Lunchbox Pizza Bread
A fun and easy recipe perfect for kids and adults, Lunchbox Pizza Bread is cheesy and customizable, making it a great lunch option or snack.
Ingredients
Dry Ingredients
- 2 cups plain flour (all-purpose flour)
- 1.5 tsp baking powder
- 0.5 tsp baking soda (bi-carb soda), sifted Note 1
- 0.5 tsp cooking/kosher salt
Wet Ingredients
- 1 large egg (60g / 2 oz)
- 1 cup milk (full or low fat)
- 0.25 cup sour cream (or plain yogurt)
- 3 tbsp olive oil
Toppings
- 1 cup shredded cheese (colby, cheddar, Monterey Jack, Devondale '3 cheese blend') Note 2
- 1.5 cups shredded cheese (same as above) Note 2
- 0.5 cup pizza sauce (store-bought or homemade)
- 0.25 cup red onion (finely sliced)
- 0.5 cup green capsicum / bell pepper (finely sliced)
- 0.25 cup sliced Kalamata olives
- 50 g pepperoni slices (about 1/2 cup)
Instructions
Preparation
- Preheat your oven to 180°C/350°F (160°C fan). Lightly spray a 23 x 33 cm (9 x 13") metal pan with oil, then line it with baking or parchment paper.
- In a large bowl, whisk together the dry ingredients: plain flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the wet ingredients: egg, milk, sour cream (or yogurt), and olive oil until combined.
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until the flour is mostly mixed in but still a bit lumpy. Add in 1 cup of shredded cheese and stir until no dry flour remains.
- Scrape the mixture into the prepared baking pan and evenly spread it out. Spread the pizza sauce over the surface, then sprinkle with cheese followed by onion, capsicum, olives, and pepperoni.
Baking
- Bake in the preheated oven for 40 minutes. Bake uncovered for 25 minutes, then cover with a baking tray or foil for the last 15 minutes.
- Let it cool for 10 minutes in the pan. Use the paper overhang to lift or slide it out onto a cooling rack. Allow it to cool for another 10 minutes before slicing.
Notes
Lunchbox pizza bread is great at room temperature, making it perfect for lunchboxes. If desired, heat it in the oven for a few minutes, drizzle with olive oil, and sprinkle with oregano for extra flavor. Store any leftovers in an airtight container for up to 3 days.