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- Dish type
- Bread machine
An easy and delicious bread, which is packed with all the deliciousness of a pepperoni pizza. It's made in the bread machine and everyone will love it.
45 people made this
IngredientsMakes: 1 loaf
- 300ml milk
- 20g butter, softened
- 90g grated Cheddar cheese
- 450g sliced pepperoni
- 1 1/2 tablespoons caster sugar
- 1 teaspoon salt
- 1 tablespoon grated Parmesan cheese
- 1 (7g) sachet dried active baking yeast
- 480g bread flour
MethodPrep:15min ›Cook:3hr ›Ready in:3hr15min
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
- Select the Bread/Light Crust cycle and press Start.
It can also be made in the oven: let the dough rise in a lightly greased bowl for 30 minutes to an hour. Knead it down and allow to rise again. After allowing the dough to rise the second time, roll it out and cover with sliced pepperoni and more grated cheddar. Pinch the ends and allow to rise in the tin. Bake at 180 degrees C.
Reviews & ratingsAverage global rating:(45)
Reviews in English (36)
getting ready to make this sure it will be yummy But just want to let you all know who don't. Be sure to wait and add the pepperoni and cheese, etc on your machine's last knead; otherwise, it will chew up the meat and other add ins to nothing.-26 Jun 2006
I loved the bread and so did my husband, the only problem was i have a 1 and half pound machine and the top caved in while baking. The flavor is great and i would recomend it to anyone. Great Bread-30 Apr 2000
For the dough
- 400g/14oz self-raising flour, plus extra for dusting
- 1 tbsp dried oregano
- 1 tbsp caster sugar
- 1 tsp salt
- 7g fast-action dried yeast
- 300ml/10fl oz warm water
For the topping
- 4 tbsp sriracha sauce (or any chilli or tomato sauce)
- 8 cheese slices (any cheese of your choice)
- 80g/2¾oz thinly sliced pepperoni, about 16 slices
- 8 basil leaves
- 3 tbsp olive oil, plus extra for greasing
Pepperoni Pizza Bread
Here’s an easy bread that will make any pepperoni lover happy. Easy to throw together and easy to eat the whole loaf!
- 1 cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 2 whole Eggs
- 2 Tablespoons Extra Virgin Olive Oil
- ¾ cups Milk
- ½ cups Shredded Parmesan Cheese, Divided
- 1-½ cup Shredded Mozzarella Cheese
- 1 cup Quartered Pepperoni Slices, About 32 Slices
- ¾ cups Your Favorite Marinara Sauce
- 1 teaspoon Italian Seasoning
Preheat oven to 350 degrees F and spray a small bread pan measuring 9x5x2 3/4 inches with nonstick cooking spray.
Place flour, baking powder, baking soda, salt and pepper into the bowl of a stand or electric mixer mix to combine. Slowly add in eggs, oil, milk, half of the Parmesan, mozzarella and pepperoni until just combined. Pour half of the batter into the prepared bread pan. Top evenly with marinara sauce then pour the remaining batter over the sauce. Top with Italian seasoning and the remaining Parmesan cheese. Bake for 45-55 minutes or until an inserted toothpick comes clean from the center. Let cool for 30 minutes before removing from the pan. Slice and serve warm or room temperature.
Can you really make pizza in a bread bowl?
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TikTok’s latest controversial food hack is a pizza bread bowl recipe — but what does it actually taste like?
To find out, we decided to whip up the carb-loaded recipe ourselves. Thankfully, we have the perfect gadget to do it: this rotary cheese grater from EvoSummer.
Shop: Rotary Cheese Grater, $12.99Credit: EvoSummer/Amazon
This little gadget can pump out cheese at what feels like an illegally fast speed, which is why it’s the perfect tool to help us tackle a recipe that’s about 50 percent mozzarella.
So what is the pizza bread bowl recipe, exactly? The dish, which seems to have been created by TikToker Anna Rothfuss, seems like a classic internet food prank — designed to spark more reactions than actual recipes.
Most of the other posts on Rothfuss’s account seem to be jokes, but as it turns out, she may have stumbled onto something here. While her recipe sparked outrage from some commenters, others followed with genuine curiosity.
That’s why we knew we had to make the dish ourselves. This bizarre, cheesy, bread-filled monstrosity is just to fascinating to ignore — so we made one at home and taste-tested it. To find out what happened, watch the video above or keep reading.
How to make pizza in a bread bowl
You’ll only need a few ingredients to make this bizarre food creation:
- A loaf of sourdough bread
- Several sticks of string cheese
- Pizza sauce
- A block of mozzarella cheese
- Pepperoni, or any toppings you want
First, slice the bread vertically and horizontally over the top, creating long, deep divots in the loaf. Then, cut up three sticks of string cheese and stuff them into the loaf.
Next, pour on a healthy serving of pizza sauce and use a cheese grater to grind your mozzarella over the bread. Lastly, stuff any toppings you want into the loaf before baking.
