Homemade Pizza Bread Recipe


This Homemade Pizza Bread recipe has quickly become a go-to appetizer recipe for me. Its versatility and great pizza flavor make it a party favorite.

pizza bread a year of yeast pinterest image

My A 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.

Today we are making this crazy delicious pizza bread recipe!

homemade pizza bread appetizer with meats and vegetables inside

Tasty Pizza Bread

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 homemade pizza bread!

I actually discovered this recipe a few years ago. When it recently popped up on Pinterest again, I took it as a sign that I needed to make the bread.

ball of uncooked pizza bread
person rolling out pizza dough with a wooden rolling pin

How to Make Homemade Pizza Bread

Now, I know everyone has their favorite pizza bread recipe. My dad’s wife has a recipe that is fantastic! This one is a little different as all the ingredients are actually incorporated into the dough.

The resulting bread is really, really sensational. There is flavor in every single nibble in this delicious recipe. A layer of cheese inside and a side of marinara sauce bring it all together.

cheese being sprinkled onto rolled out dough

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 for different Bayberry House gatherings, and I’ll report back when I do.

The actual bread part is pretty basic – so the options are truly endless!

chopped up meats and veggies on a butcher block

Fresh Ingredients for the Dough

The best part about this easy bread is that you can add all of your favorite pizza toppings right into the bread dough. You literally knead them in with the flour and eggs.

Here are the ingredients I used:

  • pepperoni
  • sun-dried tomatoes
  • green onions
  • black olives
  • red pepper
  • green pepper
  • roasted garlic
  • parmesan cheese

It’s like a supreme pizza. Yum!

chopped peppers and onions mixed into dough

How to Serve Pizza Bread

You can literally slice it and enjoy a few pieces of pizza bread with your lunch. I like to eat it with something like this shaved Brussels sprouts salad (hey, gotta be healthy).

This bread is also the perfect thing to serve at a huge family dinner. Make your favorite pasta recipe (may I suggest this fantastic one-pan chicken apple sausage pasta?). Then, give everyone some pizza bread on the side.

bread dough filled with pizza toppings

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.

Well, I was glad I opted for a larger size because this stuff is sensational.

homemade pizza inspired appetizer on a rack

Frequently Asked Questions

Below are some questions people often ask about homemade pizza bread. If you don’t see your question in this list, please leave it in the comments.

What kind of dip can I serve with this bread?

Since this is a pizza bread, I suggest serving it with your favorite marinara sauce. I bet some extra cheesy alfredo sauce would be divine with it too.

How long does pizza bread last?

If you store it in an airtight bag or container, it will stay fresh for about 3-5 days. I suggest keeping it in the refrigerator so that it lasts longer.

Can you freeze pizza bread?

Yes, pizza bread is very freezer-friendly. Wrap the entire loaf nice and tight with plastic wrap and then place it in a freezer-safe food storage bag or container. The pizza bread will stay fresh in the freezer for up to 6 months.

How do you make it spicier?

If you want the pizza bread to have a bit of a kick, I suggest adding some chopped jalapenos to the dough. You can also sprinkle some hot sauce or add some red pepper flakes to the dough. Make it as spicy as you like. That’s the fun part about baking!

close up of pizza bread with a cup of marinara sauce

Looking for more appetizer recipes? These are some of my favorites:

man holding a cooling rack with a loaf of bread on top

Seriously, other than chopping all of the ingredients, this Homemade Pizza 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.

bread with pizza toppings mixed in

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

Pizza Bread Recipe:

Course: Appetizer, Snack
Cuisine: American, Italian
Keyword: appetizer, dough, pizza, pizza bread
Servings: 1 loaf
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
This Homemade Pizza Bread recipe has quickly become a go-to appetizer recipe for me. It’s versatility and great pizza flavor makes it a party favorite!


  • 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


  • 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.

Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!
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  • Susan Foster at

    I made this 2 days ago, and I might have to make it again today….it’s that good! Super easy too…I had some onions and peppers in the freezer, and I thawed those, so I didn’t even have to chop anything! Delicious!

