Pizza Bread Recipes

FRENCH BREAD PIZZA

Steps:

• Preheat the oven to 375 degrees F with one rack positioned at the bottom of the oven and another at the top.
• Cook the sausage in a medium skillet over medium-high heat, breaking up any clumps with a wooden spoon, until some of the fat has rendered and the sausage is brown, 6 to 8 minutes. Add the onions and cook, stirring occasionally, until slightly softened, about 2 minutes.
• Meanwhile, add the pizza sauce, garlic and thyme to a small saucepan. Heat over medium heat to let the flavors infuse while the sausage and onions cook.
• Line a rimmed baking sheet with parchment and arrange the bread on top, cut-side up. Spread the tops evenly with the pizza sauce, then sprinkle with the mozzarella. Divide the sausage mixture among the bread pieces, then top off with the green and red bell peppers and Parmesan.
• Bake on the bottom rack of the oven until the bread is crisp and the cheese is melted, about 10 minutes. Increase the oven temperature to 450 degrees F and move the baking sheet to the top rack. Continue to bake until the cheese is bubbling and the peppers are browned in spots, about 7 minutes.
• Serve immediately with crushed red pepper flakes and granulated garlic on the side.

HUBBY'S PIZZA BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
• Select the Bread/Light Crust cycle, and press Start.

BASIC PIZZA

Steps:

• For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
• Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
• Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour - when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
• Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
• Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
• For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
• Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
• Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time's up, taste, and season to perfection.
• To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
• Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes - this will make them easier to roll it thinly.
• Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
• Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.
• When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
• At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
• If you can, cook the pizzas on a piece of granite in your conventional oven - if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big - otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.
• Here are some of my favourite topping ideas: Mozzarella, anchovies, chilli, capers and parsley Smoked pancetta, mozzarella, fresh chilli and tomatoes Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil Green and red grapes, rosemary, pine nuts and ricotta Potatoes, mozzarella, rosemary, thyme and tomatoes Slow-roasted shredded pork with thyme, Taleggio and lemon-dressed rocket

FRENCH BREAD PIZZAS

Steps:

• For the pizza base: Preheat the oven to 375 degrees F.
• Lay the rolls cut-side up on a large baking sheet. Top each half with marinara sauce (or pesto for the tomato basil pizzas), followed by the mozzarella. Then add your toppings of choice. See below for directions for assembling specific pizzas.
• Once the pizzas are assembled, put the baking sheet on the lowest rack for 8 to 10 minutes. Then turn up the heat to 425 degrees F and put the sheet on the highest rack until the cheese starts to bubble a bit and turns golden. Remove and serve immediately! Cut the pizzas in half right across the middle so there are mini French bread pizzas for everyone.
• Pizza Varieties:
• For the Canadian bacon and pineapple pizzas: Top with the Canadian bacon slices and pineapple and bake according to the directions above.
• For the Greek salad pizzas: Leave off the sauce and brush the sliced rolls with 2 tablespoons of the olive oil; sprinkle with salt and pepper. Top with the mozzarella and bake according to the directions above.
• While the pizzas are baking, toss together the olives, feta, tomatoes, cucumbers, parsley, the remaining 3 tablespoons olive oil and salt and pepper to taste in a medium bowl. Top the cooked pizzas with the chopped Greek salad.
• For the pepperoni and jalapeno pizzas: Top with the pepperoni and jalapeno slices and bake according to the directions above.
• For the tomato basil pizzas: Use pesto instead of the marinara sauce, and top with the tomato slices. Drizzle with the olive oil and sprinkle with salt and pepper. Bake according to the directions above. Top the cooked pizzas with basil leaves.
• For the hamburger pizzas: Heat the olive oil in a skillet over medium-high heat. Add the ground beef, red pepper flakes and salt and pepper and saute until the beef is no longer pink. Top the rolls with the sauteed ground beef and bake according to the directions above.
• For the hamburger taco pizzas: Top with the Cheddar and ground beef and bake according to the directions above. Top the cooked pizzas with the chopped lettuce and tomatoes.

