Pizza Bread | Inspired by Charm #ayearofyeast

My Year of Yeast series has been running for more than half a year now. That’s kind of hard to believe. Needless to say, yeast and I have become good buddies at this point. Although the fear has pretty much subsided, I still have no idea how to tell if some of the breads are baked the whole way through. I just follow the recipe and thankfully, they haven’t let me down yet.

Pizza Bread | Inspired by Charm #ayearofyeast

Of all of the recipes I’ve tried thus far, today’s is probably my favorite (with the Cinnamon Bun Bites being a close second). I made Pizza Bread! I actually discovered this recipe a few years ago. When it recently popped up on Pinterest again, I took it as I sign that I needed to make the bread.

Pizza Bread | Inspired by Charm #ayearofyeast

Pizza Bread | Inspired by Charm #ayearofyeast

Now, I know everyone has their own version of Pizza Bread. My dad’s wife has a recipe that is fantastic! This one is a little different as all the ingredients are incorporated into the dough. The resulting bread is really, really sensational. There is flavor everywhere. A layer of cheese inside and a side of marinara sauce bring it all together.

Pizza Bread | Inspired by Charm #ayearofyeast

What I love about this recipe is that you can change the “toppings” to suit you or the folks you’re fixing it for. When I was putting this all together I was thinking of so many fun combinations. I’m hoping to try a few and I’ll report back when I do. The actual bread part is pretty basic so the options are truly endless.

Pizza Bread | Inspired by Charm #ayearofyeast

Pizza Bread | Inspired by Charm #ayearofyeast

This time round, I decided to use pepperoni, sun-dried tomatoes, green onions, black olives, red pepper, green pepper, roasted garlic, and Parmesean. It’s like a supreme pizza.

Pizza Bread | Inspired by Charm #ayearofyeast

The original recipe comes from The Ivory Hut. She calls her loaf Crazy Pizza Bread. I actually ended up changing her recipe quite a bit because I felt there wasn’t enough dough. I was afraid I was going to get a pretty small loaf. I was glad I opted for a larger size because this stuff is sensational. Either way, a big thanks to The Ivory Hut.

Pizza Bread | Inspired by Charm #ayearofyeast

Okay, enough chatter. Let’s make some bread!

Pizza Bread

Here’s what you’ll need:

2 teaspoons yeast
1 ½ cups warm water
3 1/3 cups all-purpose flour
2 teaspoons kosher salt
1 ½ tablespoons sugar
2 ½ cups favorite toppings, diced (I used pepperoni, sun-dried tomatoes, green onions, black olives, red pepper, green pepper, and roasted garlic.)
½ cup Parmesan
2 cups shredded mozzarella
1 tablespoon olive oil
1 jar of marinara sauce for dipping

Let’s get baking:

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.

Pizza Bread | Inspired by Charm #ayearofyeast

Seriously, other than chopping all of the ingredients, this bread is easy peasy. I highly recommend it even to you newbie bread makers. It’s a perfect loaf to test your skills. Plus, your friends and family (It’s OK if it’s just for you. – I don’t judge.) will love it.

Pizza Bread | Inspired by Charm #ayearofyeast

Pizza Bread | Inspired by Charm #ayearofyeast

Happy baking, everyone! Does your family have a go-to pizza bread? Tell me all about it or share a link to the recipe in the comments.

 

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Pizza Bread

IMG_1445

By Michael Wurm, Jr. Published: July 17, 2013

    Author: Michael Wurm, Jr. of Inspired by Charm

    Ingredients

    Instructions

    1. 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.)
    2. 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.
    3. 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.
    4. 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.
    Comments

    • Deb @ PaperTurtle at

      Uh…O.M.G. this sounds amazing! What a great idea, and something my family will totally love. You had me at “Pizza Bread” in your blog post title.

