This lunchbox pizza bread is a soft, cheesy savory loaf baked in one pan with pizza sauce, pepperoni, peppers, and olives on top.
It bakes in a single 9×13 pan and is ready to slice in about 70 minutes. Cut into squares, it packs easily for school and work lunches, and the whole family can customize the toppings.
Table of Contents
Why This Lunchbox Pizza Bread Recipe Works
The batter is a simple quick bread, so there is no yeast, no kneading, and no rising time.
Cheese stirred into the batter and layered on top gives you flavor in every bite, and the foil cover for the last 15 minutes keeps the top from drying out.
It holds up well in a packed lunch with an ice pack, which makes it a smart make ahead option for busy weeks.
Ingredients for Lunchbox Pizza Bread
- 2 cups all purpose flour, for the batter
- 1 1/2 teaspoons baking powder, for the batter
- 1/2 teaspoon baking soda, sifted, for the batter
- 1/4 teaspoon kosher salt, for the batter
- 1 large egg, for the batter
- 1 cup milk, whole or low fat, for the batter
- 1/4 cup sour cream or plain yogurt, for the batter
- 3 tablespoons olive oil, for the batter
- 1 cup shredded cheese, such as Colby Jack, cheddar, or mozzarella, for the batter
- 1 1/2 cups shredded cheese, same blend, for the topping
- 1/2 cup pizza sauce, for the topping
- 1/4 cup thinly sliced red onion, for the topping
- 1/2 cup thinly sliced green bell pepper, for the topping
- 1/4 cup sliced Kalamata olives, for the topping
- 2 ounces pepperoni slices, about 1/2 cup, for the topping
Flour and leavening. Baking powder and baking soda lift the batter, and mixing just until combined keeps it tender.
Sour cream. It adds moisture and a slight tang, and plain yogurt works the same way.
Cheese blend. A mix of Colby Jack, cheddar, and mozzarella gives both flavor and stretch.
Pizza sauce. Store bought or homemade both work, as long as the sauce is thick enough to spread without soaking the batter.
Toppings. Onion, bell pepper, olives, and pepperoni are classic, but any pizza toppings work.
How to Make Lunchbox Pizza Bread
1. Prepare the pan. Heat the oven to 350 degrees F. Lightly spray a 9×13 inch metal pan and line it with parchment paper, leaving an overhang on two sides.
2. Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
3. Mix the wet ingredients. In a second bowl, whisk the egg, milk, sour cream, and olive oil until smooth.
4. Combine the batter. Pour the wet mixture into the dry mixture and fold with a spatula until just combined and still a little lumpy. Stir in 1 cup of the cheese until no dry flour remains.
5. Add the toppings. Spread the batter into the pan, then top with pizza sauce, the remaining cheese, onion, bell pepper, olives, and pepperoni.
6. Bake. Bake uncovered for 25 minutes, then cover loosely with foil and bake 15 minutes more, until golden and a toothpick in the bread comes out clean.
7. Cool and slice. Cool in the pan for 10 minutes, lift out with the parchment, and cool 10 minutes more before cutting into squares.
How to Serve Lunchbox Pizza Bread
Pack a square with crunchy veggies, a cup of Italian house salad, and a blueberry crumble muffin for dessert. A berry kefir smoothie and frozen cantaloupe popsicles round out a fun lunchbox spread.
How to Store and Reheat Lunchbox Pizza Bread
Cool the bread completely, then refrigerate it in an airtight container for up to 3 days. Freeze individual squares for up to 2 months. Reheat from the refrigerator in a hot oven at 350 degrees F for 8 to 10 minutes, or microwave for 20 to 30 seconds. When packing it for lunch, keep it cold with an ice pack.
Tips and Variations for Lunchbox Pizza Bread
Do not overmix. Stop folding when the flour disappears so the bread stays soft and tender.
Sift the baking soda. Sifting prevents bitter lumps of baking soda in the finished bread.
Line the pan. Parchment with an overhang lets you lift the whole bread out cleanly.
Blot greasy toppings. Pat the pepperoni with a paper towel so the top is not oily.
Cover for the last stretch. The foil keeps the cheese from over browning while the center finishes.
Swap the toppings. Try mushrooms, cooked sausage, or pineapple, keeping the total topping amount similar.
Add a dipping sauce. Warm pizza sauce on the side is great for older kids and adults.
Handle lunches safely. Follow cold storage tips such as those in this University of Wisconsin Extension leftovers guide.
Frequently Asked Questions About Lunchbox Pizza Bread
What is lunchbox pizza bread?
It is a quick bread baked with cheese and pizza toppings, cut into squares that are easy to pack.
Can I make lunchbox pizza bread ahead of time?
Yes. Bake it up to 3 days ahead and refrigerate it, or freeze squares for up to 2 months.
How do I reheat lunchbox pizza bread?
Warm it in a hot oven at 350 degrees F for 8 to 10 minutes until the cheese is soft again.
Can I make the bread without pepperoni?
Yes. Leave it off or use cooked sausage, mushrooms, or extra vegetables instead.
How long does it keep in the refrigerator?
Up to 3 days in an airtight container.
Lunchbox Pizza Bread with Pepperoni and Cheese
Equipment
- 9×13 inch metal baking pan
- Parchment paper
- Large mixing bowls
- Whisk
- Rubber spatula
Ingredients
Main Ingredients
- 2 cup all purpose flour for the batter
- 1 ½ tsp baking powder for the batter
- ½ tsp baking soda sifted, for the batter
- ¼ tsp kosher salt for the batter
- 1 large egg for the batter
- 1 cup milk whole or low fat, for the batter
- ¼ cup sour cream or plain yogurt, for the batter
- 3 tbsp olive oil for the batter
- 1 cup shredded cheese Colby Jack, cheddar, or mozzarella, for the batter
- 1 ½ cup shredded cheese same blend, for the topping
- ½ cup pizza sauce for the topping
- ¼ cup red onion thinly sliced, for the topping
- ½ cup green bell pepper thinly sliced, for the topping
- ¼ cup Kalamata olives sliced, for the topping
- 2 oz pepperoni slices about 1/2 cup, for the topping
Instructions
Cooking
- Prep the pan. Set the oven to 350 degrees F. Spray a 9×13 inch metal pan and line it with parchment, with extra paper hanging over the sides. Whisk dry. Combine flour, baking powder, baking soda, and salt in a large bowl.
- Whisk wet. Beat the egg with the milk, sour cream, and oil in a separate bowl until blended.
- Make the batter. Add the wet mix to the dry mix and stir gently with a spatula until mostly combined. Stir in 1 cup of cheese until no dry streaks remain; the batter will be thick.
- Top it. Smooth the batter in the pan. Spread on the sauce, then scatter with cheese, onion, bell pepper, olives, and pepperoni.
- Bake. Bake for 25 minutes uncovered, then tent with foil for 15 minutes more, until the top is golden and the center is set.
- Rest. Cool 10 minutes in the pan, lift out by the parchment, then wait 10 minutes before slicing.
