Print

Bread Pizza Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Bread Pizza turns everyday bread into quick mini pizzas topped with flavorful sauce, melted mozzarella, vegetables, and Italian seasonings. It is an easy option for breakfast, lunch, snacks, or a fast weeknight meal.

Ingredients

  • 4 thick bread slices
  • 1/2 cup pizza sauce or marinara sauce
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/4 cup finely chopped bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped and seeded tomato
  • 2 tablespoons sliced black olives
  • 16 pepperoni slices, optional
  • 2 tablespoons grated Parmesan cheese, optional
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 tablespoon olive oil or softened butter
  • 2 tablespoons chopped fresh basil, optional

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange the 4 bread slices on the prepared baking sheet and lightly brush the edges with olive oil or softened butter.
  3. For a crispier base, prebake the plain bread for 3 to 4 minutes, then remove it from the oven.
  4. Spread approximately 2 tablespoons of pizza sauce or marinara sauce over each bread slice, keeping the layer thin to prevent sogginess.
  5. Sprinkle about half of the mozzarella evenly over the sauce.
  6. Divide the bell pepper, red onion, tomato, black olives, and pepperoni if using evenly among the bread slices.
  7. Top the pizzas with the remaining mozzarella, Italian seasoning, oregano, and crushed red pepper flakes if desired.
  8. Bake for 7 to 10 minutes, until the mozzarella is completely melted and the bread edges are crisp and golden.
  9. For additional browning, broil the Bread Pizza briefly at the end of cooking, watching carefully to prevent burning.
  10. Let the pizzas cool for 1 to 2 minutes. Sprinkle with Parmesan and fresh basil if desired and serve warm.

Notes

  • Sturdy sandwich bread, sourdough, French bread, or another relatively thick bread works best because it can support the sauce and toppings.
  • Prebaking the bread for 3 to 4 minutes creates a firmer base and helps prevent sogginess.
  • Avoid using excessive sauce or moisture-rich toppings, and seed fresh tomatoes before adding them.
  • For Pepperoni Bread Pizza, use pizza sauce, mozzarella, pepperoni, and oregano.
  • For a vegetarian variation, omit the pepperoni and add mushrooms, corn, spinach, or additional vegetables.
  • For a Margherita-inspired version, use tomato sauce, mozzarella, sliced tomatoes, fresh basil, and a light drizzle of olive oil.
  • For pesto Bread Pizza, replace the pizza sauce with basil pesto and top with mozzarella, tomatoes, and Parmesan.
  • Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a 375°F (190°C) oven for 5 to 8 minutes or use an air fryer for a few minutes to restore crispness.

Nutrition

Find it online: https://thefamilycooking.com/bread-pizza-recipe/