Pizza Boats are the delightful mashup you didn’t know you needed in your weeknight dinner rotation! These hollowed-out bread loaves filled with all your favorite pizza toppings deliver that perfect pizza flavor without the hassle of making dough from scratch.
I stumbled upon this fun twist on traditional pizza years ago when looking for creative ways to use up day-old bread, and it’s been a family favorite ever since. The crispy exterior and gooey, cheesy filling make these boats irresistible to kids and adults alike!
Why You’ll Love This
- Ready in just 45 minutes with minimal prep work
- Customizable with your favorite pizza toppings
- Perfect for using up day-old bread
- Kid-friendly and great for picky eaters
- Easier than making traditional pizza dough
Ingredients
- 1 (16 oz) Italian bread loaf
- 1 tablespoon olive oil
- 16 oz ground turkey breast, 99% fat-free
- 24 oz jar pasta sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 8 oz shredded pizza cheese blend
- 18 slices pepperoni
Instructions
- Preheat oven to 450°F. Line a large sheet pan with parchment paper for easy cleanup.
- Cut the Italian bread loaf in half lengthwise. Using a spoon, scoop out some of the bread from the center of each half, creating a shallow well. Press down the remaining bread with the back of a spoon, leaving slightly higher edges to contain the toppings.
- Heat olive oil in a non-stick pan over medium-high heat. Add ground turkey and cook, breaking it up into small pieces with a spoon. Season with Italian seasoning and salt as it cooks.
- Once turkey is fully cooked and no longer pink, pour in the jar of pasta sauce. Stir well and let simmer for 3-4 minutes until heated through and slightly thickened.
- Place bread halves on the prepared sheet pan. Spread about 1 cup of the turkey sauce mixture evenly over each bread half, filling the hollowed-out areas.
- Top each pizza boat with 1 cup of shredded cheese, spreading it evenly. Arrange pepperoni slices evenly over the cheese on both boats.
- Bake for 10-12 minutes until the cheese is completely melted and bubbly, and the bread edges are golden brown.
- Remove from oven and let cool for 2-3 minutes. Slice each boat into portions and serve with any remaining turkey sauce for dipping.
Tips & Variations
- For a meatier version, add cooked Italian sausage or ground beef
- Make it vegetarian by skipping the pepperoni and adding more veggies like spinach or artichoke hearts
- Day-old bread works best as it’s sturdier and less likely to get soggy
- Save the scooped-out bread to make breadcrumbs or croutons
- For a spicy kick, add red pepper flakes or sliced jalapeños
- Try using different cheeses like provolone or fontina for variety
Serving Suggestions
Serve these Pizza Boats with a simple green salad dressed with Italian vinaigrette for a complete meal. A side of marinara sauce for dipping adds an extra touch of pizza parlor authenticity that everyone will love.
For a casual gathering, cut the boats into smaller pieces and serve alongside other finger foods like garlic knots or mozzarella sticks for a pizza-themed spread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a 350°F oven for 10 minutes to restore crispness.
- Look for the cheese to be fully melted and slightly golden as your doneness indicator.
- If the tops are browning too quickly, cover loosely with foil for the last few minutes of baking.
FAQs
Can I prepare these ahead of time?
Yes! You can prepare the boats up to the point of baking, cover with plastic wrap, and refrigerate for up to 24 hours. Add 5 minutes to the baking time if cooking from cold.
What’s the best bread to use?
French baguettes, ciabatta, or sub rolls work best as they have a sturdy crust that holds up well to the fillings.
Can I freeze Pizza Boats?
Yes, you can freeze them before baking. Wrap tightly in foil and freeze for up to 1 month. Bake from frozen, adding 10-15 minutes to the cooking time.
How do I prevent the bread from getting soggy?
Brushing the inside with olive oil creates a barrier that helps prevent sogginess. You can also pre-toast the hollowed bread for 5 minutes before adding fillings.
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