Pizza Bread Loaf

Tom
Jun 25
2 min read

This pizza bread loaf was born out of leftover pepperoni, prosciutto, and a craving for something cozy and salty. I layered everything into a soft, enriched dough with tomato, cheddar, and basil, then baked it until the crust was golden. It’s basically a pizza you can slice like cake—and yes, it’s just as good as it sounds.

Ingredients: Dough

• 500g AP flour

• 7g active dry yeast

• 1tbsp light brown sugar

• 125ml lukewarm milk

• 200g full-fat yogurt

• 1tsp fine salt

• 6g baking powder

• 1 large egg

• 45ml olive oil

Ingredients: Pizza Filling

• 2 cups chopped pepperoni or salami

• 1 cup chopped prosciutto

• 150g shredded cheddar, gouda or mozzarella

• 3tbsp tomato paste

• 1 cup ketchup

• basil and oregano

Process:

Bloom yeast with milk and sugar for 10 minutes. In a separate bowl add everything except the olive oil and mix with a spatula for a minute. Add the olive oil and mix again 30 seconds until almost all the flour is wet. Rest 5 minutes.

Knead 8 minutes on the lowest mixer speed then rest another 10 minutes covered. This will help our gluten development. After 10 minutes knead for 1-2 minutes again then oil the dough really well and cover the bowl. Proof 1 hour until fully doubled in size.

Mix cheese, pepperoni and prosciutto with tomato paste, ketchup and herbs. It should look pretty dry, you can optionally add a couple more tablespoons of ketchup.

Once the dough has nicely proofed, roll it into a rectangle roughly 26x13 inches in size. Cover the entire dough with our pizza mix.

Roll into a log and transfer to a loaf pan 13x5 inches (or optionally bake on a sheet tray). Brush with milk or egg wash, this will give us a soft crust. Cover and proof for another 30 minutes—in the meantime preheat the oven to 190C (375F).

Bake around 40 minutes until the bottom is golden brown and crisp.

Cool in the loaf pan 20 minutes then another 2 hours on a rack (to allow airflow on the bottom).