Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Lunchbox Pizza Bread (easy) Recipe
A cost-effective, straightforward copycat of the fan favorite Bakers’ Delight pizza bread, a a lot cherished lunch-on-the-run! Named as such because it’s designed to be tucked into lunchboxes and eaten at room temp quite than piping sizzling like regular pizza. Assume: morning tea, picnics, hungry youngsters, freezer stash!
There’s a well-liked bakery chain right here in Australia known as Bakers’ Delight which sells a myriad of baked items, starting from candy cinnamon buns to savoury bread rolls which might be a handy “lunch on the run”.
I’ve all the time needed to recreate the fan favorite pizza breads. And noticing that the RRP has crept as much as $4.90 (inflation!) was simply the kick I wanted to get transferring on it.
Moderately than making particular person pizzas, I made a decision to take the better choice of constructing a big pizza slab then slicing it into parts. I then went one step additional and determined to make use of a easy tacky muffin batter quite than yeast-based correct pizza dough which wants hours to rise.
So right here it’s right this moment – my pizza bread. It’s an awesome one for lunch packing containers or taking to locations, like morning tea at work as a result of it’s designed to be eaten at room temperature.
This can be a fast pizza bread that’s based mostly on a savoury muffin batter. Which implies – no yeast, no kneading, no rise time. Combine and bake!
The batter
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Flour – Simply plain / all goal flour. Self elevating flour will work instead of the flour + baking powder + baking soda however the crumb will not be as mushy or springy, and won’t keep contemporary for as lengthy.
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Baking powder + baking soda (bi-carb) – I do know, it’s soooo irritating after I ask you to make use of each as an alternative of 1 or the opposite! I wouldn’t ask it of you until it issues – and on this case it actually does make a noticeable distinction.
Principally, each make muffins, truffles and so forth rise. However baking soda is like triple power baking powder, they usually have completely different rising qualities relying on what different elements are used. For this recipe, solely baking powder = crumb not as mushy or moist. Solely baking soda = mound quite than flat floor. Combo of each = good!
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Shredded cheese – Used to flavour the crumb and high the bread. Use your favorite shredded cheese (or cheese mix) that melts besides mozzarella which doesn’t have a lot flavour. I exploit Devondale 3 cheese mix (mozzarella, colby, parmesan) which is my favorite retailer purchased shredded cheese for each melting qualities and flavour (I’m in Australia).
If mozzarella is all you’ve acquired, simply add an additional 1/2 teaspoon salt within the batter.
Pre-shredded okay! Normally I like to recommend shredding your individual however on this case pre-shredded is ok, within the spirit of this fast & straightforward recipe!
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Milk & bitter cream (or yogurt) – These are the liquids for this batter. The bitter cream retains the pizza bread keep moist for a number of days quite than going stale the following day which is what occurs to most muffins. For baking fans: the explanation for it is because bitter cream is thicker than milk so that you don’t want as a lot flour within the batter to get it to the best consistency. Much less flour = extra moist crumb.
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Olive oil – This too helps hold the crumb moist. It is because butter, the opposite commonest fats utilized in baking, provides pretty buttery flavour however it corporations up at room temperature = drier crumb. Oil, alternatively, stays in liquid type which suggests the crumb is extra moist.
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Egg – That is the binding agent within the batter. We solely use 1 egg and that is another excuse the shelf lifetime of this bread is so nice: as a result of extra egg in batters = drier crumb.
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Salt – For seasoning.
Toppings
I’m going for fast ‘n straightforward right this moment, so I’ve used a retailer purchased pizza sauce. Nevertheless, in the event you’re a greater particular person than me, please be happy to make your individual (any of the three choices are nice).
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Pizza sauce – As famous above, that is simply retailer purchased. Use any flavour your coronary heart wishes!
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Toppings – Pepperoni, sliced olives, onion and inexperienced capsicum / bell peppers (yup, lacking from picture above and half the pizza photographs!). Be at liberty to make use of no matter you need.
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Shredded cheese – I simply use the identical cheese as famous above within the batter.
You’re going to LOVE how straightforward that is! Prepared?
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Whisk Dry elements in a bowl. I whisk the dry first so the whisk stays clear to make use of for the moist elements!
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Whisk Moist elements in a separate bowl.
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Mix – Pour the Moist elements into the Dry elements then combine with a rubber spatula till the flour is usually combined in however you may nonetheless see a bit. It’s going to nonetheless be lumpy – that’s okay!
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Add cheese then combine till you may not see flour. If the batter nonetheless has some small flour lumps, that’s tremendous as they are going to bake out. What you do not need to do is combine an excessive amount of as a result of this may activate the gluten within the flour and make the crumb laborious and dense.
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Unfold the batter right into a 23 x 33 cm (9 x 13″) lined metallic pan. I spray with oil then line the bottom and lengthy sides with a single giant sheet of paper, with overhang to make it straightforward to raise out later. There’s no must line the brief sides in the event you spray with oil.
