Garlic & Sundried Tomato White Pizza Hassselback Party Bread
This Garlic & Sundried Tomato White Pizza Hasselback Party Bread is slightly reminiscent of Texas toast, just jazzed up, taken to the next level, and with a cheesy white pizza flair. Crusty on the outside, soft and tender on the inside; this pull apart party loaf is exactly how bread should taste!
In a small bowl mix 2 tablespoons of each mozzarella, provolone and parmesan cheese. Set aside.
In a separate mixing bowl combine sundried tomatoes, ricotta cheese, scallions, basil, and remaining mozzarella, provolone and parmesan cheese. Mix well and set aside.
Slice straight down into bread, stopping just before cutting all the way through, making about ½’’ thick slices. Repeat with all the loaves to form hasselback bread.
Place each loaf onto an individual sheet of aluminum foil, sprayed with non-stick cooking spray, large enough to enclose the loaf. Set aside
In a small mixing bowl combine the melted butter, garlic, parmesan seasoning, dried oregano and crushed red pepper. Season with a pinch of salt and pepper. Mix well.
Use a pastry brush or a spoon to apply butter mixture to top of bread and inside of slices.
Wrap each loaf completely in the aluminum to enclose. Bake in the oven for 10 minutes.
Remove bread from oven. Gently stuff the ricotta mixture into the bread between the slices. Top with the reserved shredded mozzarella, provolone and parmesan cheese.
Bake, still in the aluminum foil but uncovered, for an additional 10 minutes, or until cheese is fully melted.
Remove from foil and transfer to serving platter. Garnish with additional fresh basil and serve with warm marinara sauce.