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A close-up of a freshly baked bread dough pizza topped with yellow bell peppers, cheese, and other ingredients, on parchment paper.

Bread Dough Pizza Recipe

This bread dough pizza is an easy way to use leftover bread dough. It is topped with ricotta pesto sauce, vegetables, mozzarella, and baked until crisp and golden.
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Prep Time 15 minutes
Cook Time8 minutes
Resting Time 1 hour 30 minutes
Total Time1 hour 55 minutes
Servings: 16 pieces
Course: Main Course
Cuisine: German, Italian
Calories: 135kcal
Ingredients Equipment Method

Ingredients

For the Dough

  • 2 1/8 cups warm water (500 ml)
  • 1 cube fresh yeast or 1 packet dry yeast (42 g fresh yeast or 7 g dry yeast)
  • 2 pinches sugar (2 g)
  • 5 2/3 cups all purpose flour (700 g)
  • 2 1/2 cups whole wheat flour (300 g)
  • 3 tsp salt (18 g)

For the Pizza

  • 1/2 batch prepared bread dough
  • 1/2 cup ricotta pesto sauce (150 g)
  • 1/2 yellow bell pepper (diced (75 g))
  • 1 onion (thinly sliced (100 g))
  • 7 oz mozzarella (grated or torn into pieces (200 g))
  • 1 tsp herb salt (or to taste (4 g))

Method

  1. Add the warm water to a large mixing bowl. Crumble in the fresh yeast, add the sugar, and stir until the yeast has mostly dissolved.
  2. Add the all purpose flour, whole wheat flour, and salt.
  3. Knead the dough for 5 to 10 minutes with a stand mixer, hand mixer with dough hooks, or by hand. The dough should be soft but not runny. If it feels too sticky, add a little more flour.
  4. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 to 2 hours, until it has increased in size.
  5. Preheat the oven to 230°C / 445°F. Line a large baking sheet with parchment paper.
  6. Use about half of the prepared dough for one tray of pizza. If you already have leftover bread dough, start here.
  7. Place the dough on the prepared baking sheet and roll or press it out into a thin rectangle.
  8. Spread the ricotta pesto sauce evenly over the dough.
  9. Add the diced bell pepper, sliced onion, and mozzarella.
  10. Sprinkle with herb salt.
  11. Bake for 5 to 10 minutes, or until the edges are golden, the cheese has melted, and the crust is crisp.
  12. Let the pizza cool for a few minutes, then cut into 16 pieces and serve warm.

Equipment

  • Stand mixer or hand mixer with dough hooks
  • Rolling Pin
  • Large baking sheet, about 18 x 13 inches (46 x 33 cm)
  • Parchment paper

Notes

  • This recipe is mainly meant for leftover bread dough.
  • If you already have dough, you do not need to make the dough from scratch.
  • Bread dough can be softer than pizza dough.
  • Add a little flour when rolling it out if it sticks.
  • Roll the dough thin if you want a crispier pizza crust.
  • Do not use too much sauce, or the center may stay soft.
  • You can swap the vegetables for zucchini, mushrooms, cherry tomatoes, spinach, or whatever you like.
  • The baking time depends on how thinly you roll out the dough and how hot your oven gets. Nutrition per piece (1/16):
     Calories: 135 kcal
     Carbohydrates: 22 g
     Protein: 6 
     Fat: 3 g