Fluffy pizza bread topped with tomato pizza sauce, grated cheese, sliced ham and pineapple pieces. Slices of pizza bread can be frozen in a snap lock bag making this an excellent option to add to school lunch boxes.
Keeping school lunch boxes interesting, affordable and nutritious is a constant challenge for many parents. Including me! To combat the morning grind, I love to get ahead with ready-to-go snacks.
This recipe for Pizza Bread is an absolute winner in the lunch box. I love that I can make one pizza that can be used over many days, simply by freezing pieces in a snap lock bag.
I bought all of these pantry staples from my local Woolworths who I can always count on to stock the family-friendly items I need at an affordable price point.
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Ingredient notes:
- Flour: I recommend using High Grade Flour to make this pizza bread. You can use plain white flour if you prefer, however results may vary.
- Pizza sauce: I like to use store-bought pizza sauce which I buy in these handy squeeze bottles. It makes it so much easier to add to pizza and you can use as little or as much as you want!
- Toppings: Feel free to add your favourite toppings to your pizza. I often use the tried and true combo of ham, cheese and pineapple as my boys love it!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In the bowl of a stand mixer, pour in the warm water and sugar, then stir to dissolve. Add the yeast, stir again, then leave covered with a tea towel for 10 minutes to activate. Add flour, olive oil and salt. With the dough hook attached, turn the mixer on to 'low'. Mix for 5 minutes until smooth and a little sticky. (Knead with your hands if you do not have a mixer).
Cover with a clean tea towel and leave to rise in a warm place for at least 30 mins until the mixture has doubled in size. Grease a 23cm x 33cm baking tin with olive oil.
Turn the dough out onto a floured surface. Roll the dough into a large rectangle to fit your baking tin, add the dough and leave to rise for another 15 minutes. Preheat the oven to 210°C fan bake.
Spread the pizza sauce over the dough, then sprinkle over grated cheese and place the ham and pineapple on top.
Bake for 20 minutes until the cheese is turning golden and the base is cooked through. Leave the cooked pizza bread to cool for 10 minutes in the tin before turning out onto a wire rack.
Once completely cooled, cut into slices. This pizza bread is best eaten within 2 days. Store in an airtight container or freeze portions in snap lock bags.
Recipe FAQs:
Feel free to customise your pizza bread by adding any of the following toppings: ham, salami, pepperoni, bacon, chicken, mushrooms, olives, capsicum, anchovies, feta, herbs and sauces. Use this base to create your favourite combinations.
No! Not only does it make life easier having prepared lunch items in the freezer, but they serve a great purpose too. Frozen pizza can help to keep other things in your lunch box nice and cool until lunch time, by which stage the pizza will have defrosted.
Storage:
Pizza bread can be stored in an airtight container in the fridge for up to two days but is best eaten as soon as possible. Pizza bread is designed to be eaten cold so no need to reheat!
Top tips:
I like to prep a tray of pizza bread for my kids' school lunches. As soon as the pizza bread has cooled, I will slice it then add it to zip lock bags to store in the freezer. When I'm making lunches in the morning, I can add a piece of frozen pizza bread to the lunch box knowing it will have defrosted by lunch time. In addition, it helps to keep the rest of the lunch cool.
Related Recipes:
AD - Thank you so much to Countdown for partnering with me to create this recipe.
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Pizza Bread
An easy, yet tasty pizza bread made from a homemade pizza dough topped with tomato pizza sauce, ham and pineapple.
Ingredients
Pizza base
- 1½ cups warm water
- 1½ tsp sugar
- 1½ tsp yeast
- 4 cups high grade flour, 600g
- 2 Tbsp olive oil
- 1 tsp salt
Topping
- 3 Tbsp pizza sauce
- 150g Colby cheese, grated
- 50g ham, chopped
- 50g pineapple pieces
Instructions
- In the bowl of a stand mixer, pour in the warm water and sugar, then stir to dissolve. Add the yeast, stir again, then leave covered with a tea towel for 10 minutes to activate.
- Add flour, olive oil and salt. With the dough hook attached, turn the mixer on to ‘low’. Mix for 5 minutes until smooth and a little sticky. (Knead with your hands if you do not have a mixer).
- Cover with a clean tea towel and leave to rise in a warm place for at least 30 mins until the mixture has doubled in size.
- Grease a 23cm x 33cm baking tin with olive oil.
- Turn the dough out onto a floured surface. Roll the dough into a large rectangle to fit your baking tin, add the dough and leave to rise for another 15 minutes.
- Preheat the oven to 210°C fan bake.
- Spread the pizza sauce over the dough, then sprinkle over grated cheese and place the ham and pineapple on top.
- Bake for 20 minutes until the cheese is turning golden and the base is cooked through.
- Leave to cool for 10 minutes in the tin before turning out onto a wire rack, once completely cooled, cut into slices.
- Best eaten within 2 days. Store in an airtight container or freeze portions in snaplock bags.
Notes
You can add extra favourite toppings like mushrooms, capsicum, olives, salami and BBQ sauce etc.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 267mgCarbohydrates: 32gFiber: 1gSugar: 1gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jamie Harris says
Hi, could I use 1 sachet of instant yeast to make this? Thanks
VJ cooks says
I haven't tried that but it should work. Yeast need water to activate whereas instant yeast does not - it can be added to dry ingredients. Instant yeast should also take less time to rise. I hope this helps.
Sharon says
Hi, could I substitute the olive oil say vege or sunflower oil?
VJ cooks says
Yes you can.
Natalie says
Love this easy recipe. I made the dough in the breadmaker which was really simple. I then cut the finished bread up into portions and froze it - perfect for school lunches! Thank you.
VJ cooks says
Amazing, I love getting ahead too!
Kane says
I made the recipe with all your measurements but the dough came out really stiff not slightly sticky as mentioned (did not over mix) hopefully turns out okay
VJ cooks says
How did you go Kane?
Chrystal says
Hi Kane, sometimes that can be due to different batches of flour having differing absorption qualities, also the temperature of your house and humidity where you live are all things that can have an effect on bread dough. Just add a little more water a spoonful at a time next time if needed. Hope everything worked out
Jacqui Hooper says
Made the dough in my bread maker, squished it into a 30x15cm baking tin (no rolling pin) kids chose salami, olives and grated cheese as toppings.
VJ cooks says
Oh that's great to know. Thanks for the feedback, Jacqui.
Edward says
Hi. Great recipe and family loved it (I made it with bread flour). I want to tweak it a little to make the bread a little more chewy (but still soft).
What would you suggest in terms of timing for the first and second dough rise?
VJ cooks says
If you have a bread recipe that you prefer, simply swap my dough for that, then add your favourite toppings. I haven't made this one with bread flour sorry.