Pizza Boats With Pepperoni

Pizza Boats are my go-to quick comfort dinner for a busy weeknight or a last-minute get-together. They transform Italian bread into hearty pizza slices you can hold in your hand. The magic happens when you load the bread with rich sauce, cheese, and your favorite toppings and bake it until bubbly. I make these when my family craves pizza but time is tight or when we want something a little cozier than delivery.

I started making pizza boats years ago as an after-school snack for my son and he still asks for them before sleepovers. There is something about melty cheese on crusty bread that just feels happy and homey at any age.

Ingredients

• Italian bread loaf: Use a wide loaf with a soft inside and crisp crust so it holds all the fillings but toasts nicely
• Ground turkey breast: Makes the boats hearty and lean look for the freshest package in the store
• Jarred pasta sauce: Pick a brand with bold tomato flavor and a little sweetness this keeps the boats moist and full of taste
• Pizza cheese shredded: Choose a blend of mozzarella and provolone for the best melt and flavor
• Pepperoni slices: Adds a classic topping and lots of savory flavor real pepperoni works best for crisping up in the oven
• Italian seasoning: Adds herby aroma pick a dried blend with oregano and basil upfront
• Salt: Brings the flavors together and seasons the turkey

Step-by-Step Instructions

Prep the Bread:

Cut the Italian loaf in half lengthwise using a serrated knife for cleaner cuts. Scoop out a small amount from each half to make shallow trenches. Use the back of a spoon to press the bread down in the middle leaving the edges slightly raised to help hold the sauce and fillings.

Cook the Turkey:

Heat a tablespoon of olive oil in a nonstick skillet over medium high. Add ground turkey breaking it up with a spoon as it cooks. Season generously with Italian seasoning and salt. Stir frequently and cook until the turkey is just cooked through and no longer pink about five minutes.

Simmer with Sauce:

Pour the pasta sauce into the pan with turkey. Stir well to combine and let simmer for three to five minutes so the flavors blend and some of the liquid cooks off.

Assemble the Boats:

Spoon about one cup of the turkey sauce mixture over each bread half. Spread evenly from end to end making sure you cover the pressed center. Sprinkle one cup shredded pizza cheese over each boat then arrange pepperoni slices evenly on top.

Bake Until Bubbly:

Place the assembled pizza boats on a parchment lined sheet pan. Bake in a preheated oven at four hundred fifty degrees Fahrenheit for ten to twelve minutes until cheese melts and bubbles and the edges of the bread turn golden brown.

Slice and Serve:

Let the boats cool for a couple minutes then slice each into portions using a sharp knife. Serve with extra warm pasta sauce on the side if you like dipping.

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My favorite part of pizza boats is the way the edges of bread turn so crunchy. It reminds me of the buttery garlic bread my mom used to make for spaghetti dinners which always disappeared before the pasta. The pepperoni gets so perfectly crispy it is impossible to resist picking one off right out of the oven.

Storage Tips

Pizza boats keep well in the fridge for two to three days. Let any leftovers cool completely before wrapping tightly in foil or storing in an airtight container. To reheat bake at three hundred fifty degrees Fahrenheit until warmed through about ten minutes. Avoid the microwave for best texture since it can make the bread soggy.

Ingredient Substitutions

Ground turkey can be swapped for ground beef chicken or plant based crumbles for a vegetarian option. Any sturdy bread works but focaccia or ciabatta give a slightly different yet delicious texture. Try mozzarella only or other melting cheeses like Monterey Jack or cheddar if you prefer milder flavors. If you run out of pepperoni consider cooked sausage roasted veggies or even pineapple for a twist.

Serving Suggestions

I love to slice pizza boats into two inch pieces and serve them as appetizers at parties with a sprinkle of fresh herbs. Pair with a crisp green salad and a cold drink for an easy but crowd pleasing meal. Kids enjoy customizing their own boat with their favorite toppings so set up a topping bar for a fun family dinner.

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Cultural and Historical Context

French bread pizza is a nostalgic American creation popularized in the nineteen seventies as a way to bring pizza home without making dough from scratch. Pizza boats build on that by hollowing out bread to hold more sauce and toppings making them extra flavorful and satisfying. They are the ultimate fusion of pizza and sandwich both playful and easy.

Recipe FAQs

→ Can I use a different protein instead of ground turkey?

Absolutely, ground beef, chicken, or even a meatless crumble work well in place of turkey. Just make sure to season accordingly and cook through before adding to the bread.

→ What cheese is best for these boats?

Shredded pizza cheese blends melt beautifully, but mozzarella or provolone are top choices. Feel free to use your favorite blend for extra flavor.

→ How do I keep the bread from becoming soggy?

Lightly scooping out some bread and pressing it down helps create a barrier. Don’t overload with sauce, and bake at a high temperature for a crispy finish.

→ Can I prep these ahead?

Yes, you can assemble the boats a few hours beforehand and refrigerate. Add cheese just before baking for the best texture.

→ What are some topping ideas?

Try mushrooms, black olives, bell peppers, or even pineapple along with or instead of pepperoni to customize each boat to your liking.