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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  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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!

  • Karen at

    Made it tonight, it is amazing !

    • Michael Wurm, Jr. at

      Wonderful! Thanks for stopping back to let me know.

      xo Michael

  • 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

  • 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.

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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.

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