Lastly, cook the entire thing in an oven at 400 degrees for 10 minutes. Now, all you have to do is mentally prepare yourself to try this
Is the pizza bread bowl recipe gross or genius?
When ITK video producer Poppy Shen tried the pizza bread bowl recipe, she decided to compare it to a standard pepperoni pizza. She judged both options — the bread bowl version and the “normal” version — on three factors: difficulty, presentation and taste.
Tragically, the pizza bread bowl lost out in all three categories. It was a little harder to make than regular, freezer aisle pizza, and on top of that, the end product looked as weird as you’d imagine.
As far as taste went, you can’t really go wrong with bread and cheese. Still, Poppy thought the bread bowl was lacking a bit when it came to overall flavor — it tasted more like separate ingredients than a single, uniform dish.
So is the pizza bread bowl at least edible? Totally. Is it better than real pizza? Absolutely not. Should you try making it? We don’t feel comfortable answering that.
Pepperoni Pizza Pull-Apart Bread
The Super Bowl is right around the corner, and this Pepperoni Pizza Pull-Apart Bread is sure to be a hit with everyone at your party, kids and grown-ups alike.
My family absolutely devoured it! In fact, they love it so much, sometimes I make it for dinner with a green salad and I never have leftovers, or complaints about what’s for dinner.
I love that this pizza bread is so easy to put together, and my kids love helping me stuff all the pizza toppings into the bread. Just make sure when you’re making your cuts, you don’t quite go all the way through your loaf.
You want the bread to be stuffable, but still all in one piece. If you do accidentally lop of a bit of bread, just wrap it up in the foil with everything else.
We tend to stick to a pepperoni only version of this bread (to appease any picky eaters) but the possibilities for other pizza “stuffings” are endless.
Cooked Italian sausage is fabulous, as are mushrooms, peppers and olives. I find it works best to saute any vegetables beforehand. You could even make a plain old cheese version of this recipe for your vegetarian friends.
Don’t be shy about shoving the toppings down into the cut bread–you can fit a lot more in there than you think! If you have a fairly sturdy loaf of bread, it shouldn’t be a problem.
If you can find the mini pepperonis, they work great in this recipe. Don’t forget to serve your pizza bread with some warm marinara on the side for dipping.
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More Than a Pizza Topping: 10 Smoky, Savory Ways to Use Pepperoni
Pepperoni is still number one among pizza toppings, but beyond that, it hardly gets any respect. Admittedly, it's not the fanciest salami around, but it's smoky, fatty, and delicious—what's not to respect? Pepperoni is great for quickly adding a dash of meaty flavor to dishes like our fried-zucchini stacks, or a chickpea salad with grated Parmesan. And there are plenty of pizza-inspired dishes, with similarly satisfying combinations of chewy dough and melted cheese, for which the addition of pepperoni is never a bad idea—we can name grilled cheese, nachos, and mac and cheese, for a start. In fact, out of all 10 recipes in this collection, only two can reasonably be called pizzas—and they're made with English muffins and tortillas. Keep reading to see your humble supermarket salami in a whole new light.
Zucchini Stacks in the Style of Eggplant Parmesan
This homey riff on eggplant parm layers breaded, fried zucchini with pepperoni, tomato sauce, basil, and a mix of mozzarella and Parmesan cheese. We bake the stacks and finish them under the broiler to get the cheese nicely browned and bubbly. A bit of white wine and balsamic vinegar lend depth to the tomato sauce.
Chickpea Salad With Pepperoni, Parmesan, and Basil
Earthy, wholesome chickpeas and bright herbs (basil is key, but we also like thyme and parsley) are counterbalanced by the meatiness of pepperoni in this Italian-inspired chickpea salad. Dress it with a red wine vinaigrette at least an hour and up to a day ahead of time so that the flavors can meld, but add the herbs right before serving to keep them fresh.
Get the recipe for Chickpea Salad With Pepperoni, Parmesan, and Basil »
Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles
As stated, there's no proper pizza in this list, but there are lots of inventive snacks that essentially cram pizza components into a different, equally delicious form. Take this crazy (and crazy-good) little number, made by rolling up puff pastry with tomato sauce, pepperoni, and shredded mozzarella and cooking it in a waffle iron. It'll come out well browned and crispy, with a delicately flaky interior and long strands of melted cheese.
The Best English Muffin Pepperoni Pizza
Just like the ones you used to devour in front of the after-school special—except upgraded, using a few simple tricks. First, we toast the English muffins so that they don't soak up too much of the homemade pizza sauce. Second, we precook the pepperoni slices in a pan before adding them to the pizza—otherwise, the pizza cooks too quickly for the pepperoni to properly curl and crisp up. Not only that: You can use the rendered fat to brown the muffins and infuse them with flavor.
