Description
This delicious lunchbox pizza bread recipe combines a fluffy, cheesy bread base with classic pizza toppings like pepperoni, olives, and bell peppers. Perfect for a quick lunch or a casual dinner, this easy-to-make dish bakes to perfection in under an hour, delivering all the flavors of your favorite pizza in a convenient bread form.
Ingredients
Scale
Dry Ingredients
- 2 cups plain flour (all-purpose flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda / bi-carb soda, sifted
- 1/2 tsp cooking/kosher salt
Wet Ingredients
- 1 large egg (60g / 2 oz)
- 1 cup milk (full or low fat)
- 1/4 cup sour cream or plain yogurt
- 3 tbsp olive oil
Cheese
- 1 cup shredded cheese (colby, cheddar, Monterey Jack, or a 3 cheese blend)
- 1 1/2 cups shredded cheese (same as above)
Toppings
- 1/2 cup pizza sauce (store bought or homemade)
- 1/4 red onion, finely sliced
- 1/2 green capsicum / bell pepper, finely sliced
- 1/4 cup sliced kalamata olives
- 50g / 2 oz pepperoni slices (about 1/2 cup)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). Lightly spray a 23 x 33 cm (9 x 13″) metal pan with oil and line it with baking or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the plain flour, baking powder, baking soda, and salt until well combined.
- Whisk Wet Ingredients: In a separate bowl, whisk the egg, milk, sour cream (or yogurt), and olive oil until fully combined and smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Mix gently with a rubber spatula until the flour is mostly incorporated but a little flour can still be seen. Add 1 cup of shredded cheese and gently fold it into the batter until all flour is fully mixed in; small lumps are okay as they will bake out.
- Assemble in Pan: Transfer the batter into the prepared baking pan and spread evenly. Spread the pizza sauce over the surface. Sprinkle with the remaining 1 1/2 cups shredded cheese, then arrange the sliced red onion, green capsicum, kalamata olives, and pepperoni evenly on top.
- Bake: Bake uncovered for 25 minutes. Then cover with a baking tray or foil and continue baking for an additional 15 minutes, ensuring the pizza bread cooks through without burning the toppings.
- Cool: Allow the pizza bread to cool in the pan for 10 minutes. Use the parchment paper overhang to lift the bread out or slide it onto a cooling rack. Let it cool for another 10 minutes before slicing.
- Serve: Enjoy the pizza bread at room temperature. For an extra touch, warm slices briefly in the oven, drizzle with olive oil, and sprinkle with oregano before serving.
Notes
- Note 1: Sifting the baking soda ensures it’s evenly distributed and prevents lumps.
- Note 2: Use your favorite blend of cheeses like colby, cheddar, Monterey Jack, or a pre-mixed 3 cheese blend for best results.
- Note 3: Lining the pan with parchment paper helps with easy removal and cleanup.
