Pizza Bread

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.

Jump to:

• Ingredient notes:
• Step by step instructions:
• Recipe FAQs:
• Storage:
• Top tips:
• Related Recipes:
• Pizza Bread

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:

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:

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AD – Thank you so much to Countdown for partnering with me to create this recipe.

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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