Lunchbox Pizza Bread (Quick)

This quick and easy pizza bread is the perfect solution for busy mornings, creating a delightful savory snack for lunchboxes or a fantastic morning tea treat. This recipe was inspired by a desire for an economical alternative to the popular pizza bread sold at bakeries. To make it super convenient, it’s designed for use with store-bought pizza sauce and pre-shredded cheese. The addition of sour cream and olive oil ensures a moist and tender crumb that stays fresh for up to four days in an airtight container.

Instructions

1. 1

   Preheat your oven to 180°C (350°F) or 160°C (320°F) for a fan-forced oven. Lightly oil-spray a 23 x 33 cm (9 x 13 inch) metal baking pan, then line it with baking or parchment paper, ensuring the paper covers the long sides and the base, leaving an overhang for easy removal later.

2. 2

   In a large bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, and salt.

3. 3

   In a separate bowl, whisk together the wet ingredients: egg, milk, sour cream, and olive oil, until they are well combined.

4. 4

   Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix with a rubber spatula just until the flour is mostly incorporated but you can still see some small specks. Add the 1 cup of shredded cheese for the batter and continue to stir until no dry flour is visible. A few small lumps are perfectly fine and will disappear during baking.

5. 5

   Scrape the batter into the prepared baking pan and use the spatula to spread it evenly. It will be a thin layer, but it will rise as it bakes. Spread the pizza sauce over the surface of the batter. Next, sprinkle the remaining 1 1/2 cups of shredded cheese on top, followed by the onion, capsicum, olives, and finally, the pepperoni slices, in that specific order.

6. 6

   Bake the pizza bread for a total of 40 minutes. Bake uncovered for the first 25 minutes. Then, cover the pan with a baking tray or aluminum foil and continue to bake for another 15 minutes.

7. 7

   Let the pizza bread cool in the pan for 10 minutes. Use the paper overhang to carefully lift or slide the bread out onto a wire cooling rack. Allow it to cool for another 10 minutes before slicing and serving.

8. 8

   This pizza bread is delicious at room temperature. For an extra special touch, you can warm it in the oven, drizzle with a bit of olive oil, and sprinkle with a pinch of oregano before serving.

Recipe Notes

• Baking soda – You can substitute baking soda with an additional 1 1/2 teaspoons of baking powder, although the final bread will be slightly less soft and springy.

• Cheese choices – Any cheese that melts well and has good flavor will work perfectly. I recommend using a blend like Devondale "3 cheese blend" which contains mozzarella, colby, and parmesan. Other great options include Monterey Jack, cheddar, or tasty cheese. While I typically prefer shredding my own cheese, for this quick recipe, store-bought shredded cheese is perfectly acceptable. Note that if you use only mozzarella, which is a bit milder, you may want to add an extra 1/2 teaspoon of salt to the batter to boost the flavor.

• Lining the pan – A single sheet of parchment paper that covers the long sides and the base is sufficient; there is no need to line the short sides. If you are using a ceramic or glass baking pan, the bake time may need to be increased by about 3 minutes, and the bread may not rise quite as much since these materials do not conduct heat as quickly as metal.

• Storage – This pizza bread will stay fresh for up to 4 days when stored in an airtight container in the fridge. It also freezes well for up to 3 months. Since the pepperoni is cooked, it will be safe to pack in a lunchbox from morning until lunchtime, unless it is a very hot day. For extra security, use an insulated lunchbox.