Extra-Crispy Bar-Style Tortilla Pizza Supreme
When you're craving a super-thin bar-style pizza in the wee hours, there's no way you're gonna want to roll out pizza dough. Reach instead for tortillas, which get beautifully crispy and crunchy in a cast iron skillet—plus, they provide a completely flat plane on which to build, allowing you to spread the cheese out all the way to the edges. I like to keep my tortilla pizzas simple, with just tomato sauce, cheese, olive oil, and fresh basil. For really wild nights, though, pile on sausage, pepperoni, yellow onion, and green bell pepper.
Pepperoni Pizza Supreme Nachos
Why limit supreme-pizza toppings to just pizza? For another route to midnight-snack bliss, top tortilla chips with pepperoni, sweet peppers, sliced onion and olives, and mozzarella. We use a thick homemade tomato sauce here—typical store-bought varieties will be too thin and soak the chips. Finishing the nachos with pickled jalapeños after they come out of the oven gives them a little extra kick.
Fully Loaded Pizza Macaroni and Cheese
This recipe starts with our basic stovetop macaroni and cheese, but replaces the cheddar with mozzarella and Parmesan, though we keep the American cheese for its unparalleled creaminess. Once the cheese is melted, we stir in an eye-popping variety of tangy, savory, spicy, and otherwise flavorful pizza toppings: Italian sausage, pepperoni, soppressata, black olives, peperoncini, tomatoes, and basil.
Easy Pull-Apart Pepperoni Garlic Knots
The concept of garlic knots goes from "pretty good snack" to "unbelievably delicious" when you add pepperoni and cheese and bake them in a cast iron skillet for a well-crisped, golden crust. And this show-stealing party dish takes only about half an hour of active time, since you don't need to make your own dough—with so many strong flavors involved, store-bought pizza dough works perfectly fine.
Pepperoni Garlic Bread Burgers (Grilled Cheeseburgers With Pepperoni Sauce Served on Garlic Bread Rolls)
Combine the best elements of pizza and garlic bread for burgers with an Italian-American twist. We toast the buns in garlic butter flecked with oregano and parsley and make our own tomato sauce of crushed tomatoes, stick pepperoni, and a splash of vinegar. Topping the burgers with sharp provolone and Parmesan adds more flavor than using mozzarella.
Grilled Cheese With Pepperoni and Pickled Cherry Peppers
Anything that's tasty on pizza is likely to be tasty on a grilled cheese—especially pepperoni and sharp little pickled peppers. As with our English muffin pizzas, we recommend pre-crisping the pepperoni before adding it to the sandwich. You can do this in the microwave, but using a skillet will allow you to keep the rendered fat for toasting the bread. Homemade or store-bought banana peppers or cherry peppers will do nicely.
Pepperoni Pizza Strada
Strada is a delicious, savory version of bread pudding. This recipe combines all of the things I love about pizza - oven roasted tomatoes, pepperoni, basil, oregano and cheesy goodness – without the need to mess with pizza dough. Using day old artisanal bread and a savory egg custard base, this dinner could not be an easier or more satisfying. With a mixed greens salad on the side, this is my definition of the ideal no-fuss dinner!
4 cups cherry tomatoes
3 tablespoons extra virgin olive oil
8 large eggs
2 cups half and half
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Pinch of crushed red pepper flakes
1/2 pound stale artisanal bread, cut into 1-inch cubes (about 6 cups)
8 ounces fresh milk mozzarella, diced
3 ounces pepperoni, ½-inch dice
3/4 cup freshly grated Grana Padano or Parmigiano Reggiano cheese
Freshly ground black pepper
Place the tomatoes on a baking sheet and drizzle with 2 tablespoons of the olive oil. Toss together and season with salt. Spread the tomatoes in a single layer and roast in the oven until the tomatoes are soft and most of the liquid from the tomatoes has evaporated, 20 to 25 minutes. Let cool 10 minutes..
In a bowl, whisk together the eggs, half and half, basil, oregano and crushed red pepper flakes. Set aside. Add the bread and let sit 5 minutes.
With the remaining 1 tablespoon olive oil, oil a 2 1/2-qt. baking dish. Add the tomatoes, mozzarella, pepperoni and half of the Grana Padano to the egg and bread mixture. Pour the mixture into the baking dish. Sprinkle the remaining Grana Padano onto the top and bake until the strata has set and is golden on top, about 25 to 30 minutes. Let rest for 5 minutes before serving.
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This is the recipe you need if you have a craving for pizza but don’t want to mess around making pizza dough and sauce. All the classic flavors of a pepperoni pizza are stuffed into this easy quick bread, including mozzarella, pepperoni, and sun-dried tomatoes.
Special equipment: You will need a metal 9-by-5-inch loaf pan for this recipe. Loaf pans can be purchased at most cooking supply stores and at many large grocery stores.
Game plan: You can also use this recipe to bake savory muffins instead of bread—just use a standard 12-well muffin pan. Coat the wells generously with olive oil and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool for 10 minutes, then remove them from the pan and finish cooling on a wire rack.
This recipe was featured as part of our 5 Savory Quick Breads for Fall Baking.
Tips for Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
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