Best Stuffed Pizza Bread Recipes

SUPER STUFFED FRENCH BREAD PIZZA RUSTICA

Steps:

• Preheat oven to 425 degrees F.
• Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
• Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
• Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!

SUPER-STUFFED FRENCH BREAD PIZZA RUSTICA

Steps:

• Preheat oven to 425°; defrost spinach in the microwave, 6 minutes on high; wring spinach dry in a clean kitchen towel.
• Split bread lengthwise and hollow it out; cut in half crosswise, making 4 shells for pizzas.
• Heat a skillet over med-high heat; add in olive oil, then the sausage; brown and crumble sausage using a wooden spoon.
• Add in bell pepper, onions, and garlic; cook 3-5 minutes, then add in the spinach.
• Remove pan from heat; season with salt and pepper; transfer mixture to a bowl.
• Mix the sausage mixture with the ricotta, parmesan, sopressata, and pepperoni.
• Fill pizzas with the mixture; top with mounded mozzarella and provolone cheese.
• Place pizzas on a cookie sheet and bake 10-12 minutes until cheese melts and bubbles and bread is super crisp.
• Top pizzas with oregano and hot pepper flakes; serve immediately.

BRAIDED STUFFED PIZZA BREAD

Steps:

• Heat oven to 400°F Spray cookie sheet with cooking spray. Unroll dough on cookie sheet, forming 14x11-inch rectangle.
• Spread garlic and herb cheese lengthwise down center 1/3 of rectangle to within 1/2 inch of short ends. Top with Canadian bacon, pepperoni, mozzarella and Parmesan cheese.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Fold ends under to seal.
• In small bowl, mix egg yolk and water until well blended. Brush over dough; sprinkle with poppy seed.
• Bake 11 to 16 minutes or until golden brown. Cut into crosswise slices. Serve with pizza sauce.

BREAD PIZZA STUFFED WITH MEAT AND MUSHROOMS

Steps:

• Heat the oven to 350°F. Split the bread lengthwise, then cut it in half again and hollow out some of the soft insides of the bread. Lightly crisp the bread in the oven, 10 minutes. Remove the bread and switch the broiler on.
• Heat a medium nonstick skillet over medium-high heat. Add 2 tablespoons of the EVOO, twice around the pan, and the mushrooms. Cook the mushrooms until dark and tender, 7 to 8 minutes, stirring frequently.
• Heat a second medium nonstick skillet over medium-high heat with the remaining tablespoon of EVOO. When the EVOO smokes, add the pancetta or bacon and render the fat for a minute or so, then add the ground beef and break it up into an even layer. Deeply brown and caramelize the meat, 5 minutes. Add the onions and carrots and season with lots of coarse pepper, some salt, the Worcestershire, and the ground allspice, then cook for 10 minutes more, stirring frequently. Add the wine and scrape up all the brown bits. Add the stock to loosen up the mixture a little, then add the tomatoes and parsley and heat through, 1 to 2 minutes. Remove from the heat.
• Season the cooked mushrooms with salt and pepper. Fill the toasted breads with equal amounts of mushrooms, then top them with equal amounts of the meat sauce. Cover the meat sauce with a layer of mozzarella and a sprinkle of Parmigiano or Romano cheese. Broil the pizzas to melt the cheese. Shred or tear the basil and top each pizza liberally with it, then serve (with a fork and knife).

STUFFED PIZZA BREAD

Steps:

• Dissolve yeast in warm water.
• In another bowl,add salt and oil to flour.
• Add yeasty water and mix.
• Let rise for 2 hours then punch down dough.
• Divide dough into 2 equal parts.
• Roll each part into a rectangle, then brush with egg.
• Put mozzarella, pepperoni and peppers on top.
• Roll rectangle dough with toppings tightly like a jellyroll or stollen bread. Seal ends by pinching edge firmly.
• Put onto greased flat pan, brush loaves with egg, and sprinkle parmesan, oregano and pepper flakes atop.
• Bake at 400 degeees for 45 minutes. Let cool before slicing. Serve with marinara sauce for dipping.
• You can also stuff the bread with other toppings; mushrooms, chopped onions, precooked italian sausage chunks, ham, whatever turns you on.

VEGGIE-STUFFED PIZZA BREAD

Steps:

• Cook vegetables according to package directions; drain. Cut larger vegetables into bite-size pieces; set aside. , In a small saucepan, saute onion and garlic in oil until tender. Add cream and cream cheese; cook and stir over low heat until blended. Stir in the chicken, parsley, basil, celery salt and pepper; heat through. Add 4 tablespoons Parmesan and 1/4 cup mozzarella cheese. Stir until cheese is melted; remove from the heat. , Brush baking sheet with additional oil. Roll out pizza crust onto baking sheet, keeping the rectangular shape. Brush crust with oil. Sprinkle remaining mozzarella cheese lengthwise down center. Spoon chicken mixture over the cheese, spreading it about 4 in. wide. Moisten edges of dough. Fold the long sides over the chicken mixture and pinch to seal. Pinch ends to seal and fold under. Brush top with oil; sprinkle with basil and remaining Parmesan. Bake at 425° for 10-12 minutes or until top is golden brown. Serve immediately.

CJ'S STUFFED PIZZA BREAD

Steps:

• 1. 1. Preheat the oven to 400 degrees. 2. Cook the sausage and onions together breaking apart the sausage into pieces. 3. While the sausage and onions are cooking, cut the bread in half. Once the bread is cut in half, scoop out the insides of the bread using a spoon (or a knife if you are not clumsy like me). Place both halves of the bread and the scooped out parts (even the crumbs) on a cookie sheet and brush with a little bit of Olive Oil or spray with cooking spray. Then place the cookie sheet in the oven for few minutes (just keep an eye on it) to just barely brown the bread so it doesn't get soggy when you put your filling in. 4. Meanwhile, cut up the pepperoni (you could also use sliced pepperoni and not cut it up) and olives and set aside. 5. Get the bread out of the oven it is probably ready :) 6. After the sausage is browned, turn the stove off and add in the pepperoni, olives, and pizza sauce and stir. 7. Grate the mozzarella cheese. 8. Place half of the mozzarella cheese in the pan with the other ingredients and stir. 9. Shake in a generous amount of Parmesan cheese and stir. 10. Scoop the pizza filling into the bread, you will have some left over. 11. Wondering what to do with the bread crumbs and scooped out part - throw it into a small casserole dish and cover the bottom with the bread. 12. Use the leftover filling and place it on top of the bread in the casserole dish. 13. Sprinkle remaining mozzarella cheese over the stuffed bread and casserole dish to cover. 14. Put it in the oven and bake until cheese is melted (and browned just a little if you are like me).

BRAIDED STUFFED PIZZA BREAD

Steps:

• Spread cheese spread down center of rectangle; top with bacon, pepperoni and cheese. Fold ends over and pinch. Make cuts 1 inch apart on sides. Fold over alternating to create braided appearance. Fold ends under. Beat egg yold and water brush over top, sprinkle with poppy seeds. Bake at 400 for 11-16 minutes.

PIZZA STUFFED BREAD

Steps:

• Defrost the bread dough and stretch the dough out a little. so you have a work area to fill the bread. 8-10 inches wide is good.
• Spread with sauce then add the onions and green peppers, followed by the pepperoni,and then the cheese. sprinkle a little garlic over it and bring up the sides and seal. Then carefully move to seal side down on a greased baking sheet with a lip just in case it pops open durning baking. So seal it well.
• preheat oven to 350 degrees and bake for 30-35 minutes. until the crust is a light golden brown. (picture is before baking the bread.
• Take from oven and let sit 15 minutes, cut and serve.