Ingredient ! 1 crusty sourdough vienna loaf . half  cup barbecue sauce. 1 whole , cooked chicken breast, sliced or chopped finely. 200 gram mozzarella cheese , thinly sliced. half red onion , finely sliced. 2 tablespoons sliced black olives. half  cup sliced mushrooms. 100 gram cherry tomatoes , halved. 227 gram tin pineapple rings. Italian pizza herbs. Basil leaves , shredded or chopped finely
Preparation ! Preheat oven to 176 degrees. Place the loaf on a lightly greased oven tray. With a sharp bread knife, cut the bread in rows lengthwise along the bread creases, being careful not to cut through to the base of the loaf. Holding the bread over the top, cut across into it Widthwise, again about 1 centimeter above the base crust. Spoon the barbecue sauce into each cut and spread to evenly coat the inside of the bread. Insert the chicken breast, cheese slices, onions, olives and mushrooms into each slice/wedge. Push all ingredients down into the bread really well. Sprinkle with the Italian pizza herbs cover with foil and bake for 15 – 20 minutes, or until cheese has melted. Uncover and bake again for a further 10 minutes, or until bread has turned golden and crispy. While the bread is baking grill pineapple rings and cherry tomatoes on a lightly greased nonstick pan/skillet until cooked to your liking. Remove the pizza pull apart bread from the oven and serve with the pineapple rings and cherry tomatoes. Top with shredded Basil leaves.