The first time I pulled my Meat Lovers Pizza Bread out of the oven, the smell was absolutely unreal—a wave of garlic, toasted cheese, and savory beef that had my whole family gathered in the kitchen before I could even grab the oven mitts. It was one of those happy accidents, born from a craving for pizza but a lack of pizza dough, and it has since become our go-to comfort food for game nights, impromptu gatherings, or just a really good Tuesday. I love it because it’s wildly delicious, deceptively simple, and feels like you’re biting into the heart of a loaded pizza, but without any fuss. Trust me, once you make this, your kitchen will smell like a dream, and you’ll have a new favorite trick up your sleeve.
Ingredients
- 1/2 lb lean ground beef
- 1/2 tsp dried oregano, divided
- 1/4 tsp garlic powder
- 1 loaf Italian or French bread (about 12-14 inches long)
- 1 cup shredded mozzarella cheese
- 1/2 cup pizza sauce
- 1/4 cup grated Parmesan cheese
- 1/4 cup mini pepperoni slices
- 2 tbsp chopped fresh parsley (optional, for garnish)
Now, let’s talk ingredients for a second. I specify lean ground beef (90/10 or 93/7) because you really don’t want a pool of grease soaking into your bread—I learned that the messy way. That divided 1/2 tsp of oregano? It matters. You’ll use some in the beef and some later, and it layers the flavor perfectly. Don’t skip the garlic powder; it’s the quick flavor bomb that raw garlic can’t be here. For the bread, a sturdy, crusty Italian loaf is your best friend. A soft sandwich loaf will get soggy. And for the love of all things cheesy, please shred your own mozzarella if you can! The pre-shredded stuff has anti-caking agents that don’t melt nearly as beautifully or smoothly.
Equipment Needed
- Large skillet
- Mixing spoon or spatula
- Baking sheet
- Parchment paper or aluminum foil
- Sharp serrated knife
- Measuring spoons and cups
- Small bowl (for mixing sauces/seasonings)
You don’t need anything fancy here, which is part of the recipe’s charm. That said, parchment paper on your baking sheet is a game-changer for easy cleanup—no scrubbing baked-on cheese! A sharp serrated knife is non-negotiable for slicing your bread evenly without squashing it. I’ve tried it with a regular chef’s knife and mangled a lovely loaf, so learn from my mistake. Your trusty skillet is where the magic starts, browning that beef to perfection. If you don’t have one, any large pan will do, but a good non-stick or well-seasoned cast iron makes everything easier.
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