      • Michael Wurm, Jr. at

        Haha. Thanks Deb! It’s delish!

        xo Michael

        • Paula Stanton at

          This is a great idea for our Super Bowl Party! I was looking for something new. Gotta try it.

    • Kim at

      Bread with flavor!!! Even though I cannot eat wheat myself. My family would love this. I bet I could take the same idea for me and make it with gluten free bread mix. Sadly, it’s just not the same.

      • Michael Wurm, Jr. at

        Awww. I’m sorry. That’s a bummer. If you give it a try with the GF mix, let me know how it turns out.

        xo Michael

    • Kaitlin Jenkins at

      Oh my gosh Michael that looks SO good! I’m a regular reader- but don’t comment often (DID take the survey so bonus points to me!) but this is incredible.

      I also have a slight fear of yeast, but I’m going to give this a go this week- maybe even tonight, because I know my hubby will love it. I’m thinking of using your recipe, but making two smaller loaves. That way hubby and I don’t devour the whole thing, and we can share with his co-workers the next day 🙂

      • Michael Wurm, Jr. at

        That’s such a smart idea! Do give it a try and stop back to let me know how it turned out! Happy Baking!

        xo Michael

    • Amy at

      This seems like it would be amazing as breadsticks to dip in the marinara. I could see myself making this without the cheese in the middle, but then using it for a grilled cheese sandwich, using pizza toppings like sun-dried tomatoes, portabello mushrooms, and onions. Mmmm…. the possibilities are endless!

      • Michael Wurm, Jr. at

        Omg! So many good ideas here! Try them all and report back ASAP. Haha.

        Thanks Amy! xo Michael

    • Sassie Mae at

      I am going to make this the next time my girls and their men are at home. The men are ALWAYS hungry and this could stave off starvation until dinner.
      Thanks so much for posting this.

      • Michael Wurm, Jr. at

        It definitely would! I’m sure they will love it!

        xo Michael

    • Amanda at

      Oh. My. Goodness. This looks (and sounds) amazing!!! We have carry-ins monthly at the place where I work, and this would be PERFECT!!! Thank you for all of the recipes and tips you post on Pinterest!!!

      • Michael Wurm, Jr. at

        You bet! Thank you so much for following along.

        xo Michael

    • Nichole at

      This looks easy and delicious. I’m curious about using all those veggies. Did they release a lot of water into the bread when cooking?

      • Michael Wurm, Jr. at

        The dough is rather sticky, but as I mentioned it the recipe, I just added a little flour to the outside. If you’re worried, you could just pat everything off with a paper towel before mixing it in.

        xo Michael

    • Rusty at

      the bread just finished and i dont think i baked it long enough, I ate the ends which we’re done, so I got just a taste and it was a tease. Amazing! I loved it super easy to make! I used garlic,onions, grn peppers, and pepperoni. It was full of flavor and disappointed the whole loaf was not done.

      • Michael Wurm, Jr. at

        Rusty – What a bummer! That’s the one thing I have yet to figure out about bread – how to know when it’s done on the inside. It definitely sounds like it needed to bake a little longer. Hope you’ll give it another try sometime. 🙂

        xo Michael

        • Aria at

          Rusty and Michael,
          When your bread reaches an internal temperature of 200°F, then you know that it’s done baking on the inside. It helps to have an instant-read thermometer for bread-baking. Hope that helps. 🙂

          Aside from that, Michael, this looks delicious! Thanks for sharing. I will definitely be trying this.

          • Michael Wurm, Jr. at

            Great tip Aria! Thanks so much!!

            xo Michael

            • Aria at

              You are very welcome! 😉

        • Conni at

          You can tell when bread is done by turning it over and knocking on the underside. It’ll sound hollow when done. This method has worked for me for many years.

    • Jen S. at

      Made this bread today after I pinned it this morning on Pinterest. Lots of pizza lovers in my house! Followed the recipe exactly, but we added a few mushrooms in! It was fantastic and easy. Will be making this again! Thanks Michael!

