Zesty pizza bread is the ultimate comfort food hack—transforming simple ingredients into mouthwatering meals in minutes. Whether you’re craving a quick weeknight dinner or a crowd-pleasing snack, these 20 amazing recipes deliver deliciously easy solutions. Get ready to elevate your home cooking with creative twists that will have everyone asking for seconds!
Garlic Butter Pizza Bread Sticks
Kicking off your weeknight dinner or game-day snack just got easier with these irresistible garlic butter pizza bread sticks. You’ll love how the crispy, golden crust gives way to a soft, chewy interior, all brushed with that savory garlic butter goodness. They’re basically the best part of pizza, transformed into dippable, shareable sticks.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb store-bought pizza dough, at room temperature
– 4 tbsp unsalted butter
– 3 garlic cloves, finely minced
– 2 tbsp extra-virgin olive oil
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1 tsp dried oregano
– 1/4 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 cup finely chopped fresh parsley
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
2. On a lightly floured surface, stretch the pizza dough into a 10×12-inch rectangle, about 1/4-inch thick.
3. In a small saucepan over low heat, melt the unsalted butter with the extra-virgin olive oil.
4. Add the finely minced garlic cloves to the butter-oil mixture and cook for 1-2 minutes until fragrant, being careful not to burn it.
5. Brush half of the garlic butter mixture evenly over the entire surface of the stretched dough.
6. Sprinkle the freshly grated Parmigiano-Reggiano cheese, dried oregano, kosher salt, and freshly ground black pepper evenly over the buttered dough.
7. Using a pizza cutter or sharp knife, cut the dough vertically into 1-inch wide strips.
8. Carefully twist each strip 2-3 times to create a spiral shape and place them 1 inch apart on the prepared baking sheet.
9. Bake in the preheated oven for 12-15 minutes, rotating the pan halfway through, until the bread sticks are puffed and golden brown.
10. While the bread sticks bake, stir the finely chopped fresh parsley into the remaining garlic butter mixture.
11. Immediately upon removing the bread sticks from the oven, brush them generously with the parsley-garlic butter.
12. Let the bread sticks cool on the baking sheet for 5 minutes before serving.
Now you’ve got a batch of warm, aromatic bread sticks with a crisp exterior that yields to a tender, chewy center. Nestle them next to a bowl of marinara for dipping, or get creative by serving them alongside a creamy ranch or even a spicy arrabbiata sauce for an extra kick.
Cheesy Stuffed Pizza Bread Loaf
Let’s be honest—you’ve probably stared at a pizza and a loaf of bread, wondering how to combine them. This cheesy stuffed pizza bread loaf is your delicious answer, pulling together all those comforting flavors in one easy, shareable package. It’s perfect for game day, a casual dinner, or whenever you need a seriously satisfying bite.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 large Italian bread loaf, about 16 ounces
– 2 cups low-moisture whole-milk mozzarella cheese, shredded
– 1 cup aged Parmesan cheese, finely grated
– ½ cup pepperoni slices, quartered
– ¼ cup unsalted butter, clarified
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon dried oregano
– 1 teaspoon garlic powder
– ½ teaspoon crushed red pepper flakes
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– ¼ cup fresh basil leaves, thinly sliced
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a serrated knife, slice the Italian bread loaf horizontally, creating a top and bottom half, but do not cut all the way through—leave about 1 inch connected to form a hinge.
3. Gently pull the halves apart and hollow out some of the soft interior crumb from both halves, creating a cavity, leaving about a ½-inch border of bread intact.
4. In a medium mixing bowl, combine the shredded mozzarella cheese, grated Parmesan cheese, quartered pepperoni slices, dried oregano, garlic powder, crushed red pepper flakes, fine sea salt, and freshly ground black pepper.
5. Evenly distribute the cheese and pepperoni mixture into the hollowed cavity of the bread loaf.
6. Close the loaf and, using kitchen twine, tie it at 2-inch intervals along its length to secure the filling inside during baking.
7. In a small saucepan over low heat, gently melt the unsalted butter until it clarifies, then remove from heat and whisk in the extra-virgin olive oil.
8. Using a pastry brush, generously coat the entire exterior of the tied loaf with the clarified butter and olive oil mixture.
9. Place the loaf on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the exterior is deeply golden brown and crisp, and the internal cheese is fully melted and bubbly.
10. Carefully remove the loaf from the oven and let it rest on the baking sheet for 10 minutes to allow the filling to set slightly.
11. Remove the kitchen twine, then use a sharp serrated knife to slice the loaf into 1½-inch thick portions.
12. Garnish each slice with the thinly sliced fresh basil leaves just before serving.
Oozing with molten cheese and savory pepperoni, each slice offers a fantastic contrast between the crisp, buttery crust and the soft, flavorful interior. Try serving it alongside a simple marinara sauce for dipping, or slice it thinner for perfect party appetizers that will disappear in minutes.
Pepperoni Pizza Bread Rolls
Dinner just got a whole lot easier with these pepperoni pizza bread rolls. You get all the cheesy, savory goodness of pizza in a fun, handheld roll that’s perfect for game day, parties, or a quick weeknight meal. They’re seriously addictive and come together with minimal effort.
Serving: 12 rolls | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound pizza dough, store-bought or homemade
– 1 cup whole-milk mozzarella cheese, freshly grated
– ½ cup pepperoni slices, thinly sliced
– ¼ cup marinara sauce, high-quality
– 2 tablespoons unsalted butter, melted
– 1 teaspoon dried oregano
– ½ teaspoon garlic powder
– ¼ teaspoon kosher salt
– 1 tablespoon extra-virgin olive oil
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lightly flour a clean work surface and roll out the pizza dough into a 12×10-inch rectangle, about ¼-inch thick.
