The Ultimate Pizza Stuffed Sourdough Bread Recipe

This ultimate pizza stuffed sourdough bread is loaded with melty cheese, savory sauce, and your favorite pizza toppings—all wrapped inside a soft, chewy sourdough loaf. An easy, crowd-pleasing recipe perfect for weeknights or game day.

This pizza stuffed sourdough loaf takes everything you love about pizza night and tucks it inside warm, homemade sourdough. It’s simple, comforting, and fun to make—just layer your favorite toppings, wrap them in dough, and bake until golden and melty.

It’s the kind of recipe the whole family gets excited about and one that fits perfectly into a from-scratch, cozy kitchen routine.

If there’s one thing I’ve learned over the years, it’s that the simplest homemade recipes often become the ones my family asks for again and again. And honestly? This recipe might be the ultimate pizza mash-up — the perfect blend of comfort-food nostalgia and slow-living sourdough love.

It still amazes me how all of this — this cozy, from-scratch kitchen life — started with sourdough. Just a jar of bubbly wild yeasts on my counter and a desire to learn. My entire love for scratch cooking and baking began the moment I made my very first loaf of sourdough.

It sent me on a journey I didn’t even know I needed… learning the rhythms of dough rise, bulk rise, feeding an active starter, discovering the best way to make things from scratch, and ultimately learning the art of making food that feels intentional and nourishing.

Be sure to check out my beginners guide on sourdough or sourdough basics course if you are new to the sourdough world!

Whether you need a fun weeknight dinner, something new to bring to a gathering, or just an easy way to use a fresh loaf of sourdough, this one is a keeper.

Why You’ll Love This Ultimate Pizza Stuffed Sourdough Bread

This recipe checks all my boxes:

• Simple
• Cheesy
• Family-approved
• Uses ingredients from your local grocery store
• Perfect for cozy, real-life cooking

And let’s be honest — anything that combines sourdough and pizza flavor is going to make people very, very happy.

You start with a full baked sourdough loaf (I link my single-loaf recipe often because it’s the base of practically everything I make in my kitchen). Then you tuck pizza toppings deep into the crosshatch slices. The brie melts down into every pocket, the mozzarella turns bubbly, the pizza sauce adds that classic tang, and the pepperoni crisps at the edges.

This is truly the ultimate pizza mash-up — not pizza dough, not a sourdough pizza crust, but a stuffed sourdough bread pizza situation that you pull apart with your hands. And honestly? That makes it 10x more fun.

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Key Ingredients You’ll Need

Here’s a quick run-through of the basics:

• One full baked sourdough loaf — cooled, but still soft. (If baking the day before, store in a bread box or airtight container.)
• Brie — this adds the creamiest base.
• Mozzarella cheese — essential for that classic pizza stretch.
• Pizza sauce — adds acidity and flavor; don’t skip it.
• Pepperoni or mini pepperonis — I like mini because they crisp more.
• Garlic + Italian seasoning — because pizza without Italian seasoning is simply not pizza.

The beauty of this recipe is that your loaf of sourdough becomes the pizza dough. No need for a pizza dough recipe or shaping a large rectangle — everything gets tucked inside the bread itself.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

How to Make Pizza Stuffed Sourdough Bread

This recipe is incredibly hands-on, tactile, and fun — especially if you’re the type of person who loves the feel of sticky dough, the magic of wild yeasts, and the whole ritual of scratch baking.

Even though you’re starting with a baked sourdough loaf, the entire process still feels rooted in the heart of sourdough baking. It reminds me of the very first time I used parchment paper under my sourdough loaf and lifted it into a dutch oven, wondering how on earth it was going to turn into real bread.

Sourdough teaches patience, curiosity, and creativity — all things that translate beautifully into recipes like this.

Prep Your Space—Preheat your preheated oven to 400°F. Line a baking sheet or sheet pan with parchment paper. Set your cooled sourdough loaf on a cutting board.

No need for a stand mixer, mixing bowl, or bench scraper this time — the dough work is already done. (Thank you, next-day sourdough blessings.)

Slice the Loaf—You’ll use a serrated knife to cut a deep crosshatch pattern into the surface of the dough. Make vertical slices… then horizontal slices… but don’t cut through the base.

You’re essentially creating little pockets throughout the loaf where all the cheese and toppings will melt into equal pieces of deliciousness.

Layer the Brie—Slice the brie into wedges — rind on. Slide one piece into each pocket, making sure the brie is distributed throughout. It melts incredibly well and becomes the creamy foundation for all the other toppings.

Add Pepperoni + Mozzarella—Slip pepperoni (or mini pepperonis) right on top of the brie. Then sprinkle mozzarella cheese generously so it falls into the cuts.

Drizzle with Pizza Sauce—Spoon pizza sauce into the pockets — enough to coat but not so much that it floods out.

Make the Garlic Butter Drizzle

In a small bowl, combine:

• melted butter
• olive oil
• minced garlic
• Italian seasoning

Pour this over the loaf, letting it sink down into every corner.

Bake Until Golden Brown—Bake for 18–22 minutes. The cheese should be melty, the loaf golden brown, and the pepperoni edges crispy.

Serve Warm—Let everyone pull individual slices right from the loaf.

Serving Suggestions

This stuffed sourdough bread pairs beautifully with:

• A crisp green salad
• Fresh basil scattered on top
• A sprinkle of parmesan cheese
• Warm marinara on the side (great for dipping!)
• A bowl of roasted vegetables
• Soup (tomato soup is the favorite way in our home)

If you’re serving this for a weeknight dinner, it stands completely on its own — especially if your kids love homemade pizza nights. It’s a fun twist on pizza night that keeps things simple and burst with bold flavor.

Baking Tips & Variations

Here are my best recommendations, especially if you’re a sourdough lover who already enjoys experimenting in the kitchen:

• Use Room Temperature Loaf—A cold sourdough loaf is harder to slice and doesn’t pull apart as easily.
• Don’t Overfill—You want each pocket coated, not overflowing.
• Use Strong Cheese Combinations—Mozzarella cheese is essential, but you can add a sprinkle of parmesan cheese for more depth.
• Bake on Parchment—This keeps the loaf from sticking and makes cleanup simple.
• Let It Cool Slightly—A few minutes on a wire rack or cooling rack helps the structure set.

Storing Leftovers

If you have leftovers (rare in my house):

• Store in an airtight container or freezer-safe bag
• Reheat in a preheated oven at 350°F for 10 minutes
• You can also freeze wrapped slices in a ziplock bag for the next day

Recipe FAQs

More Pizza Recipes You Might Love

• Sourdough Pizza Crust–Make Ahead and Freeze
• Same day Sourdough Pizza Discard
• Quick Deep Dish Pizza Dough

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!