      • Michael Wurm, Jr. at

        Glad to hear Jen. Mushrooms are a great idea! I’ll have to add some to my next loaf!

        xo Michael

    • Karen at

      Made it tonight, it is amazing !

      • Michael Wurm, Jr. at

        Wonderful! Thanks for stopping back to let me know.

        xo Michael

    • Leah at

      I was wondering if your pizza bread would be able to be baked then shipped to someone? This sounds amazing and I’d love to make it then ship it to my friend! Please let me know if this is possible!

      • Michael Wurm, Jr. at

        Leah – Honestly, I’m not sure. I do know that breads with eggs and / or oils tend to last longer. This doesn’t have either so it’s life would be presumably shorter. Also, since there is meat (pepperoni) in it. I would assume it should remain chilled. Hope that helps

        xo Michael

        • Leah at

          Thank you Michael!

    • MissyMo at

      Yum, Yum. I will have to try this soon. I will have to then try it GF because I am supposed to be giving up gluten any day now. So, make this first, then give up gluten. Maybe make a few smaller ones so everyone gets what they like.

      • Michael Wurm, Jr. at

        You’ll have to stop back and let me know how it turns out. A couple other folks were asking if it was possible.

        xo Michael

    • Gretchen D. at

      Hi Michael, if I were going to skip the cheese in the middle, do you think I still need to let it rise the second hour in the fridge? (I was thinking the fridge was to firm up the dough so that it can be rolled out?)

      • Michael Wurm, Jr. at

        Gretchen – to be honest I’m really not sure, but your logic seems to make sense. I still consider myself a beginner when it come to bread making so I don’t fully understand all the science behind it. Let me know if you try it. You’ve spiked my curiosity!

        xo Michael

        • Gretchen D. at

          Well, I tried it last night and it turned out pretty well, albeit a bit low and flat. I let it rise in the bowl for an hour, then I put it onto a parchment-lined cookie sheet, roughly in the right shape, and let it rise another 30 minutes, but not in the fridge. It was a bit flatter and wider than the one in your photos, but the same general shape. It does seem like the refrigeration makes the dough stiffer, which not only allows for rolling out, but also for it to hold a taller shape. Even though mine was low and flat, it really seemed to have risen the right amount. I’ve made bread before where the yeast didn’t “work” and it was very obvious that it hadn’t risen – dense and hard. I’ve been doing various breads about weekly for over a year now, and I still feel like a total newbie and beginner! 🙂

          • Michael Wurm, Jr. at

            Trying is half the battle Gretchen! Thanks to much for sharing your results!

            xo Michael

    • Raluca at

      Hi! looking forward to bake such a pizza! Thank you very very much.

      • Michael Wurm, Jr. at

        You’re more than welcome! Enjoy!

        xo Michael

    • Odene at

      G.E.N.I.O.U.S!!! I will def have to try a vegan twist to this, looks soo yum…

      • Michael Wurm, Jr. at

        Hahaha. Why thank you. Let me know how the vegan version turns out.

        xo Michael

    • Samantha at

      I am always looking for new recipes to make things from scratch because of my daughter having a soy allergy. I will be making her a loaf this weekend with sun-dried tomatoes and basil(her favorite pizza is Tomato and Basil). Thank you for the recipe.

      • Michael Wurm, Jr. at

        Oooh! Love that idea. You’ll have to let me know how it turns out.

        xo Michael

    • Christmasevegirl at

      Made this pizza bread as an accompaniment to our zucchini, green beans, pepper and onions cooked in tomato sauce. Out of this world!!! This will become a regular in our house!! Thanks, Michael!

      • Michael Wurm, Jr. at

        Yay! I’m so happy to hear you loved the recipe!

        xo Michael

    • Dianne at

      I’m a new baker. Trying to challenge myself in new things.. and this recipe is my FIRST bread attempt. This just looked amazing!