3. Evenly spread the marinara sauce over the dough, leaving a ½-inch border around the edges.
4. Sprinkle the freshly grated mozzarella cheese uniformly across the sauce.
5. Arrange the thinly sliced pepperoni in a single layer over the cheese.
6. Starting from one long edge, tightly roll the dough into a log, pinching the seam to seal.
7. Using a sharp serrated knife, slice the log into 12 equal pieces, about 1-inch thick each.
8. Place the rolls cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
9. In a small bowl, whisk together the melted unsalted butter, dried oregano, garlic powder, and kosher salt.
10. Brush the butter mixture generously over the tops of each roll.
11. Bake in the preheated oven for 18-20 minutes, or until the rolls are golden brown and the cheese is bubbly.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
13. Drizzle the extra-virgin olive oil lightly over the warm rolls just before serving.
You’ll love the soft, pillowy texture of the bread contrasted with the crispy, buttery edges. The gooey mozzarella and savory pepperoni create a classic flavor combo that’s hard to resist. Try serving them with a side of warm marinara for dipping or alongside a crisp green salad for a complete meal.
Spinach and Feta Pizza Bread
Craving something cheesy, savory, and super easy? This spinach and feta pizza bread is your answer. It’s a cozy, shareable treat that comes together with minimal fuss—perfect for a quick dinner or game-day snack.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb pizza dough, at room temperature
– 2 tbsp extra-virgin olive oil, divided
– 1 cup fresh spinach leaves, roughly chopped
– 4 oz feta cheese, crumbled
– 1/2 cup whole-milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 2 garlic cloves, minced
– 1 tsp dried oregano
– 1/4 tsp red pepper flakes
– 1 large pasture-raised egg, lightly beaten
– Sea salt and freshly ground black pepper, to season
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the pizza dough into a 12×8-inch rectangle.
3. Brush the dough evenly with 1 tbsp of extra-virgin olive oil, leaving a 1/2-inch border.
4. In a medium bowl, combine the spinach, feta, ricotta, Parmesan, garlic, oregano, and red pepper flakes.
5. Season the mixture with a pinch of sea salt and black pepper, then fold gently to incorporate.
6. Spread the filling evenly over the dough, maintaining the border.
7. Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
8. Transfer the log to the prepared baking sheet, seam-side down.
9. Brush the top with the remaining 1 tbsp of olive oil, then score the surface with three shallow diagonal cuts.
10. Brush the entire surface with the beaten egg for a golden finish.
11. Bake at 425°F for 18–20 minutes, until the crust is deeply golden and sounds hollow when tapped.
12. Let the bread rest on the baking sheet for 5 minutes before slicing.
You’ll love the contrast of the crisp, golden crust with the creamy, tangy filling inside. Serve it warm with a side of marinara for dipping, or slice it thick for a hearty appetizer that’s sure to disappear fast.
BBQ Chicken Pizza Bread
Tired of the same old pizza night? This BBQ chicken pizza bread is your new go-to—it’s got all the smoky, cheesy goodness you love, but it’s way easier to pull together. You’ll have a crowd-pleaser on the table in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large loaf of Italian bread, halved lengthwise
– 1 cup of shredded, smoked mozzarella cheese
– 1 cup of cooked, shredded chicken breast
– ½ cup of your favorite BBQ sauce
– ¼ cup of finely diced red onion
– ¼ cup of chopped fresh cilantro
– 2 tablespoons of extra-virgin olive oil
– 1 teaspoon of smoked paprika
– ½ teaspoon of garlic powder
– ¼ teaspoon of freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the halved Italian bread loaf, cut-side up, on the prepared baking sheet.
3. Brush the cut surfaces of the bread evenly with the 2 tablespoons of extra-virgin olive oil.
4. In a medium mixing bowl, combine the 1 cup of shredded, smoked mozzarella cheese, 1 cup of cooked, shredded chicken breast, ½ cup of BBQ sauce, ¼ cup of finely diced red onion, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, and ¼ teaspoon of freshly ground black pepper. Tip: For deeper flavor, marinate the shredded chicken in a tablespoon of the BBQ sauce for 10 minutes before mixing.
5. Spread the chicken and cheese mixture evenly over the oiled bread halves.
6. Bake in the preheated oven for 20–25 minutes, or until the cheese is fully melted and bubbly and the bread edges are golden brown. Tip: Rotate the baking sheet halfway through cooking to ensure even browning.
7. Remove the pizza bread from the oven and let it rest on the baking sheet for 5 minutes to set. Tip: Allowing it to rest prevents the toppings from sliding off when sliced.
8. Sprinkle the ¼ cup of chopped fresh cilantro evenly over the top.
9. Slice the pizza bread into individual portions and serve immediately.
Mouthwatering and satisfying, this pizza bread delivers a perfect crunch from the toasted bread against the gooey, smoky cheese and tender chicken. The hint of cilantro brightens each bite, making it ideal for game day or a fun weeknight dinner—try dipping extra slices in ranch dressing for a cool, creamy contrast.
