Pizza Bread
A warm, crusty loaf of Italian bread stuffed with gooey mozzarella, savory pepperoni, and rich tomato sauce. This crowd-pleasing appetizer or dinner is baked until golden and sliced into beautiful spirals that taste just like pizza.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
1.Preheat the oven to 400°F (200°C).2.Line a baking sheet with parchment paper and set aside. - prep
Roll out the pizza dough.
1.Lightly dust a clean work surface and rolling pin with all-purpose flour.2.Roll the pizza dough into a large rectangle, about 12 by 16 inches, keeping the thickness even.TIPLet the dough rest at room temperature for 15 minutes if it keeps shrinking back; cold dough fights the rolling pin. - prep
Mix the sauce and seasonings.
1.In a small bowl, stir together the tomato sauce, minced garlic, dried oregano, salt, and black pepper.2.Taste and adjust the oregano if you want a stronger herby note. - assemble
Layer the fillings.
1.Spread the seasoned tomato sauce evenly over the dough, leaving a 1-inch border on all sides.2.Sprinkle the shredded mozzarella evenly over the sauce.3.Lay the pepperoni slices in a single layer, covering the cheese completely.TIPDon't overfill — too much sauce or cheese makes the bread soggy and hard to roll. - assemble
Roll up the loaf tightly.
1.Starting from one long edge, roll the dough up tightly like a jelly roll.2.Pinch the seam firmly closed and tuck the ends under slightly.3.Carefully transfer the roll seam-side down onto the prepared baking sheet.TIPRoll as tightly as you can without tearing the dough — a tight spiral gives you clean, beautiful slices later. - bake · ~25 min
Bake the pizza bread until golden.
1.Brush the top and sides of the loaf with olive oil.2.Using a serrated knife, cut 3 shallow diagonal slashes across the top to release steam.3.Bake for 22 to 25 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped.TIPCover loosely with foil after 15 minutes if the crust browns too fast before the center cooks through. - rest · ~5 min
Rest the bread before slicing.
Remove from the oven and let the loaf cool on the baking sheet for 5 minutes. This allows the cheese to set slightly so the filling doesn't ooze out when you cut.
TIPUse a serrated knife and a gentle sawing motion to slice — don't press down hard or the cheese will squeeze out. - serve
Slice and serve warm.
Slice the pizza bread into 1-inch thick rounds and serve immediately with extra warm tomato sauce on the side for dipping.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use low-moisture mozzarella — fresh mozzarella releases too much water and makes the bread soggy.
- 2Let the dough rest at room temp for 15 minutes if it keeps snapping back; cold dough fights rolling.
- 3Roll the dough as tightly as you can without tearing — a tight spiral gives clean, beautiful slices.
- 4Don't overfill — too much sauce or cheese makes the bread soggy and difficult to roll.
- 5Slash the top with shallow cuts before baking to let steam escape and prevent bursting.
- 6Let the loaf rest 5 minutes after baking so the cheese sets and doesn't ooze out when sliced.
- 7Use a serrated knife and gentle sawing motion to slice — pressing down hard will squeeze out the filling.
Adapt it for your goals.
Vegetarian
Skip the pepperoni and add sautéed mushrooms, bell peppers, and black olives for a veggie-loaded pizza bread that's hearty and colorful.
spicy sausageSpicy sausage
Replace pepperoni with cooked crumbled Italian sausage (hot or mild) for a meatier, juicier filling with more depth.
four cheeseFour-cheese
Mix shredded provolone, Parmesan, and fontina with the mozzarella for a richer, more complex cheesy flavor.
gluten freeGluten-free
Use a gluten-free pizza dough blend and check that the pepperoni and tomato sauce are certified gluten-free — perfect for gluten-sensitive pizza lovers.
Why this is on our healthy list.
Good Source of Calcium
Mozzarella cheese provides calcium for strong bones and teeth, with a single slice contributing a meaningful portion of your daily needs.
Moderate Protein Content
The combination of cheese, pepperoni, and dough offers a balanced amount of protein, helping keep you full and satisfied.
LycoPene from Tomato Sauce
Tomato sauce is rich in lycopene, an antioxidant linked to heart health, especially when cooked—the baking process enhances its absorption.
Customizable Sodium Level
Pepperoni and cheese are naturally higher in sodium, but you can reduce it by choosing low-sodium pepperoni and using part-skim mozzarella.
Frequently asked questions
Let the dough rest at room temperature for 15 minutes before rolling. Cold, tight gluten makes it snap back; resting relaxes the dough.
