Pepperoni-Olive-Mozzarella Quick Bread Aka Pizza Loaf& |
|
 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
My husband makes this often during football season:) It has a really wonderful flavor left plain, but Chris has been known to cut this into strips and lightly toast them, with a bowl of warmed pizza sauce nearby to dunk them in:) Ingredients:
grated parmesan cheese |
1 cup milk |
1/4 cup olive oil |
2 teaspoons chopped fresh basil leaves |
1/4 teaspoon crushed red pepper flakes (optional) |
1 large egg |
2 1/4 cups flour |
3/4 cup shredded mozzarella cheese |
1/3 cup chopped pepperoni |
1/4 cup sliced black olives |
2 tablespoons grated parmesan cheese |
3 teaspoons baking powder |
Directions:
1. Preheat oven to 350°F.
2. Generously grease a 9x5x3-inch loaf pan; coat with Parmesan cheese.
3. In a large bowl, mix together the milk, oil, basil, red pepper flakes, and egg.
4. Stir in the flour, baking powder, mozzarella cheese, pepperoni, olives, and the 2 tablespoons.
5. grated Parmesan cheese; mix just until combined.
6. Pour batter into the prepared pan; sprinkle with additional Parmesan cheese, if desired.
7. Bake for 45-50 minutes, or until a toothpick tests out clean.
8. Cool for 5 minutes in the pan on a wire rack before inverting.
9. Serve warm, or cool completely.
10. Store tightly wrapped in the refrigerator for up to 2 days.
|
|