Lunchbox Pizza Bread with Pepperoni and Cheese
A soft cheese quick bread baked with pizza sauce, pepperoni, and vegetables, cut into squares for lunchboxes.
Equipment
- 9x13 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 9x13 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.
Notes
Substitutions: Use plain yogurt for sour cream and any melting cheese you like.
Tips: Pat the pepperoni dry and do not overmix the batter.
Storage: Refrigerate for up to 3 days or freeze squares for up to 2 months.