HOMEMADE FLATBREAD PIZZA RECIPE

Steps:

• Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
• With the stand mixer running on low speed, add the flour, olive oil, and salt. (And garlic/Italian seasoning if using.) Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour. Knead it with lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.
• Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.
• As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below.
• Preheat oven to 475°F (246°C).
• Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don't worry about the shape of the dough, just make sure it's pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)
• Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil. Top each with your favorite toppings.
• Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
• Cover and store leftovers in the refrigerator for up to 1 week.

PEPPERONI PIZZA LOAF

Steps:

• Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough. , Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under., Position loaf with seam side down; brush with egg whites. Do not let rise. Bake until golden brown and dough is cooked through, 35-40 minutes. Warm the pizza sauce; serve with sliced loaf., Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.

PEPPERONI BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
• Bake in preheated oven for 40 minutes, or until golden.

PIZZA BREAD

Steps:

• Sprinkle cornmeal on bottom of a greased 8-in. square baking pan. Cut each biscuit into quarters; toss with pizza sauce. Place in dish; sprinkle with cheese. Bake at 400° for 14 minutes or until golden brown.

PIZZA BREAD

Steps:

• Preheat oven to 375 degrees.
• Cut defrosted, risen dough in half and roll out each half on a floured surface into a 10-inch or 12-inch circle.
• In a small bowl, combine beaten egg and Parmesan cheese. Spread half of egg mixture on each dough circle, leaving a half-inch border around the edge.
• Spread each circle with 1 cup mozzarella cheese, cover with pepperoni, and sprinkle with oregano.
• Starting at one end, roll up into a loaf. Seal edges. Seal ends and tuck under loaf.
• Place loaves on greased baking sheet (or a sheet lined with a silicone baking mat), seam side up or down, brush loaves with olive oil, and bake for 30 minutes or until golden brown.
• Slice while hot and serve with pizza or pasta sauce for dipping.

PIZZA PULL-APART BREAD

Steps:

• Preheat oven to 400F degrees. Spray a bundt pan with nonstick cooking spray.
• Cut each biscuit into 4 pieces, place in a bowl. Toss biscuit pieces with oil and set aside.
• In a separate bowl, combine remaining ingredients; mix well.
• Add biscuits; toss well to coat.
• Arrange in the prepared Bundt pan.
• Bake at 400F degrees for 15 minutes (or until golden).
• Turn bread out of pan onto a serving plate while still warm.

HOMEMADE PIZZA BREAD

Steps:

• Sprinkle yeast over warm water in a large bowl. Let it sit for 3 minutes. Add in flour, salt, and sugar. Mix using a spoon just until it comes together. (There's no need for a big stand mixer here.)
• Add in the toppings and Parmesan and combine well. The dough will be tacky. Dust with a bit more flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator to continue rising for another hour.
• Take the dough out of the refrigerator. Flour your countertop, then roll out the dough into a rectangle about 11×17".
• Sprinkle mozzarella over top. Then, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let your loaf rest while you preheat oven to 450 degrees F.
• Bake the bread, either on a pizza stone or baking sheet, for 30 to 35 minutes, until golden brown.
• About halfway through I added a piece of aluminum foil to the top of my loaf to prevent it from getting too dark. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

HOW TO MAKE PIZZA BREAD

Steps:

