Pepperoni Bread Lunch

This pepperoni bread is a quick lunch that scratches the pizza itch without any of the fuss. Pizza crust mix hydrated with hot water, flattened, loaded with toppings, and baked golden in 20 minutes. It’s somewhere between a flatbread and an open-faced pizza.

Provolone cheese melts into a stretchy, golden layer over thin-sliced pepperoni, while fresh tomato slices and green pepper strips keep things bright and crunchy. The combination of melted cheese, spicy pepperoni, and fresh vegetables on a crispy crust is just flat-out satisfying.

Letting the dough rest for 10 minutes after mixing isn’t optional. That rest relaxes the gluten so the dough flattens without springing back, and gives you a thinner, crispier base.

Kitchen Tips

• Flatten the dough on a well-floured surface. Pizza dough sticks aggressively and will tear if the surface isn’t properly floured.
• Slice the tomatoes thin so they release less moisture during baking. Thick slices make the dough soggy underneath.
• Place the pepperoni under the cheese so the edges don’t curl up and burn during baking.

Variations

• Roll the toppings up inside the dough for a classic pepperoni roll instead of a flatbread.
• Add sliced black olives and banana peppers for an Italian sub-inspired version.
• Brush the crust with garlic butter right out of the oven for extra flavor.