This is a nutritious quick bread that has all the flavor of pizza, and you can load it with your favorite pizza topping!
I’ve probably baked more in the last month than in the entire previous year! Making bread every week with “Ginny Junior,” my sourdough starter, as well as brioche for Easter and lots of other baked goods.
There’s plenty of time these days to let the mind wander, and you never know what little idea will pop into your head. When I made pizza one night for supper last week, I was thinking about how much everyone loves the flavors in a pizza, the tomato, the oregano and basil, the cheese. I also thought about how so many people love to eat pizza and beer together! Would the flavors work in a bread?
An hour, start to finish
I decided on a quick bread for a change, something that would take about an hour start to finish. This uses one bowl, one mixing spoon, and a measuring cup and spoon, and comes together in about five minutes.
I started with Aunt Jeanette’s quick beer bread, an incredibly simple recipe. Although her bread recipe called for all white flour and a little wheat germ, I decided to use two parts white whole wheat flour to one part unbleached all purpose to boost the fiber. Both flours were organic. I didn’t have wheat germ, so I also added flax seeds to compensate for the white flour’s lack of fiber!
Her recipe also used lots of butter, a quarter cup, which I substituted with half the amount of a fruity olive oil.
Use the pizza herbs you have on hand, fresh or dried
I did not have any fresh oregano, so I used dried and some fresh basil from my windowsill as well as a couple of sprigs of fresh thyme that just greened up in the garden.
Olives from the refrigerator, sun-dried tomatoes from the pantry
I decided to give it a try, and use a couple of my favorite pizza toppings: olives and sun-dried tomatoes. I had them, they were waiting to be used. I didn’t have any mushrooms on hand, but those would have been my first choice, lightly sautéed. I had some left-over pizza sauce, so I brushed the bread with this before baking. Part-way through baking, just for fun, I topped it with mozzarella cheese. I used a dairy-free version, but you can use what you have.
How would you like your pizza?
What do you like on your pizza? Caramelized onion? Pepperoni or sausage, regular or vegan? Pineapple? Sautéed peppers? Whatever you love, chop them up and use about a cup total.
The next time…
I loved the texture of this bread. Although made with primarily the whole grains, it was tender and delicious. Now, I want to try this next time with a yeast bread, using the beer in place of the water. I will use my sourdough recipe, perhaps I’ll flatten the proofed dough, spread the “topping” ingredients, then roll it all up like a cinnamon bun….or maybe just make pizza and beer wheels and cook them in a muffin pan.
I’ll have to think on it; so many possibilities!
Quick Pizza and Beer Bread
- 2 cups white whole wheat flour
- 1 cup unbleached all purpose flour
- 1/4 cup ground flax meal
- 2 tbsp. sugar
- 1 tbsp. double acting baking powder, non-aluminum
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 tbsp. dried oregano
- 2 tbsp. fresh herb of choice, optional
- 1/2 cup or so black olives, sliced
- 1/2 cup or so sun-dried tomatoes, sliced
- 1/4 cup or so pizza or tomato sauce
- 1/4 cups or so mozzarella, grated, low-fat or dairy-free
- 2 tbsp. fruity olive oil
- 1 bottle dark beer or ale, 12 oz.
Preheat your oven to 350, and grease a loaf pan. To make it easier to extract from the pan since it will have a cheesy topping, make a sling out of parchment paper to line, leaving wings overhanging on the edges.
In a large bowl, combine the flours, flax, sugar, baking powder, salt, pepper, spices, olives, and sun-dried tomatoes. Mix well with a spoon.
Add the beer and oil all at once, and combine gently (it will foam up like mad) just until no streaks of flour are visible. As with any quick bread, do not over mix, just blend as little as possible. The batter will be nice and thick, like a good muffin dough. In fact, you could turn this into muffins!
Turn into the prepared pan flatten the top, and spread the pizza sauce evenly.
Bake for 30 minutes. Remove from the oven and top with the cheese. Return to the oven and cook another 15 minutes, until the cheese just starts to brown and the bread reaches an internal temperature of about 205ºF. A toothpick inserted in the center will come out clean with a few crumbs attached.,
Let cool for 10 minutes in the pan, then remove, using the wings to lift it out of the pan. Let cook a few more minutes, then slice and eat warm!
Gluten-free alternative: Use King Arthur’s gluten free baking mix, measure for measure, and a gluten-free beer, and you are all set!
Aunt Jeanette’s Beer Bread
Oven 350º. Mix together: 3 cups of flour, 1/4 cup wheat germ, 2 tbsp. sugar, 1 tbsp. baking powder, 1 tsp. salt. Add 1 bottle of beer and 1/4 cup melted butter. Grease a loaf pan, and bake 45 minutes.
© Copyright 2020– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Member of Slow Food