      • Michael Wurm, Jr. at

        Yay! Good luck! This is so delicious and super simple to make. Have fun!

        xo Michael

    • Jenn@slim-shoppin at

      Found your recipe on Pinterest! Totally going to make this!!!!

      I’m glad I found you – I’m off to check out more of your recipes!!!

      • Michael Wurm, Jr. at

        You’ll love this recipe! Enjoy!!

        xo Michael

    • Carol at

      Just wondering if I can make the dough in my bread machine. I use it to make dough for rolls and bread sticks all the time. I can’t wait to try this recipe!

      • Michael Wurm, Jr. at

        I’m not sure Carol. I’ve never tried it that way.

        xo Michael

    • Katie @ Made to be a Momma at

      Oh my goodness! How crazy is it that I have never heard of Pizza Bread? This looks delicious! I can’t wait to make it for my family!

    • Gail Scott at

      Love this! Will try for holiday weekends with family, can’t wait. By the way, I am not a blog follower, I end up on your blog a lot because of my pinterest obsession, I just have to say, I really like the style and the simplicity of your blog. Thanks for sharing all of your ideas!

      • Michael Wurm, Jr. at

        Thanks so much Gail! You can enter your email address into the subscription box on my blog and you’ll get an email when I post. It’s kind of an easy way to follow along. Thanks!

        xo Michael

    • julie at

      Made the bread and it’s amazing but the cheese still cooked out. Any advice on how to stop this from happening?

    • Alfiani at

      I want to make that bread! But I need someone’s help to convert the scale into metric. Can anybody help me?

    • Aimee at

      Do u know if this recipe can be made into a bread machine recipe? It sounds so good!

    • Janie at

      Looks great! I am making this for Superbowl day!

      • Michael Wurm, Jr. at

        Ohh! Perfect plan! It’s delicious. Enjoy!

        xo Michael

      • Michael Wurm, Jr. at

        It’s fabulous! Wait till you try it.

        xo Michael

    • Jenn at

      This looks soooo delicious. Wow. I am going to make this for a Super Bowl get together on Sunday. Can’t wait!

    • Jenni at

      This is soooo delicious!!! Should the leftovers be refrigerated? If I didn’t overnight is it safe to eat?

      • Michael Wurm, Jr. at

        I know that some people leave pizza out overnight, but I refrigerate mine.

        xo Michael

    • vigrx Kaskus at

      I am actually thankful to the holder of this site who has shared
      this fantastic paragraph at here.

    • Celine at

      I’ll try it now!thanks for this recipes

    • Margaret Herriges at

      this looks fabulous! Can it be frozen? I’m wondering if I could make it a couple weeks ahead of a party.

      • Michael Wurm, Jr. at

        I’m not sure, I didn’t freeze mine. However, depending on your ingredients, I think it would do okay.

        xo Michael

    • Andi at

      I made this today and made a few mistakes. I forgot the parm cheese and mixed in the 2C of shredded cheese.

      It was a huge hit here. I love that we can change this up with different mix ins. Thanks to the comment about using the instant read thermometer. My break was a tad dark but was in the 150 range. A tent of tinfoil until it came to temp was the solution.

      Hubby suggested I make it next time into two narrower and flatter loaves so there are more toasty edges.

      Even my picky teens liked it!

    • Mrs. S at

      This was fantastic the first time I made it as a loaf! I got a wild hair the second time round and turned it into a pizza crust. BEST pizza crust ever!

    • Kitty at

      This looks like such a fun bread to make. Just have a question: should it be baked on the lower rack of the oven or middle?

    • Sharon at

      This bread was wonderful!! I am not an experienced bread maker but this worked for me!! It was easy to shape and handle and came out looking like the picture! Thank you for sharing! I will be making this again.

