Baked Meat Lovers Pizza Bread with a Golden Cheese Pull Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate crispy bottom crust, consider baking your pizza bread on a preheated pizza stone. Place the stone in the oven while it preheats, then use a pizza peel to slide the parchment paper with the assembled braided bread directly onto the hot stone.

This intense, direct heat immediately crisps the bottom dough, preventing any moisture from the filling from making the crust soggy.

If you want an extra golden and shiny finish on your crust, brush the braided dough with a simple egg wash or melted garlic butter just before baking.

An egg wash made from one egg beaten with a tablespoon of water creates a beautiful, glossy sheen, while garlic butter adds an irresistible savory aroma and flavor that complements the filling perfectly.

Variations

• Three-Cheese Blend: Substitute half of the mozzarella with a mix of provolone and parmesan for a sharper, more complex cheese flavor.
• Spicy Meat Lovers: Add pinched hot Italian sausage and sliced jalapeños to the ground beef mixture for a spicy kick.
• Supreme Pizza Style: Incorporate sautéed bell peppers, onions, and sliced black olives alongside the beef and pepperoni filling.

Storage and make-ahead

Fridge

Store wrapped leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze sliced portions wrapped in plastic wrap and foil in a freezer-safe bag for up to 2 months.

Reheat

Reheat slices in a 350°F (177°C) oven or toaster oven for 10 minutes until the crust is crispy and cheese is melted.

Allow any leftover pizza bread to cool completely at room temperature for no more than two hours to prevent bacterial growth. Once cooled, wrap the slices tightly in aluminum foil or plastic wrap, or place them in an airtight container. Store the wrapped leftovers in the refrigerator for up to three to four days.

You can assemble the braided pizza bread up to twelve hours in advance. Once braided, place the loaf on a parchment-lined baking sheet, cover it tightly with plastic wrap, and store it in the refrigerator.

When you are ready to bake, let the loaf sit at room temperature for twenty minutes while the oven preheats, then top with pepperoni and bake as directed.

Serving ideas

Serve this impressive pizza bread warm on a large wooden cutting board, sliced into thick, generous portions that showcase the beautiful swirl of meat and melted cheese inside.

Accompany the bread with warm bowls of high-quality marinara sauce or garlic dipping sauce on the side, allowing your guests to dip each savory slice to their heart's content.

To turn this stuffed bread into a complete dinner, pair it with a crisp, refreshing green salad tossed in a tangy Italian vinaigrette. The bright acidity of the salad dressing cuts through the richness of the ground beef, cheese, and pepperoni, creating a delicious combination that is sure to satisfy everyone at the table.

Frequently asked questions

Recipe card

Baked Meat Lovers Pizza Bread with a Golden Cheese Pull

Prep 20 minCook 25 minRest 10 minTotal 55 minServes 6

Ingredients

• 1 lb ground beef
• 1 lb pizza dough, store-bought or made ahead
• 2 cups shredded mozzarella cheese
• 3 oz pepperoni slices
• 1 cup marinara sauce, for serving

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon as it cooks. Cook the beef, stirring occasionally, until it is entirely browned and no pink remains. Ensure the internal temperature of the ground beef reaches at least 160°F (71°C) to guarantee food safety. Once cooked, carefully drain all excess grease from the skillet and transfer the beef to a bowl to cool slightly.
2. On a sheet of parchment paper, roll the room-temperature pizza dough into a large rectangle, approximately twelve by fifteen inches. Use a sharp knife or a pastry cutter to cut diagonal strips, about one inch wide and three inches long, along both of the long sides of the rectangle, leaving a solid three-inch-wide column running down the exact center of the dough for the fillings.
3. Spread half of the shredded mozzarella cheese down the center column of the pizza dough. Evenly layer the cooked and cooled ground beef over the cheese layer. Top the ground beef with the remaining shredded mozzarella cheese, pressing down gently to compact the filling so it remains secure during the braiding process.
4. Braid the dough by folding the top and bottom borders inward over the filling. Next, alternate folding the diagonal dough strips from each side over the center, overlapping them in a crisscross pattern to completely enclose the beef and cheese. Carefully transfer the parchment paper with the braided loaf onto a large baking sheet.
5. Preheat the oven to 400°F (204°C). Top the braided dough with the pepperoni slices and a light sprinkle of mozzarella if desired. Bake in the preheated oven for twenty to twenty-five minutes, until the crust is a rich golden brown and the cheese is bubbling and melted. Let the baked pizza bread rest for ten minutes, then slice and serve warm with marinara sauce.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

24.5 g

Carbohydrates

38 g

Fat

25 g

Fiber

2 g

Sugar

3.5 g

Sodium

1120 mg

Automatic estimate from the ingredient list, not laboratory-verified.