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    You are in: Home / Recipes / Pizza Bread Recipe
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    Pizza Bread

    Pizza Bread. Photo by Chef Curt

    1/1 Photo of Pizza Bread

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Chef Curt's Note:

    This is one of my wife's family recipes. It's great for a Saturday afternoon with a few good friends and it's also quick and easy.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees.
    2. 2
      Split the Italian Loaf in half - longways.
    3. 3
      Place both halves on a cookie sheet with foil over it for easy cleanup.
    4. 4
      Spread 1 can of tomato paste on each half of bread.
    5. 5
      Then place the pepperoni slices, and the onions, and peppers, and mushrooms. These can all be finely minced or coarsely chopped depending on personal preference. Minced does help to keep it all on the bread and spread easier though. I also like the texture of the minced pepperoni.
    6. 6
      Finally top all the toppings with the sliced cheeses.
    7. 7
      Place in the oven and bake until the cheese is melted - about 15 minutes.

    Ratings & Reviews:

    • on May 08, 2007

      45

      This was a good and easy recipe. This was a quick afternoon snack for some last minute guests that stopped by. They love it and requested the recipe to take home. The next time I make this I would like to try it on pre-made garlic bread. This is a keeper in our house.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pizza Bread

    Serving Size: 1 (238 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 559.1
     
    Calories from Fat 311
    55%
    Total Fat 34.6 g
    53%
    Saturated Fat 15.8 g
    79%
    Cholesterol 97.5 mg
    32%
    Sodium 1993.0 mg
    83%
    Total Carbohydrate 35.0 g
    11%
    Dietary Fiber 5.0 g
    20%
    Sugars 9.1 g
    36%
    Protein 28.1 g
    56%

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