and simply slice and serve when needed. Plus, it looks amazing and tastes even better.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/4 cup extra virgin olive oil 1 tsp finely chopped fresh rosemary leaves 2 garlic cloves, crushed 605g wholemeal sourdough cob loaf 100g chargrilled red capsicum 4 cheddar cheese slices 20g baby spinach 100g halal deli meat, thinly sliced 2 cups pitted and halved marinated green olives, drained 1 cup loosely packed fresh basil leaves 1 1/2 cups drained semi-dried tomatoes
Directions
I begin by placing the olive oil, rosemary, and garlic in a small frying pan over low heat. I let it warm gently for a few minutes to infuse the flavors, then season with salt and pepper.
Next, I take the cob loaf and slice about 4cm off the top using a serrated knife, setting the top aside. I carefully hollow out the inside of the loaf, leaving about a 1.5cm crust all around. I brush the inside of the loaf and the underside of the reserved top with the fragrant rosemary oil mixture.
To assemble, I layer the ingredients inside the loaf, starting with the chargrilled red capsicum on the base, followed by the cheddar cheese slices. I trim the cheese to fit so there’s an even layer. Then I continue layering — first the baby spinach, then the sliced meat, olives, basil leaves, and semi-dried tomatoes. Each layer adds flavor, color, and texture, creating a deliciously hearty filling.
Once the layers are complete, I replace the top of the cob loaf and press it down gently. I wrap the entire loaf tightly in plastic wrap, place it on a large plate, and top it with another plate weighed down by two heavy cans. This helps compress the filling and blend the flavors. I refrigerate it overnight so everything melds together perfectly.
When it’s time to serve, I unwrap the loaf, slice it into wedges, and serve it cold or at room temperature. It’s perfect for picnics and outdoor gatherings — no reheating required.
Servings and Timing
This recipe serves about 6 people and takes 30 minutes to prepare (25 minutes of prep and 5 minutes of cooking for the rosemary oil). It’s best made a day in advance to allow the flavors to fully develop.
Variations
I sometimes add layers of roasted zucchini, grilled eggplant, or artichoke hearts for extra Mediterranean flavor. For a spicier version, I include a few sliced chili peppers or a drizzle of chili oil. Mozzarella or provolone also make great cheese alternatives, and if I want a more classic pizza flavor, I add a thin layer of tomato paste or pesto at the bottom.
Storage/Reheating
I store the cob loaf wrapped in plastic wrap in the fridge for up to 2 days. It’s best served chilled or at room temperature, so there’s no need to reheat. If I want to serve it warm, I unwrap it and place it in a low oven (about 160°C) for 10 minutes to lightly heat through without drying it out.
FAQs
Can I make this the night before?
Yes, I always make it the day before — it tastes even better after chilling overnight.
What bread works best?
A dense cob loaf, like sourdough or wholemeal, holds the layers perfectly without getting soggy.
Can I add different fillings?
Definitely — roasted vegetables, sun-dried tomatoes, or grilled chicken all work beautifully.
How do I keep it from going soggy?
I brush the inside with the rosemary oil, which creates a barrier that helps keep the bread crisp.
Can I make it vegetarian?
Yes, I simply skip the meat and double up on vegetables and cheese.
What’s the best way to slice it?
I use a serrated knife and slice it into thick wedges for easy serving.
Can I freeze it?
It’s best enjoyed fresh or chilled — freezing can make the bread and fillings watery.
Can I serve it warm?
Yes, I warm it in a low oven for about 10 minutes if I prefer it slightly toasty.
What can I serve with it?
It’s great on its own or with a fresh green salad or antipasto platter.
How long does it last?
It keeps well in the fridge for up to 2 days — perfect for prepping ahead for a picnic.
Conclusion
This Picnic Pizza Cob Loaf is a fun and flavorful twist on classic picnic food. I love how it combines the cheesy, savory goodness of pizza with the rustic charm of a cob loaf. It’s easy to make, easy to transport, and always a hit at any gathering. With its colorful layers and bold flavors, it’s the ultimate picnic showstopper that everyone will love.
A vibrant and hearty Picnic Pizza Cob Loaf filled with layers of cheese, meat, vegetables, and herbs inside a crusty sourdough loaf. Perfect for picnics, parties, or gatherings — it’s easy to prepare ahead and slice for sharing.
Ingredients
1/4 cup Extra virgin olive oil
1 tsp Fresh rosemary leaves, finely chopped
2 Garlic cloves, crushed
605 g Wholemeal sourdough cob loaf
100 g Chargrilled red capsicum
4 Cheddar cheese slices
20 g Baby spinach
100 g Halal deli meat, thinly sliced
2 cups Marinated green olives, pitted and halved
1 cup Fresh basil leaves, loosely packed
1 1/2 cups Semi-dried tomatoes, drained
Salt and pepper, to taste
Instructions
Place olive oil, rosemary, and garlic in a small frying pan over low heat. Cook gently for 5 minutes until fragrant. Season with salt and pepper.
Slice about 4 cm off the top of the cob loaf and hollow out the centre, leaving a 1.5 cm crust.
Brush the inside of the loaf and the underside of the lid with the rosemary oil mixture.
Layer the fillings inside the loaf: chargrilled red capsicum, cheddar cheese slices, baby spinach, deli meat, olives, basil leaves, and semi-dried tomatoes.
Replace the top of the loaf, press down gently, and wrap tightly in plastic wrap.
Place the loaf on a plate, top with another plate and weigh down with two cans. Refrigerate overnight to compress and allow flavours to develop.
Before serving, unwrap the loaf, slice into wedges, and serve cold or at room temperature.
Notes
Use a dense cob loaf like sourdough to prevent sogginess.
Add layers of roasted zucchini, grilled eggplant, or artichoke hearts for extra flavour.
Include chili flakes or chili oil for a spicier version.
Replace cheddar with mozzarella or provolone for a classic pizza taste.
Brush the inside of the loaf with rosemary oil to seal it and keep it crisp.
Store wrapped in the fridge for up to 2 days. Serve chilled or warm gently in the oven before serving.
