• Preheat to 400°F. Line a baking sheet with parchment.
• Place the sourdough loaf on a cutting board. Using a serrated knife, cut slices vertically, then slices horizontally creating a deep crosshatch pattern that stops just before cutting through the base.You’ll have lots of little pockets for the melted brie + toppings.
• Slice the brie wheel into thin wedges (like slicing a small pie), keeping the rind on — it melts beautifully and helps hold the structure.
• Place a slice of brie into each cut section of the bread so that brie is tucked throughout the loaf, forming the creamy base.
• Once the brie is layered into the pockets, slip pepperoni slices right on top of the brie layers. Make sure each pocket has at least one piece of pepperoni for full flavor. This ensures the pepperoni gets crisp edges while the brie melts underneath.
• Sprinkle mozzarella over the loaf, letting it fall into the cuts around the brie and pepperoni.
• Spoon or drizzle pizza sauce into the openings — just enough to coat but not overflow.

Make a Garlic Butter Drizzle

• Stir together melted butter, olive oil, minced garlic, and Italian seasoning.
• Drizzle this mixture generously over the whole loaf, letting it seep into the cracks.

Bake

• Bake on the prepared sheet for 18–22 minutes, or until the brie is melted, the mozzarella is bubbly, and the pepperoni edges are lightly crisp.
• Serve immediately and let everyone pull apart gooey, cheesy slices.