Best 3 Veggie Stuffed Pizza Bread Recipes

Indulge in a culinary delight with our delectable Veggie-Stuffed Pizza Bread, a tantalizing fusion of flavors and textures that will satisfy your cravings. This mouthwatering dish combines the crispy crust of a pizza with the savory fillings of a stuffed bread, resulting in a unique and unforgettable dining experience. As you bite into the golden-brown crust, you'll encounter a symphony of flavors, from the tangy tomato sauce and melted cheese to the aromatic herbs and succulent vegetables. Each element harmoniously blends together, creating a delightful medley of tastes that will leave you wanting more.

In this comprehensive guide, we'll take you on a culinary journey, providing you with step-by-step instructions for crafting this scrumptious dish. Discover the secrets behind achieving that perfect crispy crust, the art of selecting the freshest vegetables, and the techniques for creating a flavorful filling that will tantalize your taste buds. Whether you're a seasoned home chef or just starting your culinary adventures, this recipe is designed to empower you with the knowledge and confidence to create an exceptional Veggie-Stuffed Pizza Bread that will impress your family and friends. So, gather your ingredients, prepare your kitchen, and embark on this delightful culinary adventure with us.

Let's cook with our recipes!

SPINACH-STUFFED PIZZA

Spinach-Stuffed Pizza image

I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. -Nancy Gilmour of Sumner, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
1/2 cup pizza sauce
2 tablespoons shredded Parmesan cheese

Steps:

Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 293 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 789mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

VEGETABLE ANTIPASTO STUFFED BREAD

Vegetable Antipasto Stuffed Bread image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 loaf crusty bread, 9 to 12 inches in length
1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
1/4 cup black pitted calamata or oil cured olives, your preference, chopped
1/2 cup prepared pesto sauce
1/4 pound deli sliced provolone
1 jar, 16 to 18 roasted red peppers, drained
1 (15-ounce) can quartered artichoke hearts in water, drained
1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling

Steps:

Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.

STUFFED PIZZA BREAD

Stuffed Pizza Bread image

No, this isn't some french bread pizza. Nor is this a bread machine recipe. This is 2 nice loaves of bread stuffed with all that stuff you love on your 'za. Easy to make and a pleaser for small gatherings or for yourself.

Provided by Potatoes Browning

Categories Breads

Time 3h45m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups warm water
1/2 ounce yeast (two packets)
5 cups flour
2 teaspoons salt
2 tablespoons olive oil
1 chopped green peppers, and or 1 yellow pepper
1/3 lb sliced pepperoni
1/4 cup shredded mozzarella cheese
oregano, and or red pepper flakes
parmesan cheese

Steps:

Dissolve yeast in warm water.
In another bowl,add salt and oil to flour.
Add yeasty water and mix.
Let rise for 2 hours then punch down dough.
Divide dough into 2 equal parts.
Roll each part into a rectangle, then brush with egg.
Put mozzarella, pepperoni and peppers on top.
Roll rectangle dough with toppings tightly like a jellyroll or stollen bread. Seal ends by pinching edge firmly.
Put onto greased flat pan, brush loaves with egg, and sprinkle parmesan, oregano and pepper flakes atop.
Bake at 400 degeees for 45 minutes. Let cool before slicing. Serve with marinara sauce for dipping.
You can also stuff the bread with other toppings; mushrooms, chopped onions, precooked italian sausage chunks, ham, whatever turns you on.

Nutrition Facts : Calories 425.6, Fat 13.3, SaturatedFat 3.8, Cholesterol 22.4, Sodium 916.3, Carbohydrate 61.1, Fiber 2.8, Sugar 0.6, Protein 13.9

Tips:

Choose the right bread: A sturdy bread that can hold up to the fillings is best. A good option is a sourdough or French bread.
Don't overload the bread: Too many fillings will make the bread soggy and difficult to eat. Aim for a moderate amount of fillings that will fit comfortably inside the bread.
Use fresh vegetables: Fresh vegetables will give your pizza bread the best flavor. If you're using frozen vegetables, be sure to thaw them thoroughly before using.
Season the vegetables well: Don't forget to season the vegetables before adding them to the bread. This will help to bring out their flavor.
Use a good quality cheese: The cheese is one of the most important ingredients in pizza bread. Use a good quality cheese that melts well and has a good flavor.
Bake the pizza bread until it's golden brown: The pizza bread is done baking when the cheese is melted and bubbly and the crust is golden brown.

Conclusion:

Veggie-stuffed pizza bread is a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a few simple ingredients, you can create a flavorful and satisfying dish that is perfect for a quick lunch or dinner. So next time you're looking for a quick and easy meal, give veggie-stuffed pizza bread a try.