Sourdough Pizza Bread

This Sourdough Pizza Bread is the ultimate comfort food, combining the tangy depth of fermented sourdough starter with the classic flavors of pizza. The dough is enriched with a touch of milk and butter for a tender crumb, while dried basil and oregano provide an aromatic herbal note. Flecks of finely minced pepperoni and pockets of grated Parmesan cheese are folded throughout, creating a savory, slightly salty bite in every slice. It has a beautifully golden crust and a soft, airy interior that makes it perfect for dipping in marinara sauce or olive oil. This loaf is incredibly versatile, serving as a hearty side for soups, a base for open-faced sandwiches, or a satisfying snack on its own. Its an excellent way to use up your active sourdough starter and brings a restaurant-quality flavor to your home kitchen with minimal effort.

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 292.7

Description

This Sourdough Pizza Bread is the ultimate comfort food, combining the tangy depth of fermented sourdough starter with the classic flavors of pizza. The dough is enriched with a touch of milk and butter for a tender crumb, while dried basil and oregano provide an aromatic herbal note. Flecks of finely minced pepperoni and pockets of grated Parmesan cheese are folded throughout, creating a savory, slightly salty bite in every slice. It has a beautifully golden crust and a soft, airy interior that makes it perfect for dipping in marinara sauce or olive oil. This loaf is incredibly versatile, serving as a hearty side for soups, a base for open-faced sandwiches, or a satisfying snack on its own. Its an excellent way to use up your active sourdough starter and brings a restaurant-quality flavor to your home kitchen with minimal effort.

Ingredients

1/2 cup Milk
1 cup Sourdough starter
2 tablespoon Sugar
1 teaspoon Salt
1 Egg, beaten
2 tablespoon Melted butter
1/2 teaspoon Dried basil, crumbled
1/2 teaspoon Dried oregano, crumbled
3 tablespoon Grated Parmesan cheese
1/4 cup Very finely minced pepperoni
3 cups All-purpose flour
1 1/2 teaspoons Active dry yeast

Directions

1
In a large mixing bowl or bread machine pan, combine the warm milk, sourdough starter, sugar, salt, beaten egg, and melted butter.
2
Stir in the dried basil, dried oregano, grated Parmesan cheese, and finely minced pepperoni until evenly distributed in the liquid mixture.
3
Add the flour to the bowl and mix until a shaggy dough forms.
4
Sprinkle the yeast over the top of the dough and flour mixture.
5
Knead the dough on a lightly floured surface or use the dough cycle on your bread machine until smooth and elastic, approximately 5-10 minutes by hand.
6
Place the dough in a greased loaf pan, covering it with a damp cloth. Let it rise in a warm place for about 45 minutes, or until doubled in size.
7
Preheat oven to 350F (175C).
8
Bake the bread for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190F (88C).
9
Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 292.7kcal

% Daily Value *
Total Fat 10.6g17%
Saturated Fat 6.2g31%
Cholesterol 26.6mg9%
Sodium 5449.9mg228%
Total Carbohydrate 37.5g13%
Dietary Fiber 1.5g6%
Sugars 10.3g
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using a bread machine, select the "Dough" setting to mix and knead, then transfer to a loaf pan for rising and baking in the oven as described above, unless your machine has a specific baking cycle for enriched doughs.

Ensure your sourdough starter is active and bubbly for the best rise and flavor. If using a less active starter, the yeast will compensate, but the tangy sourdough flavor may be milder.

For a stronger pepperoni flavor, you can slightly increase the amount of minced pepperoni, but be mindful that the fat content may affect the dough's structure if too much is added.

Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage. Reheat slices in a toaster oven for best texture.

You can substitute fresh basil and oregano for the dried herbs, using approximately 3 times the amount of fresh herbs compared to dried.

Keywords: sourdough, pizza bread, pepperoni, parmesan, herbed bread, starter, yeast, flour, basil, oregano, savory, homemade bread, comfort food, side dish, cheese bread, italian herbs, quick bread, oven baked, garlic bread alternative, family meal, weeknight dinner

Read it online: https://www.chefs-mate.com/recipe/sourdough-pizza-bread/