Margherita Pizza Bread Twists
Veg out with a fun twist on two classics! These Margherita Pizza Bread Twists combine the gooey goodness of pizza with the pull-apart joy of breadsticks. You’ll love how easy they are to make for a crowd or a cozy night in.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb. store-bought pizza dough, at room temperature
– 1/2 cup San Marzano tomato purée
– 8 oz. fresh mozzarella cheese, torn into small pieces
– 1/4 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup extra-virgin olive oil
– 1/4 cup fresh basil leaves, thinly sliced (chiffonade)
– 2 cloves garlic, finely minced
– 1 tsp. dried oregano
– 1/2 tsp. fine sea salt
– 1/4 tsp. freshly cracked black pepper
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
2. On a lightly floured surface, roll the pizza dough into a 12×16-inch rectangle.
3. In a small bowl, whisk together the tomato purée, minced garlic, dried oregano, sea salt, and black pepper until fully combined.
4. Evenly spread the seasoned tomato mixture over the entire surface of the dough rectangle, leaving a 1/2-inch border on all sides.
5. Distribute the torn mozzarella pieces and half of the sliced basil evenly over the tomato layer.
6. Carefully fold the dough in half lengthwise, bringing the long edge over to meet the other, to create a 12×8-inch layered rectangle; press the edges gently to seal.
7. Using a sharp knife or pizza cutter, cut the folded dough crosswise into 16 equal strips, each about 3/4-inch wide.
8. Working with one strip at a time, hold both ends and twist it 3-4 times to create a spiral shape.
9. Place each twisted strip onto the prepared baking sheet, spacing them about 1 inch apart.
10. Brush the tops of all the twists generously with the extra-virgin olive oil.
11. Sprinkle the grated Parmigiano-Reggiano cheese evenly over the oiled twists.
12. Bake in the preheated oven for 13-15 minutes, or until the dough is golden brown and the cheese is bubbling.
13. Remove the baking sheet from the oven and immediately sprinkle the remaining fresh basil over the hot twists.
14. Let the twists cool on the baking sheet for 5 minutes before serving.
These twists offer a delightful contrast: a crisp, golden exterior gives way to a soft, chewy interior bursting with tangy tomato and melted cheese. The fresh basil adds a bright, aromatic finish that cuts through the richness perfectly. For a party, serve them with a side of warmed marinara sauce for dipping, or enjoy them as a standout appetizer that’s sure to disappear fast.
Buffalo Chicken Pizza Bread
Ditch the takeout menus and get ready for a flavor-packed twist on game day classics. This Buffalo Chicken Pizza Bread combines spicy, tangy, and cheesy goodness in one easy-to-share loaf that’s perfect for feeding a crowd. You’ll love how the crispy crust holds up to all those bold toppings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb pizza dough, at room temperature
– 2 cups shredded rotisserie chicken
– ¾ cup Frank’s RedHot Buffalo Sauce
– 8 oz low-moisture whole milk mozzarella cheese, shredded
– 4 oz sharp white cheddar cheese, shredded
– ½ cup crumbled blue cheese
– ¼ cup unsalted butter, melted
– 2 tbsp extra-virgin olive oil
– 1 tsp garlic powder
– ½ tsp celery seed
– ¼ cup finely chopped fresh chives
– Ranch dressing, for serving
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
2. On a lightly floured surface, roll the pizza dough into a 12×16-inch rectangle, about ¼-inch thick.
3. In a medium bowl, combine the shredded chicken and Buffalo sauce until evenly coated.
4. Spread the chicken mixture evenly over the dough, leaving a 1-inch border on all sides.
5. Sprinkle the shredded mozzarella and cheddar cheeses over the chicken layer.
6. Evenly distribute the crumbled blue cheese on top of the shredded cheeses.
7. Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
8. Transfer the log seam-side down to the prepared baking sheet and shape it into a slight crescent.
9. In a small bowl, whisk together the melted butter, olive oil, garlic powder, and celery seed.
10. Brush the entire surface of the dough log generously with the butter mixture.
11. Using a sharp knife, make 1-inch deep diagonal slits across the top of the log at 2-inch intervals.
12. Bake for 22-25 minutes, or until the crust is deeply golden brown and the cheese is bubbly.
13. Remove from the oven and let rest for 5 minutes before sprinkling with fresh chives.
14. Slice along the scored lines and serve immediately with ranch dressing for dipping.
For the ultimate experience, slice it thick to showcase the beautiful swirl of fillings. The crust bakes up shatteringly crisp while the interior stays wonderfully soft and gooey from all that melted cheese. Try serving it alongside crisp celery sticks and carrot sticks to balance the heat—it makes for a fantastic shareable centerpiece at any gathering.
Veggie Loaded Pizza Bread
Mmm, you know those days when you crave pizza but want something quicker and more veggie-packed? This veggie-loaded pizza bread is your answer—it’s like a cheesy, savory pull-apart loaf that’s perfect for sharing or a cozy solo meal. You’ll love how the garlicky butter soaks into the bread and the veggies get all melty and golden.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large loaf of artisanal sourdough bread, approximately 1 lb
– 4 tbsp unsalted butter, clarified
– 3 cloves garlic, finely minced
– 1 cup shredded low-moisture mozzarella cheese
– 1/2 cup grated Parmigiano-Reggiano cheese
– 1/2 cup diced red bell pepper
– 1/2 cup sliced cremini mushrooms
– 1/4 cup thinly sliced red onion
– 1/4 cup pitted Kalamata olives, halved
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– 1/4 cup fresh basil leaves, chiffonade-cut
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the sourdough loaf horizontally and vertically in a crosshatch pattern, cutting about 3/4 of the way through without separating the pieces.
3. In a small saucepan over low heat, melt the clarified butter and sauté the minced garlic for 1-2 minutes until fragrant, then remove from heat.
