Preheat your oven to 415°F and place your artisan sourdough bread on a baking sheet. Bake for about 25 minutes until the crust is golden brown and crispy.

Once the sourdough has cooled slightly, carefully slice off the top of the loaf using a serrated knife. Hollow out a circular space inside the loaf, leaving about half an inch of bread around the edges.

Using a knife, score the brie cheese, creating shallow cuts across the surface to help it melt evenly. Place the brie inside the hollowed-out loaf.

Pour the hot honey marinara sauce over the brie, spreading it evenly. Layer half of the mozzarella cheese and half of the mini pepperonis on top.

Sprinkle the remaining mozzarella and mini pepperonis over the top. Add Italian seasoning and a pinch of black pepper for extra flavor.

Place the stuffed sourdough loaf back on the baking sheet and bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

Once baked, allow the loaf to cool for a couple of minutes before slicing the sides for easier serving.