Pizza Beer Bread is here and regular beer bread just got even better with the addition of pepperoni and loads of mozzarella cheese. Best of all, this bread needs no yeast which means even beginner bakers can master this one!
Pizza Beer Bread
I love baking, especially in the cooler months. One of my favorites to make is classic beer bread, and this time I decided to give it a pizza twist! We can never have too much pizza in our house, so I love giving food the pizza treatment, like my Pizza Baked Potatoes.
Let’s talk about the amazing smell that is this cheesy pepperoni pizza beer bread. It’s the first thing my husband noticed when he walked in the door. The smell as it is baking is incredible! My mouth was literally watering and I could not wait to get my hands on a piece…or four.
These are like the best cheesy breadsticks ever. Actually, now I’m imagining how epic it would be to make a grilled cheese sandwich with two slices of this bread!
It actually smells like a pizza as it is baking. And while the taste is similar, the texture and experience is completely different. The bread is tender with crispy edges all around and the yeasty aroma of beer adds subtle depth of flavor.
Plus, this bread is so quick and easy since it doesn’t require yeast! That’s right, no kneading or waiting for dough to rise. Simply mix all the ingredients together, spread in a pan, bake and you’re done. It’s my new go-to recipe for pizza night.
We enjoyed this as a meal (add a salad!), but it makes a terrific appetizer. We like eating appetizers for dinner anyways, like empanadas or chips and a hearty dip. The marinara dipping sauce is completely optional, but who doesn’t love to dip food?
You can use any beer you wouldn’t mind drinking, or seltzer water if you can’t use beer (the alcohol burns off). Just keep in mind the flavor will slightly change depending what you use. I used a German wheat beer.
I have two tips to ensure your pizza beer bread turns out tender and delicious. First, measure your flour by lightly spooning it into your cup and leveling off. No dip and scoop method here or you’ll end up with dry, crumbly bread. I even sift mine after measuring for extra fluff.
Secondly, once you add the beer, stir the ingredients just until moistened. Any longer and you’ll end up with bread that’s dense and tough. Be careful not to overbake and start testing for doneness at 40 minutes. That’s it! The perfect pizza beer bread is yours to eat.
Pin this to your appetizers board!