4. Brush the garlic-infused clarified butter generously into all the cuts of the bread, ensuring even coverage.
5. Stuff the diced red bell pepper, sliced cremini mushrooms, thinly sliced red onion, and halved Kalamata olives into the bread crevices.
6. Sprinkle the shredded low-moisture mozzarella cheese and grated Parmigiano-Reggiano cheese evenly over the top and into the gaps.
7. Season with dried oregano and crushed red pepper flakes, distributing them uniformly.
8. Bake on the prepared baking sheet for 20-25 minutes, or until the cheese is fully melted and bubbly with golden edges.
9. Remove from the oven and let rest for 5 minutes to allow the flavors to meld.
10. Garnish with chiffonade-cut fresh basil leaves just before serving.
Crispy on the outside and soft within, this pizza bread offers a delightful contrast with gooey cheese and tender, roasted veggies. The garlic butter infuses every bite, while the basil adds a fresh, aromatic finish—try tearing off pieces and dipping them in a side of marinara sauce for an extra kick.
Pesto and Mozzarella Pizza Bread
Craving something cheesy, herby, and totally satisfying without the fuss of making pizza dough? This pesto and mozzarella pizza bread is your answer. It’s a quick, crowd-pleasing snack that transforms a simple loaf into a gooey, flavorful treat perfect for any casual gathering.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (1-pound) loaf of artisan Italian bread, halved lengthwise
– ½ cup high-quality basil pesto
– 8 ounces fresh mozzarella cheese, thinly sliced
– ¼ cup finely grated Parmigiano-Reggiano cheese
– 2 tablespoons extra-virgin olive oil
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Place both halves of the Italian bread loaf, cut-side up, on the prepared baking sheet.
3. Using a pastry brush, evenly coat the cut surfaces of the bread with the extra-virgin olive oil.
4. Spread the basil pesto in an even layer over the oiled bread surfaces, ensuring complete coverage to the edges.
5. Arrange the thinly sliced fresh mozzarella cheese in a single, overlapping layer over the pesto.
6. Evenly sprinkle the finely grated Parmigiano-Reggiano cheese over the mozzarella layer.
7. Season the assembled bread with the flaky sea salt and freshly cracked black pepper.
8. Bake in the preheated oven for 12-15 minutes, or until the cheeses are fully melted, bubbly, and beginning to develop golden-brown spots.
9. Remove the baking sheet from the oven and allow the pizza bread to rest for 3 minutes on the sheet for easier slicing.
10. Using a serrated bread knife, slice the pizza bread into 2-inch-wide pieces for serving.
Really, the magic is in that crisp, oiled crust giving way to the molten, stretchy mozzarella and the sharp, salty punch of Parmigiano-Reggiano, all brightened by the herbal pesto. For a fun twist, try drizzling the slices with a balsamic glaze or serving them alongside a simple marinara for dipping—it’s irresistibly good straight from the oven.
Spicy Sausage Pizza Bread
Got a craving for something hearty and spicy? This Spicy Sausage Pizza Bread is your answer. It’s like your favorite pizza and garlic bread had a delicious, cheesy baby—perfect for game day, a weeknight dinner, or just because you deserve it.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (16-ounce) loaf of Italian bread, halved lengthwise
– 2 tablespoons extra-virgin olive oil
– 1 pound spicy Italian sausage, casings removed
– 1 cup marinara sauce
– 8 ounces low-moisture mozzarella cheese, freshly grated
– 1/4 cup grated Parmigiano-Reggiano cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 2 tablespoons unsalted butter, melted
– 1 garlic clove, minced
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the halved Italian bread loaf, cut-side up, on the prepared baking sheet.
3. Brush the cut surfaces evenly with 2 tablespoons of extra-virgin olive oil.
4. In a large skillet over medium-high heat, cook the spicy Italian sausage, breaking it into small crumbles with a wooden spoon, for 6-8 minutes until browned and cooked through. Tip: Drain any excess grease to prevent a soggy bread base.
5. Evenly spread 1 cup of marinara sauce over the oiled bread halves.
6. Distribute the cooked sausage crumbles uniformly over the marinara layer.
7. Sprinkle 8 ounces of freshly grated low-moisture mozzarella cheese over the sausage.
8. Top with 1/4 cup of grated Parmigiano-Reggiano cheese.
9. Evenly sprinkle 1 teaspoon of dried oregano and 1/2 teaspoon of red pepper flakes over the cheeses.
10. In a small bowl, whisk together 2 tablespoons of melted unsalted butter and 1 minced garlic clove.
11. Drizzle the garlic butter mixture over the assembled bread. Tip: For extra flavor, let the garlic infuse in the warm butter for 5 minutes before drizzling.
12. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and the bread edges are golden brown. Tip: Check at 20 minutes to avoid over-browning; the internal temperature should reach 165°F (74°C).
13. Remove from the oven and immediately sprinkle with 2 tablespoons of finely chopped fresh parsley.
14. Let rest for 5 minutes before slicing into portions.
Just out of the oven, it boasts a crisp, golden crust giving way to a soft, cheesy interior with a kick of heat from the sausage and pepper flakes. Serve it sliced as a shareable appetizer or pair it with a simple green salad for a satisfying meal—leftovers reheat beautifully for a quick snack the next day.