    • Jessica at

      A year of Yeast! I love this, I don’t see how it can get much better than that. (As long as there’s cheese in most of them). Keep it up! 🙂

      • Michael Wurm, Jr. at

        Hahaha! Amen!

        xo Michael

    • Debora at

      Never heard of pizza bread before, but being Italian I’m sure I’ll love it!
      It seems such an easy affair, I’m going to try it soon, thanks for sharing this great recipe! ^_^

    • Ann Melton at

      could this be made with frozen bread dough?

      • Michael Wurm, Jr. at

        Totally!

        xo Michael

    • Faz at

      Could you please explain exaclty what you ean by floding lie an enveope in step 3? thanks!

      • Faz at

        Correction: Could you please explain what you mean by folding like an envelope in step 3? Thanks!

    • JOYCE NEWTON at

      Just took this out of the oven, and OMG does my house smell amazing–can’t wait to dig in. Thanks for sharing recipe

    • HP at

      I made this last night and it is amazing. I completely improvised on the “pizza” ingredients and went towards a Mediterranean prosciutto/olive bread flavor-wise. The dough rose so much and so quickly. It is an incredible recipe and very easy to do on the fly. Everyone loved it! thank you for sharing!!!

    • Carolina Bimonte at

      I saw this bread on pinterest and was looking for a quick fix bread. This recipe is just awesome.
      I made mine with tomatoes, leek, basil and feta as topping. Judging by the pic yours is much more filled than mine (I used the 2 1/2 c of toppings) but that doesn’t mean less flavor. It is so delicious!! Thanks for sharing!

    • Jeri Cote at

      In the oven now!

    • Eileen at

      Could I make this with a frozen pizza dough instead of making dough from scratch? I have never had any luck with yeast breads.

    • Dianna at

      I’ve made this many times and it is always the favorite on the table. I am wondering if it would be ok to make the dough the night before and refrigerate it overnight?

      • Leslee at

        I would also like to know if the dough prep could be done ahead of time, and baked just before guests arrive?

        • Michael Wurm, Jr. at

          Leslee – I’ve never prepped the dough in advance, so I’m not sure what the results would be.

          xo Michael

    • Maija at

      Hello,
      What a beautiful, colourful bread!
      I made tomato jam last summer/fall…
      What do you think about spreading a bit of it under the cheese before you roll it?
      Thank you in advance.
      Maija

    • Pari at

      Hi,
      I tried making this bread tonight.. It didnt cook properly from inside. I even put back my bread to bake for another 20 mins on 350 temp. It was still undercooked. Pls let me know what I did wrong. Thank you

      • Michael Wurm, Jr. at

        Pari, Oh bummer! I’m so sorry to hear that. I’ve made this bread several times from my recipe and had no issue. I’m not sure what could have happened?

        xo Michael

    • Mia at

      Hiiiii I have just made the dough and its rising as I type. So excited to see how it turns out. I just wanted to know if you have to cook it after the 2hrs or can I leave it for a few more hrs so it’s made along with dinner. Can anyone help.?
      Thanks x

    • Kelsey at

      This sounds delish, I’m super excited to make it. Dumb question: what exactly do you mean by folding the dough like an envelope after adding the cheese? I don’t understand that description… Thanks!

      • Michael Wurm, Jr. at

        Kelsey, Sorry, that is a bit confusing. It just means so that’s it’s the shape of an envelope. Like a long rectangle. The end shape should be 17×6, not 8×11. Hopefully that makes more sense.

        Thanks! Michael

    • Teri Giese at

      Hi!Having seen your EVERYTHING,and your EVERYTHING is exceptional,I must subscribe to your blog,if you have one.Am a “baby”blog stalker.A year of it,and close to 350!Only have a Pinterest account which I started at Christmas.Am a 55 years young SAHM,semi retired and almost an empty nest.Cooking,baking,and candlestick making is my main gig.Do it all,love it all,want more😂.MANY THANKS

    • Iris at

      I just tried it and what a delicious but simple idea! Definitely to make again and again for lazy sunday brunch! 🙂
      Thanks!

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