Bread and Butter Pizza
Since the dawn of pizza, people have been experimenting with bread, sauce, and cheese, trying to create something resembling real pizza. Yet, no matter the bread or the oven temperature, the result never quite matched the pizza we know and love. But with a little butter, some Parmigiano-Reggiano, and one simple trick, we’ve managed to make the impossible happen. Yes, Virginia, there is a Santa Claus—and he’s delivering pizza.
How to Prepare Bread and Butter Pizza
I know some will be doubtful, and rightfully so, because this looks just like every other failed pizza attempt. But trust me, one bite will change their perspective—and their lives—forever. Here are some tips to make sure it turns out perfect 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.
This method works with any toppings you love, but no matter what you choose, I truly hope you give this revolutionary Bread and Butter Pizza a try soon. Enjoy!
Explore more recipes: Check out the newest creations 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
Instructions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Spread a generous amount of butter on both sides of the bread slices and place them on the prepared baking sheet. Grate fresh Parmigiano-Reggiano cheese over each slice, gently pressing the cheese into the butter for better adhesion. Flip the bread slices so the cheese side is facing down. Top with pizza sauce, ensuring it's evenly spread across each slice.
Bake in the preheated oven for 10 to 12 minutes, or until the bottom of the bread starts to turn golden brown.
Top each slice with mozzarella and three pepperoni slices (or your preferred toppings). Bake for an additional 10 to 12 minutes, or until the mozzarella is melted and the bottom is crispy and golden brown.
Chef John
Nutrition Information (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.
Evaluation :
5/5