Bread Pizza Stuffed with Meat and Mushrooms Recipe

Name: Bread Pizza Stuffed with Meat and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 18- to 24-inch loaf Italian semolina bread (day-old is fine); 3 tablespoons EVOO (extra-virgin olive oil); 4 medium portobello mushroom caps, thinly sliced; 2 slices pancetta or bacon, chopped; 2 pounds ground beef; 2 medium yellow onions, finely chopped; 1 carrot, grated or finely chopped; Coarse black pepper and coarse salt; 1 tablespoon Worcestershire sauce; 1 teaspoon ground allspice, 1/3 palmful; 1/2 cup red wine, a couple of glugs; 1/2 cup beef stock; 1 14-ounce can crushed tomatoes; A handful of fresh flat-leaf parsley, finely chopped; 1 pound fresh mozzarella, thinly sliced; 1 handful grated Parmigiano-Reggiano or Pecorino Romano cheese; 1 cup fresh basil, 20 leaves, shredded or torn

Servings: persons

1 18- to 24-inch loaf Italian semolina bread (day-old is fine)
3 tablespoons EVOO (extra-virgin olive oil)
4 medium portobello mushroom caps, thinly sliced
2 slices pancetta or bacon, chopped
2 pounds ground beef
2 medium yellow onions, finely chopped
1 carrot, grated or finely chopped
Coarse black pepper and coarse salt
1 tablespoon Worcestershire sauce
1 teaspoon ground allspice, 1/3 palmful
1/2 cup red wine, a couple of glugs
1/2 cup beef stock
1 14-ounce can crushed tomatoes
A handful of fresh flat-leaf parsley, finely chopped
1 pound fresh mozzarella, thinly sliced
1 handful grated Parmigiano-Reggiano or Pecorino Romano cheese
1 cup fresh basil, 20 leaves, shredded or torn

1
Heat the oven to 350F.
2
Split the bread lengthwise, then cut it in half again and hollow out some of the soft insides of the bread.
3
Lightly crisp the bread in the oven, 10 minutes.
4
Remove the bread and switch the broiler on.
5
Heat a medium nonstick skillet over medium-high heat.
6
Add 2 tablespoons of the EVOO, twice around the pan, and the mushrooms.
7
Cook the mushrooms until dark and tender, 7 to 8 minutes, stirring frequently.
8
Heat a second medium nonstick skillet over medium-high heat with the remaining tablespoon of EVOO.
9
When the EVOO smokes, add the pancetta or bacon and render the fat for a minute or so, then add the ground beef and break it up into an even layer.
10
Deeply brown and caramelize the meat, 5 minutes.
11
Add the onions and carrots and season with lots of coarse pepper, some salt, the Worcestershire, and the ground allspice, then cook for 10 minutes more, stirring frequently.
12
Add the wine and scrape up all the brown bits.
13
Add the stock to loosen up the mixture a little, then add the tomatoes and parsley and heat through, 1 to 2 minutes.
14
Remove from the heat.
15
Season the cooked mushrooms with salt and pepper.
16
Fill the toasted breads with equal amounts of mushrooms, then top them with equal amounts of the meat sauce.
17
Cover the meat sauce with a layer of mozzarella and a sprinkle of Parmigiano or Romano cheese.
18
Broil the pizzas to melt the cheese.
19
Shred or tear the basil and top each pizza liberally with it, then serve (with a fork and knife).

1142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 18- to 24-inch loaf Italian semolina bread (day-old is fine), 3 tablespoons EVOO (extra-virgin olive oil), 4 medium portobello mushroom caps, thinly sliced, 2 slices pancetta or bacon, chopped, and more.

Yes, Bread Pizza Stuffed with Meat and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bread Pizza Stuffed with Meat and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions