Pepperoni Pizza Bread

Pepperoni Pizza Bread

This easy quick bread is filled with pizza flavors! Bites of pepperoni run throughout the entire loaf alongside mozzarella cheese and a ribbon of pizza sauce. The top is crusted with more sauce and Parmesan cheese.

The best thing is how easy it is to make! No yeast means no waiting while you wonder if it’s even going to rise. Instead, everything is mixed together, plopped into a loaf pan and baked right away for immediate gratification.

There’s buttermilk and olive oil in the mix too making for a soft, tender crumb that doesn’t have a chance to be dry and crumbly. If you don’t have buttermilk on hand you can easily make a substitute using lemon juice or vinegar. Add one tablespoon to a 1 cup measure and fill with milk. Let it sit 5 – 10 minutes then use in it’s place. It’s not exactly the same because it doesn’t have cultures. For that reason I like to keep Saco dry buttermilk powder on hand. It’s convenient to mix it up as needed and has the same cultures of liquid buttermilk. The ones that make your bread bake up fluffy with great flavor.

I throw around the word ‘love’ a lot. Just saying I ‘like’ something doesn’t have the same impact. Sometimes I mean it more than others. When I say I love pizza, I really do love pizza and can’t resist anything that revolves around those flavors.

With chewy pieces of pepperoni, gooey mozzarella cheese, spicy pizza sauce and a crispy Parmesan topping this is the next best thing.

Pepperoni Pizza Quickbread

Pepperoni Pizza Bread

Rating: 51

Prep Time: 20 minutes

Cook Time: 55 minutes

Yield: 1 loaf

Pepperoni Pizza Bread

This easy quick bread is filled with pizza flavors! Bites of pepperoni run throughout the entire loaf alongside mozzarella cheese and a ribbon of pizza sauce. The top is crusted with more sauce and Parmesan cheese.

INGREDIENTS:

2 cups (10 oz) all-purpose flour
1 + 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon dried oregano
1 cup fresh shredded mozzarella cheese
3 ounces pepperoni slices, cut into bite-sized pieces
1 cup (8 ounces) *buttermilk (I like Saco )
1 large egg
1/4 cup olive oil
1 cup cup pizza sauce, divided
2 tablespoons grated Parmesan cheese

INSTRUCTIONS:

  1. Heat oven to 350° F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan
  2. In a medium bowl whisk the flour, baking powder, baking soda, salt and oregano together. Add the cheese and pepperoni, toss until coated with the flour mixture.
  3. In a separate bowl whisk the buttermilk, egg and oil together. Pour over the dry ingredients. Gently stir and fold together just until combined; don't overmix.
  4. Spoon half the batter into the prepared pan and spread from corner to corner. Dollop 2/3 cup of the sauce over the batter and spread from edge to edge. Spoon the remaining batter into the pan and spread over the sauce.
  5. Drop the remaining sauce by the spoonful over the top then sprinkle with the parmesan cheese.
  6. Bake for 50 - 55 minutes or until a toothpick inserted in the center comes out with no wet batter stuck to it. Let the loaf cool in the pan 20 minutes or so then turn out and cool completely on a wire rack.
  7. Store tightly covered up to 3 days in a cool, dry place.

Notes:

*Buttermilk substitute: Add 1 tablespoon lemon juice to a 1 cup measure and fill with milk, let sit 5 - 10 before using.

Adapted from The Kitchn

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/pepperoni-pizza-bread/

Pizza Bread

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Baked Chicken Pizzaiola

Baked Chicken Pizzaiola

Baked chicken cutlets covered in parmesan bread crumbs and topped with pepperoni and mozzarella cheese. If pizza and chicken Parmesan fell in love and had a baby together this is what it would look like. A delicious fusion of the two classics.

It’s served with spaghetti and a quick, homemade sauce that is a cinch to throw together. To save time you can skip the homemade sauce and use your favorite jarred. Doing that easily turns it into a 30-minute meal. A meal you can make in a hurry but with such an impressive outcome everyone will think you slaved over the stove all day.

I love that.

Baked Pizzaiola Chicken

The pepperoni adds a spicy punch that kicks up the flavor a notch or two. That’s where the ‘pizza’ in the ‘pizzaiola’ comes in. Combined with the mozzarella and the tomato sauce your taste buds think you’re eating pizza, with the chicken acting as a stand-in for the crust.

If you’re craving pizza, this might not do the trick but if you’re looking to change-up your traditional chicken Parmesan routine or just need a quick dinner idea, then this is your answer.

It works like a charm.

Pepporoni Pizzaiola Chicken

Baked Chicken Pizzaiola

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 6 servings

Baked Chicken Pizzaiola

Baked chicken cutlets covered in Parmesan bread crumbs and topped with pepperoni and mozzarella cheese, served with spaghetti and an easy tomato sauce.

INGREDIENTS:

Sauce {substitute 1 jar (24 ounce) premade sauce to save time}:
2 tablespoons olive oil
1 medium-ish yellow onion, diced
1/2 bell pepper, diced
4 cloves garlic, minced
1 + 1/2 teaspoons Italian seasoning, crushed between fingertips
coarse salt and fresh black pepper
1 can (28 ounces) crushed tomatoes
Chicken:
1/3 cup grated Parmesan cheese, plus more for serving
1/3 cup seasoned bread crumbs
6 chicken cutlets I like Bell & Evans
1 + 1/3 cups shredded mozzarella cheese
3 - 4 ounces sliced pepperoni
12 ounces spaghetti

INSTRUCTIONS:

    Make the sauce:
  1. In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Add the onion, pepper, garlic and Italian seasoning. Season well with salt and pepper. Cook until tender about 10 minutes, stirring often.
  2. Mix in the crushed tomatoes, about 1 teaspoon salt and 1/4 teaspoon black pepper. Add about 1/4 cup water to the empty tomato can and slosh it around to mix with any remaining sauce and add it to the pan.
  3. Bring to a simmer and cook 25 - 30 minutes, stirring often. Taste halfway through and again at the end and season as needed.
  4. Meanwhile make the chicken:
  5. Heat oven to 400 degrees F. Lightly grease a large roasting pan or baking sheet with sides large enough to comfortably fit all the chicken.
  6. In a wide, shallow dish mix the Parmesan and bread crumbs together. Season the chicken on both sides with salt and pepper. Coat the chicken one at a time with the crumbs patting them on with your hands - the chicken will be thinly covered - some of the chicken will show through - that's ok. Place them in the baking sheet at least an inch apart.
  7. Bake 15 minutes. Meanwhile cook the spaghetti in plenty of boiling water according to package directions to al dente. Reserve 1/2 cup of the cooking water before draining.
  8. Remove the chicken from the oven and top with the pepperoni - dividing it up evenly between the chicken, then do the same with the mozzarella, piling it on top. Put them back in the oven about 5 minutes until cheese is completely melted. Chicken should measure internal temperature of 165 - 175 degrees F. If you want the cheese to be golden you can place them briefly under the broiler.
  9. Mix the sauce into the spaghetti over low heat, mixing in a little of the reserved starchy water from cooking the spaghetti. Serve with the chicken and extra Parmesan for garnish.
  10. *To make this without the spaghetti bake it in a large casserole dish. Pour the sauce into the bottom and place the chicken on top. You will need to cook it longer - anywhere from 10 - 20 minutes.

Notes:

Adapted from America's Test Kitchen Quick Family Cookbook

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/baked-chicken-pizzaiola/