Four Cheese Pizza Bread
A cheesy, gooey, pull-apart bread that’s basically a pizza party in loaf form. You get all the melty goodness of four cheeses baked right into soft, garlicky dough. It’s the ultimate comfort food for game day, movie night, or just because.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (16-ounce) loaf of Italian bread, unsliced
– 4 tablespoons unsalted butter, melted
– 2 garlic cloves, minced
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– ½ cup whole-milk mozzarella cheese, shredded
– ½ cup sharp white cheddar cheese, shredded
– ¼ cup fontina cheese, shredded
– ¼ cup grated Parmigiano-Reggiano cheese
– ¼ cup marinara sauce, for dipping
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a serrated knife, make crosswise cuts into the loaf of Italian bread, spacing them about 1 inch apart, but do not cut all the way through the bottom crust.
3. In a small bowl, whisk together the melted unsalted butter, minced garlic cloves, dried oregano, and crushed red pepper flakes until fully combined.
4. Brush the garlic-herb butter mixture generously into every cut of the bread, ensuring it seeps into the crevices.
5. In a separate bowl, combine the shredded whole-milk mozzarella cheese, shredded sharp white cheddar cheese, shredded fontina cheese, and grated Parmigiano-Reggiano cheese.
6. Evenly stuff the cheese mixture into the cuts of the bread, pressing gently to pack it in.
7. Wrap the entire loaf tightly in aluminum foil and place it on the prepared baking sheet.
8. Bake the wrapped loaf at 375°F (190°C) for 15 minutes to allow the cheese to melt and the bread to warm through.
9. Carefully remove the foil and continue baking for an additional 8–10 minutes, or until the cheese is bubbly and the top edges of the bread are golden brown and crisp.
10. Transfer the loaf to a cutting board and let it rest for 5 minutes before serving to allow the cheese to set slightly.
11. Serve the bread warm with a side of marinara sauce for dipping.
Out of the oven, this bread boasts a crisp, golden exterior that gives way to an irresistibly soft, pull-apart interior oozing with molten cheese. The blend of four cheeses creates a rich, tangy, and slightly nutty flavor profile, perfectly complemented by the garlic and herb butter. For a fun twist, try serving it with a drizzle of hot honey or alongside a crisp, acidic salad to cut through the richness.
Tomato Basil Pizza Bread
Haven’t you ever wished you could get all the flavors of a classic margherita pizza in a quick, shareable bread? This tomato basil pizza bread is your answer—it’s a cheesy, herby, garlicky pull-apart loaf that feels fancy but comes together in a snap. You’ll love how the fresh basil and juicy tomatoes bake right into the dough, creating pockets of flavor in every bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound store-bought pizza dough, at room temperature
– 2 tablespoons extra-virgin olive oil, divided
– 3 cloves garlic, finely minced
– 1 cup low-moisture whole-milk mozzarella cheese, shredded
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 1 cup cherry tomatoes, halved
– ¼ cup fresh basil leaves, thinly sliced
– 1 teaspoon dried oregano
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 425°F (218°C) and lightly grease a 9-inch round baking pan with 1 tablespoon of extra-virgin olive oil.
2. On a lightly floured surface, stretch the pizza dough into a rough 12-inch circle, about ¼-inch thick.
3. Brush the surface of the dough evenly with the remaining 1 tablespoon of extra-virgin olive oil.
4. Sprinkle the minced garlic uniformly over the oiled dough.
5. Distribute the shredded mozzarella and grated Parmigiano-Reggiano cheeses evenly across the dough, leaving a ½-inch border around the edges.
6. Scatter the halved cherry tomatoes and sliced fresh basil over the cheese layer.
7. Evenly sprinkle the dried oregano, kosher salt, and freshly ground black pepper over the toppings.
8. Gently roll the dough into a tight log, starting from one long edge, and pinch the seam to seal.
9. Using a sharp serrated knife, slice the log into 6 equal pieces and arrange them cut-side up in the prepared baking pan, nestling them close together.
10. Bake in the preheated oven for 22–25 minutes, or until the bread is golden brown and the cheese is bubbly and lightly browned.
11. Remove from the oven and let it cool in the pan for 5 minutes before serving.
Verdict: The bread emerges with a crisp, golden exterior that gives way to a soft, cheesy interior studded with bursts of sweet tomato and aromatic basil. Serve it warm, pulling apart the pieces for a fun, interactive appetizer, or pair it with a simple arugula salad for a light, satisfying meal.
Pizza Bread with Caramelized Onions
Kick back and imagine this: a cozy night in, your kitchen smelling incredible, and a warm, cheesy pull-apart bread that’s basically pizza in loaf form. We’re talking golden, bubbly mozzarella, savory pepperoni, and the sweet depth of caramelized onions all baked into soft, garlicky bread—it’s the ultimate crowd-pleaser for game day, movie night, or just because.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 1 large yellow onion, thinly sliced
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon granulated sugar
– 1 (16-ounce) loaf of Italian bread
– 4 tablespoons unsalted butter, melted
– 2 cloves garlic, minced
– 1 cup shredded whole-milk mozzarella cheese
– ½ cup grated Parmigiano-Reggiano cheese
– 1 cup sliced pepperoni
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– ¼ cup finely chopped fresh basil
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat the extra-virgin olive oil in a large skillet over medium-low heat.
3. Add the thinly sliced yellow onion and cook, stirring occasionally, for 10 minutes until softened.
4. Sprinkle the granulated sugar over the onions and continue cooking for another 15 minutes, stirring frequently, until they turn a deep golden brown and caramelize fully.
5. Remove the caramelized onions from the heat and set them aside to cool slightly.
6. Slice the Italian bread loaf horizontally, then make crosswise cuts about 1 inch apart without cutting through the bottom crust, creating a pull-apart pattern.