• Move a rack to the top third of the oven and preheat the oven to 425 °F (218 °C). Before you turn the oven on, adjust the racks so there's 1 in the top third of the oven. Then, turn the oven on to 425 °F (218 °C) so it heats while you're assembling your pizza.
• Slice a large loaf of bread in half lengthwise and crosswise. Lay a large loaf of French or Italian bread on a cutting board and slice it in half lengthwise. Then, cut across each of the halves to make 4 equal-sized pieces. Push down on each piece until it's half its original height. French bread pizza is best with soft bread, but you could use sourdough bread for pizza that's slightly chewy.
• Bake the bread for 5 minutes so it becomes golden brown. Turn the pieces so they're cut-side up and put them onto a rimmed baking sheet. Pop them in the oven to toast for 5 minutes. If you don't have a rimmed baking sheet, you can use a flat sheet; just don't let the bread slide off!
• Rub a peeled garlic clove over the bread for extra flavor. Once the bread is toasted, wear oven mitts to remove the sheet from the oven. Peel 1 garlic clove and slice in half. Then, rub the garlic over the cut side of each bread piece. If you don't like garlic, skip this step.
• Top the bread with sauce, cheese, and any ingredients you like. Place the bread back on the sheet and spoon 3/4 cup (170 g) of pizza sauce evenly over them. Sprinkle 1 cup (113 g) of shredded mozzarella cheese along with 1/4 cup (25 g) of grated Parmesan cheese on the bread. To make your bread pizza more filling, add 1 cup (150 g) of toppings like: Caramelized onions with sliced mushrooms Pepperoni or ham with diced bell peppers Shredded chicken with pineapple and barbecue sauce Pesto with fresh mozzarella and sundried tomatoes Ground beef with mushrooms, onion, and peppers
• Bake the bread pizzas for 10 minutes or until the cheese is bubbly. Put the bread pizzas back into the oven and bake them until the cheese melts and bubbles. Carefully remove the pizzas and scatter 2 tablespoons (2 g) of fresh basil leaves over them if you'd like to add a bright flavor. Put the leftovers in an airtight container and refrigerate them for up to 3 days.

PIZZA BREAD

Steps:

• Preheat oven to 375 degrees.
• Slice the bread in half lengthwise.
• Spread each half of the bread with pizza sauce. Top with cheese. Sprinkle with the Italian seasoning. Arrange pepperoni and olives over the cheese.
• Bake on a sheet pan for 10 minutes or until cheese has fully melted.
• Serve hot.

SPICY SAUSAGE BREAD

Steps:

• If pizza dough is refrigerated, let it sit on the counter until it comes to room temperature, about 2 hours.
• Arrange a rack in the middle of the oven and heat the oven to 425ºF.
• Finely chop 1 small shallot (1/4 cup), 4 ounces baby bella mushrooms, and 2 garlic cloves. Beat 1 large egg in a small bowl.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add the shallots, mushrooms, and garlic and cook, stirring occasionally, until the shallots are translucent and the mushrooms are lightly browned, 5 to 8 minutes.
• Reduce the heat to medium-low. Add 2 teaspoons Italian seasoning, 1 to 2 teaspoons red pepper flakes (depending on spice preference), 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook until fragrant, about 2 minutes more. Transfer to a large bowl.
• Return the skillet to medium-high heat and heat the remaining 1 tablespoon olive oil in the pan until shimmering. Add 1 pound Italian sausage and cook, breaking up the meat into small pieces and stirring occasionally, until browned and cooked through, 7 to 8 minutes. Drain on a paper towel-lined plate, then add to the mushroom mixture and stir to combine.
• Dust a large sheet of parchment paper with all-purpose flour, then place the pizza dough on top. Stretch and roll the dough out to a 12x9-inch rectangle about 1/4-inch thick. Don't roll the dough out too thin or the filling will spill out once rolled. It's OK if the dough doesn't form a perfect rectangle - having an even thickness is more important.
• Spread the meat mixture on top, leaving a 1/2-inch border, then sprinkle with 2 cups shredded Italian cheese blend. Starting from a shorter end, roll the dough up tightly. Tuck the ends underneath and position seam-side down.
• Transfer the parchment paper with the rolled-up dough onto a baking sheet. Cut 4 (2-inch) slits into the top of the dough. Brush the dough with the egg, then sprinkle with 1 tablespoon grated Parmesan cheese if desired.
• Bake until the bread is golden-brown and cooked through, 30 to 35 minutes. Let cool for 10 minutes before slicing. Serve with marinara sauce for dipping.

PULL APART PIZZA BREAD

Steps:

• Preheat oven to 350 degrees F.
• Open biscuits and cut each one in half. Use palms of hands to and reshape into rounds again.
• Spread some sauce on a biscuit, top with cheese and pepperoni slices. Top with another biscuit, sauce, cheese, pepperoni and repeat.
• When you have a pile, line them up sideways in a loaf pan lined with parchment paper until they're all done and lined up in the pan.
• Sprinkle with garlic salt and oregano. Add extra cheese on top of everything.
• Bake for about 30 minutes or until top is golden brown and take out.
• Allow to rest in pan for 5 minutes and serve.