For however long there’s been pizza, people have been topping bread with sauce and cheese, hoping to produce something close to actual pizza. But, no matter what kind of bread was used, or how hot the oven was, the final product just wasn’t pizza. Well, thanks to a little bit of butter, some Parmigiano-Reggiano, and one fast, simple extra step, we’ve done the impossible. Yes, Virginia, there is a Santa Claus…and he’s bringing pizza.
How to Make Bread and Butter Pizza
I know people will be skeptical, as they should, since this looks just like all those other failed attempts, but one bite will change their minds…and lives…forever. Here are a few tips for getting it right every time:
- Don’t mess with success: Yes, I’m overselling this, but I can’t help it. By insulating the bread with butter, so it doesn’t get soggy from the sauce, and adding a layer of crispy, caramelized cheese to the bottom crust, we’ve turned something unremarkable, into something that tastes, and eats like a slice of Detroit-style pizza.
- Use thick bread: Of course, you’ll need to use a nice, thick slice of bread, preferably one with an open crumb, so we have lots of nooks and crannies for the butter to get into, but that should be too hard to find.
- Don’t overdo it: The other key tip is to not overdo the toppings. A light touch with the sauce and mozzarella will allow the magic of the crispy, buttery crust to really shine through.
With that in mind, this method will work with any of your favorite toppings, but no matter what you use, I really do hope you give this game-changing Bread and Butter Pizza a try soon. Enjoy!
More recipes: Try the latest and greatest recipes from Chef John!
Ingredients
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6 slices stale French or Italian bread (1/2-inch thick)
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6 tablespoons soft unsalted butter
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1/2 cup finely grated Parmigiano-Reggiano cheese
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2/3 cup pizza sauce, or as needed
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6 ounces mozzarella cheese, diced
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18 slices pepperoni
Directions
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
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Spread butter generously on both sides of the bread slices and set them out on the prepared baking sheet. Freshly grate Parmigiano-Reggiono cheese on top of each bread slice, pressing the cheese lightly into the butter so it sticks better. Turn bread slices over, so cheese side is down. Top with pizza sauce, making sure to spread it evenly on top of the slices.
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Bake in the preheated oven until bottoms start to turn golden brown, 10 to 12 minutes.
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Top with mozzarella and 3 pepperoni slices each (or toppings of your choice). Bake until mozzarella has melted and bottom crust is crispy and well browned, 10 to 12 minutes more.
Chef John
Nutrition Facts (per serving)
321 | Calories |
24g | Fat |
14g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 321 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 13g | 67% |
Cholesterol 66mg | 22% |
Sodium 632mg | 27% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 12g | 25% |
Vitamin C 3mg | 4% |
Calcium 250mg | 19% |
Iron 1mg | 6% |
Potassium 178mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.