Lunchbox pizza bread (quick)
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Cooling
20 mins
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Servings
12
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Calories
260 kcal
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Course
Snacks, Bread, Lunch, Baked Goods
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Cuisine
American
Lunchbox pizza bread (quick)
Description
The Lunchbox pizza bread starts with a batter mixing dry ingredients like flour and leavening agents with wet ingredients including egg, milk, sour cream, oil, and shredded cheese. The cheese in both the batter and as a topping adds moisture and flavor throughout. The assembled loaf is topped generously with pizza sauce, additional cheese, and classic pizza toppings — red onion, capsicum, kalamata olives, and pepperoni slices — delivering familiar pizza elements in bread form.
Baking at 180°C combines an uncovered bake with a covered finish, ensuring the bread cooks through and retains moisture while achieving a golden crust. After baking, the bread rests briefly to allow slicing without crumbling. The resulting texture is springy and soft, with bursts of seasoned cheese and toppings in every bite.
This bread is ideal as a convenient meal or snack and fits well in a lunchbox setting since the meat is cooked. It can be stored in the refrigerator for several days or frozen for longer preservation, making it practical for advance preparation.
Variations in cheese types that melt well work, and baking times should be adjusted slightly for glass or ceramic pans. Ingredients like sour cream or yogurt add moisture and richness to the batter, contributing to the tender crumb.
Ingredients
DRY INGREDIENTS:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda sifted (Note 1, or bi-carb soda
- 1/2 tsp kosher salt cooking salt
WET:
- 1 egg 60g / 2 oz, large
- 1 cup milk (full or low fat)
- 1/4 cup sour cream , or plain yogurt
- 3 tbsp olive oil
CHEESE FOR BATTER:
- 1 cup cheese colby, cheddar, Monterey Jack, Devondale "3 cheese blend") (Note 2, shredded
PIZZA TOPPINGS:
- 1 1/2 cups cheese same as above (Note 2, shredded
- 1/2 cup pizza sauce , store bought or homemade (any of them)
- 1/4 red onion , finely sliced
- 1/2 green capsicum finely sliced, or bell pepper
- 1/4 cup kalamata olives sliced
- 50g/ 2 oz pepperoni about 1/2 cup, slices
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Oil spray a 23 x 33 cm (9 x 13") metal pan then line with baking / parchment paper (Note 3).
- Whisk Dry ingredients in a large bowl.
- Whisk Wet ingredients in a separate bowl until combined.
- Combine Wet & Dry - Pour Wet into the Dry ingredients. Mix with a rubber spatula until the flour is mostly mixed in but you can still see a bit of flour. Add cheese then stir until you can no longer see flour. Some small lumps is fine, they will bake out.
- Assemble - Scrape into the baking pan and evenly spread - it's not that thick, remember it rises! Spread the surface with pizza sauce. Sprinkle with cheese, then (in this order) onion, capsicum, olives then pepperoni.
- Bake 40 min - Bake 25 minutes uncovered. Cover with a baking tray (or foil) then bake for a further 15 minutes.
- Cool 10 minutes in the pan then use the paper overhang to lift or slide out onto a cooling rack. Cool for a further 10 minutes before slicing to serve.
- Serving - Great at room temp though for VIP's, sometimes I warm it in the oven, drizzle with a swish of olive oil and sprinkle with a pinch of oregano.
Notes
- Baking soda can be replaced with extra baking powder, but texture may be less soft.
- Use cheeses that melt well and have flavor, such as cheddar or mozzarella blends.
- Store baked bread in the fridge for up to 4 days; freeze cooked bread for up to 3 months.
- Adjust bake time slightly if using ceramic or glass pans due to different heat conduction.
- This bread is suitable for lunchboxes as the pepperoni is fully cooked; use an insulated lunchbox if warm storage is needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260cal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 425mg | 18% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 228mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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