7. In a small bowl, combine the melted unsalted butter and minced garlic.
8. Brush the garlic butter mixture generously between all the cuts of the bread, ensuring even coverage.
9. Stuff the shredded whole-milk mozzarella cheese and grated Parmigiano-Reggiano cheese into the bread cuts, alternating with the sliced pepperoni.
10. Spoon the caramelized onions evenly over the stuffed bread.
11. Sprinkle the dried oregano and crushed red pepper flakes over the top.
12. Bake on the prepared baking sheet for 25–30 minutes, until the cheese is fully melted and bubbly and the bread edges are golden brown.
13. Remove from the oven and let it rest for 5 minutes to set.
14. Garnish with the finely chopped fresh basil just before serving.
Really, this pizza bread is a textural dream—crispy on the outside, soft and gooey inside, with that sweet-savory onion magic. Serve it warm, pulling apart cheesy strands, and maybe dunk them in marinara sauce for an extra kick. It’s the kind of comfort food that disappears fast, so make sure to grab a piece before it’s gone!
Bacon Ranch Pizza Bread
Just imagine pulling apart warm, cheesy bread loaded with smoky bacon and tangy ranch. You get that irresistible pizza flavor without the fuss of making dough. It’s the ultimate crowd-pleaser for game day or a cozy night in.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 loaf (16 oz) Italian bread, halved lengthwise
– 1 cup full-fat sour cream
– 1 packet (1 oz) ranch seasoning mix
– 8 oz thick-cut bacon, cooked until crisp and crumbled
– 2 cups shredded low-moisture mozzarella cheese
– ½ cup grated Parmesan cheese
– 2 tbsp unsalted butter, melted
– 1 tsp garlic powder
– 2 tbsp fresh chives, finely chopped
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the halved Italian bread loaf on the prepared baking sheet, cut-side up.
3. In a medium mixing bowl, combine the full-fat sour cream and ranch seasoning mix until fully incorporated.
4. Evenly spread the ranch mixture over the cut surfaces of both bread halves.
5. Sprinkle the crumbled thick-cut bacon evenly over the ranch layer.
6. Top with shredded low-moisture mozzarella cheese, followed by grated Parmesan cheese.
7. In a small bowl, whisk together the melted unsalted butter and garlic powder.
8. Lightly brush the butter-garlic mixture over the exposed edges of the bread crust.
9. Bake in the preheated oven for 20–25 minutes, until the cheese is fully melted and bubbly with golden-brown spots.
10. Remove from the oven and let rest for 5 minutes to allow the cheese to set slightly.
11. Garnish with finely chopped fresh chives just before serving.
Let the bread cool briefly so the cheese firms up, giving you perfect pull-apart slices. The contrast of the crisp bacon against the creamy, tangy ranch and gooey cheeses is downright addictive. Try dipping pieces in a side of marinara sauce for an extra pizza-parlor touch.
Jalapeño Popper Pizza Bread
Sometimes you want the spicy kick of jalapeño poppers and the comforting carbs of pizza bread all in one glorious bite. This mashup delivers exactly that—it’s cheesy, creamy, and has just enough heat to keep things interesting. You’re basically getting the best of both worlds without any fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb pizza dough, at room temperature
– 8 oz cream cheese, softened
– 1 cup shredded sharp cheddar cheese
– ½ cup grated Parmesan cheese
– 4 fresh jalapeño peppers, seeded and finely diced
– 6 slices thick-cut bacon, cooked until crisp and crumbled
– 2 tbsp unsalted butter, melted
– 1 tsp garlic powder
– ½ tsp smoked paprika
– ¼ tsp fine sea salt
– ¼ tsp freshly ground black pepper
– 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pizza dough into a 12×9-inch rectangle, about ¼-inch thick.
3. In a medium bowl, combine the softened cream cheese, shredded cheddar, grated Parmesan, diced jalapeños, crumbled bacon, garlic powder, smoked paprika, sea salt, and black pepper until fully incorporated.
4. Spread the cream cheese mixture evenly over the dough, leaving a ½-inch border on all sides.
5. Starting from a long edge, tightly roll the dough into a log, pinching the seam to seal.
6. Transfer the log to the prepared baking sheet, seam-side down, and brush the top with the melted butter.
7. Bake at 425°F for 18–20 minutes, or until the crust is golden brown and the filling is bubbly.
8. Remove from the oven and let it rest for 5 minutes before slicing into 1-inch pieces.
9. Garnish with chopped fresh cilantro just before serving.
Unbelievably, each slice offers a crispy, buttery exterior that gives way to a molten, creamy center packed with smoky bacon and spicy jalapeños. The sharp cheddar and Parmesan add a tangy depth that balances the heat perfectly. Try serving it warm with a side of cool ranch dressing for dipping, or slice it thinner to make irresistible appetizers for your next gathering.
Ham and Pineapple Pizza Bread
Ooh, have you ever wanted pizza flavors without the fuss of dough? This ham and pineapple pizza bread delivers all that sweet-savory goodness in a quick, shareable loaf. It’s perfect for game day, a casual get-together, or just a fun weeknight dinner when you’re craving something comforting and easy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large Italian bread loaf (about 16 ounces), unsliced
– 1/2 cup unsalted butter, clarified
– 2 garlic cloves, finely minced
– 1/4 cup extra-virgin olive oil
– 1 cup shredded low-moisture mozzarella cheese
– 1/2 cup shredded sharp provolone cheese
– 4 ounces thinly sliced Black Forest ham, julienned
– 1 cup fresh pineapple, cut into 1/2-inch dice
– 1/4 cup finely grated Parmigiano-Reggiano cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the Italian bread loaf on a cutting board and use a serrated knife to make diagonal cuts about 1 inch apart, slicing almost through to the bottom but leaving the base intact. Tip: For easier slicing, chill the loaf for 10 minutes first to firm it up.
