A Year of Yeast: Pizza Bread

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.

 

As a FINAL reminder (I promise), please take a couple minutes to fill out the first-ever Inspired by Charm Reader Survey. Your feedback will help me make this site even better! Thanks so much! Click here or on the image below to complete the survey.

SURVEY

 

 

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.
    1. 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.

      • 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

    2. 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 :)

      • 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

    3. 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!

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

        Thanks Amy! xo Michael

    4. 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.

    5. 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!!!

    6. 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?

      • 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

    7. 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.

      • 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

        • 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.

    8. Pingback: i Home Making | Pizza Bread

    9. 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!

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

        xo Michael

    10. 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!

      • 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

    11. 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.

      • 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

    12. 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?)

      • 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

        • 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! :-)

    13. Pingback: TOP 10 Homemade PIZZA Recipes

    14. 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.

    15. 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!

    16. Pingback: BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL - Page 411 - ALIPAC

    17. Pingback: TOP 10 Homemade PIZZA Recipes - Top Inspired

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

    19. 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!

    20. Pingback: Cheesy Goodness Recipes - Domestically Speaking

    21. Pingback: Pizzabrot / Pizza Bread | Sweet Cake O' Mine

    22. 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!

      • 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

    23. Pingback: Recettes 6 Continents – Une année de levure: Pain pizza

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

    25. Pingback: Menu Plan Monday: week of December 30th | One Mama's Daily Drama

    26. Pingback: Flavored Bread Recipes | Un - ComplicateUn – Complicate

    27. Pingback: 102 Pizza Recipes // Pizza Challenge III | Being passionate about food makes me roar

    28. Pingback: 100 Homemade pizza recipe | Rilane - We Aspire to Inspire

    29. Pingback: 50 Snack Recipes - Chocolate Chocolate and More!

    Post a comment! (Need an avatar?)


    8 − 3 =