Ceramic and glass pans may even work however the bread will rise a smidge much less and I might add an additional 3 minutes to the bake time. It is because glass takes a bit longer to warmth up.
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Toppings – Unfold with pizza sauce, then high with cheese, onion, capsicum (which I forgot in half the photographs!), olives and pepperoni (in that order).
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Bake 40 minutes – Bake uncovered for 25 minutes. Then pop a baking tray on high and bake for an extra quarter-hour. This can cease the cheese from getting a bit too golden.
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Cool for 10 minutes within the pan, then 10 minutes on a cooling rack earlier than slicing to serve.
It’s vital to comply with recipe instructions for cooling baked items as a result of they end cooking inside. For those who slice this bread when it’s piping sizzling, straight out of the oven, then the within will style a bit “doughy” and undercooked.
This bread will nonetheless be heat after 20 minutes resting time. But it surely’s additionally particularly designed to be tasty at room temperature, for popping into lunch packing containers! And it’ll keep contemporary for 3 to 4 days.
As talked about on the high, this pizza bread is designed to be eaten at room temperature like a savoury muffin quite than piping-hot-straight-out-of-the-oven like pizza, straightforward to make in bulk (do 2 pans without delay!) and freezes completely.
Which implies it’s:
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nice to pop into lunch packing containers – the unique concept I had after I determined I got down to create this recipe, therefore the title! Pictured in publish (high) with a selfmade muesli bar.
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best to take into work for a shared morning tea
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a helpful breakfast on the run
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helpful to feed completely hungry youngsters
It’s about 70% cheaper than shopping for pizza rolls from Bakers Delight. And at last, my final effort to persuade you to do that? There’s nothing like selfmade. Proper? – Johnsat x
Ingredients
- 2 cups plain flour (all-purpose flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda / bi-carb soda , sifted (Note 1)
- 1/2 tsp cooking/kosher salt
- 1 large egg (60g / 2 oz)
- 1 cup milk (full or low fat)
- 1/4 cup sour cream , or plain yogurt
- 3 tbsp olive oil
- 1 cup shredded cheese (colby, cheddar, Monterey Jack, Devondale "3 cheese blend") (Note 2)
- 1 1/2 cups shredded cheese, same as above (Note 2)
- 1/2 cup pizza sauce , store bought or homemade (any of them)
- 1/4 red onion , finely sliced
- 1/2 green capsicum / bell pepper , finely sliced
- 1/4 cup sliced kalamata olives
- 50g/ 2 oz pepperoni slices (about 1/2 cup)
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Oil spray a 23 x 33 cm (9 x 13") metal pan then line with baking / parchment paper (Note 3).
- Whisk Dry ingredients in a large bowl.
- Whisk Wet ingredients in a separate bowl until combined.
- Combine Wet & Dry – Pour Wet into the Dry ingredients. Mix with a rubber spatula until the flour is mostly mixed in but you can still see a bit of flour. Add cheese then stir until you can no longer see flour. Some small lumps is fine, they will bake out.
- Assemble – Scrape into the baking pan and evenly spread – it's not that thick, remember it rises! Spread the surface with pizza sauce. Sprinkle with cheese, then (in this order) onion, capsicum, olives then pepperoni.
- Bake 40 min – Bake 25 minutes uncovered. Cover with a baking tray (or foil) then bake for a further 15 minutes.
- Cool 10 minutes in the pan then use the paper overhang to lift or slide out onto a cooling rack. Cool for a further 10 minutes before slicing to serve.
- Serving – Great at room temp though for VIP's, sometimes I warm it in the oven, drizzle with a swish of olive oil and sprinkle with a pinch of oregano.
Notes
1. Baking soda can be substituted with an extra 1 1/2 teaspoons baking powder though the bread is not quite as soft and springy. (Notes in post for more info)
2. Cheese choices – Any cheese that melts nicely and has flavour works best here. I use Devondale “3 cheese blend” (mozzarella, colby, parmesan). Monterey Jack, cheddar, colby, pepper jack, tasty cheese will all work fine here.
Pre-shredded ok – Normally I am a stickler for shredding your own cheese but in the spirt of today’s recipe being a quick one, store bought shredded is fine.
Mozzarella is a little plain so if that’s all you’ve got add an extra 1/2 teaspoon of salt into your batter.
3. Lining pan – single sheet covering long sides + base is enough, no need to line the short sides (as demo’d in the video).
Ceramic & glass pans will work but add 3 minutes to the bake time and they will rise a smidge less as they do not conduct heat as quickly.
4. Keeps 4 days in an airtight container in the fridge, though best to eat at room temp. Freeze once cooked for up to 3 months. Unless it’s a really, hot day, it will be fine in a lunchbox from morning until lunch as the meat is cooked. Otherwise, use an insulated lunchbox!
5. Nutrition per slice assuming 12 servings.
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