  • Skunkbutt at

    I absolutely loathe how all these cooking recipes feature a damned novel before getting to the recipe. NOBODY CARES ABOUT YOUR LIFE STORY JUST GIVE US THE RECIPE. The amount of scrolling I have to do just to get tp the ingredient list is just obnoxious. This isn’t your blog.

    • Michael Wurm, Jr. at

      I absolutely loathe comments like this. For a single recipe I spend hours and hours developing the recipe, making it, photographing it, writing the post, and using social media to share it so you can find it. It might take you 10 seconds (if that) to scroll to the recipe. And if you don’t want to scroll most posts have a “jump to recipe” button which takes a second to click. I provided hundreds of recipes for FREE! Totally FREE! I ask for nothing in return and you can’t even offer kindness.


      • Bonita at

        Michael – I’m glad you pointed out the Jump to Recipe option. Can’t wait to try this recipe!

  • Colleen at

    This is a funny question but if I was to use only pepperoni for the toppings, would you still recommend using 2.5 cups of it or would it be best to scale back to keep a better ratio of pepperoni to bread?

    • Michael Wurm, Jr. at

      That’s really up to you. If you want a lot of pepperoni, go for it! My only concern would be that it may get a bit oily because of all the oil in pepperoni. Something to keep in mind.

      xo Michael

  • Cam at

    Made this last night and as “Ina Garten” would say. . it was Fabulous. Will definitely make it again. . thank you for a great recipe !

  • Robyn at

    Can you please explain the folding technique I’m fuzzy on the fold like an envelope “

    • Cheesesteak22 at

      agree, that is a lil confusing….am I folding all four edges towards the middle – top, bottom then the two sides?

  • Karen at

    Making this tomorrow! Can’t wait to try!

  • Pam at

    can you make these as “muffins” or something smaller?

    • Michael Wurm, Jr. at

      I haven’t tried that. If you do, please let me know how they turn out.

      xo Michael

  • Renee at

    Can’t wait to try this recipe! Love your blog!!

  • Vrinda at

    The hydration level of this bread is really high. I converted to gms/ml and I see ~80% water without considering moisture if any from the topping ingredients. Is this dough supposed to be very sticky?

  • Lois at

    I’m not understanding the directions “fold long side line an envelope “

  • Laura Lee at

    I love this recipe, its full of flavor makes a great snack !

  • Annie Berry at

    This looks really good! I’m giving some thought to making stuffed breadsticks with this by dividing it into small sections after rising and wrapping it around sticks of string cheese. I’m figuring that these would be the bomb with pizza sauce, and maybe some garlic alfredo for dipping.

  • Elvie Karse at

    What kind of yeast should I use instant or active yeast.

    • Michael Wurm, Jr. at

      Generally speaking, active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients. In this case you would use active dry yeast. Hope that helps!

      xo Michael

  • Gregersenartpoint at

    Can you freeze these completely made but before baking or do you need to freeze the dough and then make the rolls after thawing it?

    • Michael Wurm, Jr. at

      I did not freeze mine, so I’m not sure. You’d have to test it.

      xo Michael

  • Sandra h. at

    Hallo. Kurze frage da steht 450 Grad ?? Ist das richtig so. Oder sind 250 Grad gemeint beim normalen Backofen ?höher geht ja nicht einzustellen.
    Gruß Sandra Hellmann

    • Gal at

      Recipe is in Fahrenheit! 450°F = ~230°C

  • Judy at

    As I was wandering aimlessly through Pintrest looking at of all things Christmas decorations, PIZZA BREAD jumped out at me and I had to forget about Christmas!! I can’t wait til tomorrow when I can head to the grocery store to pick up some of our favorite pizza toppings to make this bread. Fortunately pizza is a four seasons food that most everyone loves!!

  • Kathy at

    Made this last night and as “Ina Garten” would say. . it was Fabulous. Will definitely make it again. . thank you for a great recipe !

  • Denise at

    I was wondering if anyone has tried freezing this dough OR how long I could refrigerate before baking???
    This bread is great. We added Italian seasoning and garlic to the dough.

  • Carol at

    So good! Everyone went crazy for this pizza bread recipe. I’ll be making it again. Thank you!!

  • Behnaz at

    Hi MICHAEL…its so cool..i make it..thank you so much. This is my second comment ..

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