Pepperoni and Olive Pizza Loaf

Inspired by Sicily’s beloved Scaccia, this impressive Pepperoni & Olive Pizza Loaf from Chef/Partner Justin Chapple is loaded with flavors. Thin layers of prepared pizza dough are folded around tangy marinara sauce, sharp pecorino cheese, briny olives, and spicy pepperoni to form a show-stopping loaf. Baked in Le Creuset’s iconic Traditional Rectangular Terrine, the loaf forms an irresistibly crispy crust. Add a big green salad and extra marinara, for dipping, and you’ve got a complete meal.

Extra-virgin olive oil, for brushing

2 (1-pound) balls prepared pizza dough, at room temperature

All purpose flour, for dusting

¾ cup plus 2 tablespoons prepared marinara sauce

3 ½ ounces shaved pecorino cheese

3 ½ ounces thinly sliced pepperoni

¼ cup plus 3 tablespoons pitted and chopped kalamata olives

1¾ teaspoon dried oregano

1¾ teaspoon crushed red pepper

Brush the inside of a 2-quart cast iron terrine with olive oil and line it with parchment paper.

Work with one piece of dough at a time: On a lightly floured work surface, roll out the dough to a 12-by-10-inch rectangle with a short side facing you. Spread 1/4 cup of the marinara sauce over the center of the dough, leaving a 3-inch border on the top and bottom. Top the sauce with 1 ounce each of pecorino and pepperoni, 2 tablespoons of olives, and ½ teaspoon each of oregano and crushed red pepper.

Fold the borders over the filling so they meet in the middle. With a long side facing you, spread 2 tablespoons of marinara sauce over the center of the dough, leaving a 2 1/2-inch border on the left and right sides. Top the sauce with ½ ounce each of pecorino and pepperoni, 1 tablespoon of olives, and ¼ teaspoon each of oregano and crushed red pepper. Fold the borders over the filling so they meet in the middle.

With a short side facing you, spread 1 tablespoon of marinara over two-thirds of the dough, leaving a 2-inch border on the bottom. Top the sauce with ¼ ounce each of pecorino and pepperoni, ½ tablespoon olives, and 1/8 teaspoon each oregano and crushed red pepper. Fold the border over the center of the sauce, then gently roll it over again to form a loaf. Transfer to the prepared baking pan. Repeat with the remaining dough, sauce, pecorino, pepperoni, olives, oregano, and crushed red pepper. Cover and let stand at room temperature for 15 minutes.

Preheat the oven to 400°F. Bake the loaf for about 1 hour, until an instant-read thermometer inserted into the center registers 212°F. Transfer the loaf to a rack. Let cool for 15 minutes, then cut into thick slices and serve.