3. In a small saucepan over low heat, melt the unsalted butter until it separates, then skim off the milk solids to yield clarified butter.
4. Transfer the clarified butter to a small bowl and whisk in the finely minced garlic cloves and extra-virgin olive oil until fully combined.
5. Use a pastry brush to generously coat the interior of each bread slice and the top crust with the garlic-butter mixture, ensuring even coverage.
6. In a medium mixing bowl, combine the shredded low-moisture mozzarella cheese, shredded sharp provolone cheese, julienned Black Forest ham, diced fresh pineapple, finely grated Parmigiano-Reggiano cheese, dried oregano, crushed red pepper flakes, fine sea salt, and freshly ground black pepper.
7. Carefully stuff the cheese and ham mixture into each slit of the bread loaf, pressing gently to fill completely. Tip: Use the back of a spoon to help wedge the filling deep into the cuts.
8. Wrap the entire stuffed loaf tightly in aluminum foil, sealing the edges well.
9. Place the foil-wrapped loaf on the prepared baking sheet and bake in the preheated oven for 20 minutes.
10. Remove the loaf from the oven and carefully open the foil to expose the top.
11. Return the uncovered loaf to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and bubbly and the top is lightly golden brown. Tip: For extra crispiness, broil on high for 1–2 minutes at the end, watching closely to prevent burning.
12. Transfer the baked loaf to a cutting board and let it rest for 5 minutes to allow the filling to set slightly.
13. Garnish with finely chopped fresh flat-leaf parsley before serving.
What you get is a pull-apart bread with a crispy, buttery exterior and a gooey, savory-sweet interior that’s bursting with ham and pineapple in every bite. The melted cheeses create a stretchy, satisfying texture, while the hint of heat from the red pepper flakes balances the tropical fruit. Serve it warm right on the baking sheet for a rustic presentation, or slice it into portions and pair with a simple arugula salad for a complete meal.
Mediterranean Pizza Bread
Picture this: you’re craving something savory, cheesy, and packed with Mediterranean flair, but you don’t want to fuss with pizza dough. Perfectly crispy on the outside, soft and flavorful inside, this Mediterranean Pizza Bread is your answer. It’s a quick, satisfying twist that brings all those sunny flavors right to your table.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 loaf of artisanal ciabatta bread, halved lengthwise
– ½ cup of extra-virgin olive oil, divided
– 1 cup of whole-milk mozzarella cheese, freshly shredded
– ½ cup of crumbled feta cheese
– ¼ cup of sun-dried tomatoes in oil, finely chopped
– ¼ cup of pitted Kalamata olives, sliced
– 2 tablespoons of fresh oregano leaves, minced
– 1 teaspoon of dried Mediterranean oregano
– ½ teaspoon of flaky sea salt
– ¼ teaspoon of freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the ciabatta halves cut-side up on the prepared baking sheet.
3. Brush the cut sides generously with ¼ cup of extra-virgin olive oil, ensuring even coverage to the edges for optimal crispiness.
4. In a medium bowl, combine the shredded mozzarella, crumbled feta, sun-dried tomatoes, Kalamata olives, fresh oregano, dried Mediterranean oregano, flaky sea salt, and black pepper.
5. Evenly distribute the cheese and vegetable mixture over the oiled ciabatta halves, pressing lightly to adhere.
6. Drizzle the remaining ¼ cup of extra-virgin olive oil over the toppings.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is fully melted and bubbly with golden-brown spots.
8. Remove from the oven and let rest for 5 minutes on a wire rack to allow the bread to crisp further without becoming soggy.
9. Slice into portions using a serrated knife for clean cuts through the crispy crust.
10. Serve immediately while warm.
Marvel at the contrast: the crust turns shatteringly crisp, while the interior stays pillowy soft, soaked with herby olive oil. Each bite bursts with tangy feta, sweet sun-dried tomatoes, and briny olives—it’s like a Mediterranean vacation on a plate. Try pairing it with a simple arugula salad dressed in lemon vinaigrette for a complete, vibrant meal that’s sure to impress.
Alfredo Chicken Pizza Bread
Ever had one of those nights where you can’t decide between pizza, garlic bread, and creamy pasta? This Alfredo Chicken Pizza Bread solves that delicious dilemma perfectly. It combines all your favorite comfort foods into one easy-to-make dish that’s perfect for sharing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large Italian bread loaf (approximately 16 ounces)
– 1 cup heavy cream
– ½ cup unsalted butter, clarified
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ¼ teaspoon freshly grated nutmeg
– 2 boneless, skinless chicken breasts (about 1 pound total), brined and diced into ½-inch pieces
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 cup shredded whole-milk mozzarella cheese
– 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Slice the Italian bread loaf in half horizontally, creating a top and bottom crust.
3. Place both halves cut-side up on the prepared baking sheet.
4. In a medium saucepan over medium-low heat, combine the heavy cream and clarified butter.
5. Heat the mixture, stirring frequently, until it just begins to simmer, about 3-4 minutes. Tip: Do not let it boil vigorously, as this can cause the cream to separate.
6. Reduce the heat to low and whisk in the grated Parmigiano-Reggiano cheese until fully melted and the sauce is smooth, about 2 minutes.
7. Stir in the freshly grated nutmeg, then remove the Alfredo sauce from the heat and set aside.
8. Pat the brined, diced chicken breasts completely dry with paper towels.
9. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
10. Add the dried chicken pieces to the skillet in a single layer, seasoning them with the kosher salt and black pepper.
11. Cook the chicken without stirring for 3-4 minutes to develop a golden-brown sear on one side.
12. Flip the chicken pieces and continue cooking until they are cooked through and reach an internal temperature of 165°F (74°C), about 3-4 more minutes. Tip: Avoid overcrowding the pan to ensure proper browning, not steaming.
13. Evenly spoon the prepared Alfredo sauce over the cut sides of both bread halves.
14. Distribute the cooked chicken pieces evenly over the sauced bread.
15. Sprinkle the shredded whole-milk mozzarella cheese uniformly over the chicken.
16. Bake in the preheated oven for 12-15 minutes, or until the cheese is fully melted, bubbly, and begins to develop light golden spots.
17. Carefully remove the baking sheet from the oven and let the pizza bread rest for 3 minutes. Tip: This brief rest allows the cheeses to set slightly for cleaner slicing.
18. Garnish the finished pizza bread with the finely chopped fresh flat-leaf parsley.
19. Slice into portions and serve immediately.
Just pulled from the oven, this creation offers a fantastic contrast: a crisp, toasted bread base giving way to a luxuriously creamy, cheesy layer studded with juicy, seasoned chicken. The fresh parsley adds a bright, herbal note that cuts through the richness beautifully. For a fun twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to complete the meal.
Sweet Chili Pizza Bread
Tired of the same old pizza night? This sweet chili pizza bread is about to become your new favorite lazy dinner or game-day snack. It’s got that perfect combo of cheesy, spicy, and sweet that you just can’t beat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb store-bought pizza dough, at room temperature
– 1/2 cup sweet chili sauce
– 8 oz low-moisture whole-milk mozzarella cheese, freshly grated
– 1/4 cup pickled jalapeño slices
– 2 tbsp extra-virgin olive oil
– 1/4 tsp flaky sea salt
– 2 tbsp fresh cilantro leaves, roughly chopped
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Lightly flour a clean work surface and roll the pizza dough into a 12-inch by 8-inch rectangle.
3. Transfer the dough to a parchment-lined baking sheet.
4. Using the back of a spoon, evenly spread the sweet chili sauce over the dough, leaving a 1/2-inch border.
5. Sprinkle the freshly grated mozzarella cheese evenly over the sauce.
6. Scatter the pickled jalapeño slices across the cheese layer.
7. Drizzle the extra-virgin olive oil over the entire surface.
8. Bake for 18-20 minutes, or until the crust is deeply golden brown and the cheese is bubbly with browned spots.
9. Immediately upon removing from the oven, sprinkle with flaky sea salt.
10. Let the pizza bread rest on the baking sheet for 5 minutes to allow the cheese to set slightly.
11. Garnish with roughly chopped fresh cilantro leaves.
12. Use a pizza cutter or sharp knife to slice into squares.
Here’s the magic: the sweet chili sauce caramelizes slightly at the edges, creating sticky, sweet bits that contrast with the salty, creamy cheese and tangy jalapeños. Serve it warm, ripped apart by hand, with an extra bowl of sweet chili sauce for dipping—it’s messy, shareable, and completely irresistible.
Everything Bagel Pizza Bread
Craving that everything bagel flavor but in a fun, shareable form? This everything bagel pizza bread is your answer. It’s a soft, chewy flatbread topped with all those iconic seasonings, perfect for tearing apart with friends.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups warm water (110°F)
– 2 ¼ teaspoons active dry yeast
– 1 tablespoon granulated sugar
– 4 cups all-purpose flour, plus more for dusting
– 2 teaspoons fine sea salt
– ¼ cup extra-virgin olive oil
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons unsalted butter, melted
– ¼ cup everything bagel seasoning blend
Instructions
1. Combine the warm water, active dry yeast, and granulated sugar in the bowl of a stand mixer; let the mixture stand undisturbed for 5 minutes until foamy.
2. Add the all-purpose flour, fine sea salt, and extra-virgin olive oil to the yeast mixture.
3. Fit the mixer with a dough hook and knead the dough on medium speed for 8 minutes until it is smooth, elastic, and pulls cleanly from the sides of the bowl.
4. Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat your oven to 425°F and position a rack in the center.
6. Punch down the risen dough to deflate it, then turn it out onto a lightly floured surface.
7. Roll the dough into a 12-inch by 16-inch rectangle, about ½-inch thick, using a rolling pin.
8. Transfer the rolled dough to a parchment-lined baking sheet.
9. Brush the entire surface of the dough evenly with the lightly beaten pasture-raised egg.
10. Drizzle the melted unsalted butter over the egg wash.
11. Sprinkle the everything bagel seasoning blend uniformly over the dough, gently pressing it in with your fingertips to adhere.
12. Bake the pizza bread on the center rack for 20–25 minutes, until the crust is deeply golden brown and sounds hollow when tapped.
13. Remove the baking sheet from the oven and let the bread cool on the sheet for 10 minutes before slicing.
Finally, you get a bread with a crisp, seeded crust that gives way to a wonderfully soft, airy interior. The flavor is a savory, garlicky, oniony punch in every bite. Try serving it warm with a side of whipped cream cheese for dipping or slice it into strips for a party appetizer.
Summary
Versatile and utterly delicious, these pizza bread recipes prove that amazing meals don’t have to be complicated. We hope you found your next kitchen adventure! Give one a try, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to spread the joy of easy, tasty cooking.