This delicious soup has all your favorite pizza flavors! It’s the ultimate comfort food, and such an easy recipe to make.

And the best part is that it adds a super fun spin on pizza night, making it a win for all pizza lovers out there! 

You can keep this recipe a surprise treat for a busy weeknight meal, or decide to make it any night of the week.

All I know is that it’s a must for cold days, and should be a staple on your meal plan for the week. 

Some would say that this easy pizza soup recipe makes the perfect meal…it’s me, I’m someone! Curb that pizza craving and see all the details on the printable recipe card below. 

Pizza Soup

My family is filled with picky eaters.  I am a veggie lover, Chad barely touches anything fresh, and Munchkin is somewhere in between. And don’t even get me started on meat! 

We all have our own food favorites and dislikes, but pizza brings us all together. 

That’s why I’ve come up with all different ways of serving it, including pinwheels, this pasta skillet, and even stuffed chicken breast!

Transforming our favorite pizza into a scrumptious pepperoni soup was an easy dinner that we all loved.

Enjoy your pizza bread bowl with a fresh salad or some steamed veggies… dinner is served!! 

Ingredient Notes and Substitutions

• Canned Tomatoes – You’ll need one big can of crushed tomatoes, plus a few tablespoons of tomato paste to flavor and thicken the whole pot.
  
  I like to use crushed tomatoes with roasted garlic, but you can always use plain and add a few minced cloves of garlic separately.
  
• Sun-dried Tomatoes – Use the kind packed in oil for the best flavor. You don’t need a whole jar — only about 2 tablespoons diced. Save the rest for a delicious ricotta frittata!
  
• Chicken Base – This is a concentrated paste that can be reconstituted into broth or added to soups for extra flavor. And it dissolves so much better than bouillon cubes!
  
  Better Than Bouillon is my favorite brand, and it has a really long shelf life too. You can also replace the water and chicken base with 1 quart (4 cups) of chicken broth instead.
  
• Mini Pepperoni – So tiny and cute! They also blend into the pizza soup better than giant slices. Find bags of these in the deli case or with the refrigerated salads.
  
  And if you can’t find them in your store, simply slice regular pepperoni into smaller pieces. You can also use turkey pepperoni to cut down on some of the sodium content. 
  
• Seasonings – Garlic powder and onion powder add savory goodness, while plenty of Italian seasoning infuses the entire soup with traditional pizza flavor! You shouldn’t need any salt.
  
• Cheese – Add freshly grated Parmesan cheese to the pot, then shred some mozzarella for the topping. 
  
  Fresh cheese really does melt down so much better — and definitely don’t use the powdered stuff!
  
• Bread Bowls – These are entirely optional but add to the pizza flavor! Storebought is fine, or I’ve got a quick recipe down below. 
  
  You could also serve your pizza soup in a regular bowl and eat it with some crusty bread or breadsticks.

Tips and Tricks to Make Perfect Pizza Soup

• Measure out all your ingredients before starting.

This recipe moves fast, and it’s so much easier to dump everything into the pot when it’s needed.

Don’t forget to dice up the sun-dried tomatoes! You want those evenly distributed throughout the soup instead of getting a big chunk in one bite.

• Don’t simmer for too long.

Once you bring the soup to a boil, it only takes about 15 minutes for the flavors to meld together.

The longer you simmer, the more liquid will evaporate, and this is already a pretty thick soup!

• Use high-quality ingredients.

I’m all about budget-friendly options, but sometimes it pays to spend a little more for the good stuff.

With simple recipes like this one, each ingredient really impacts the flavor so you want to make them count.

And if you need to pick and choose, focus on the crushed and sun-dried tomatoes for the best results!

Prep Ahead

• Make bread bowls
• Drain and dice sun-dried tomatoes
• Shred cheese

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Ladle – A must for dishing up pepperoni pizza soup!

How to Make Simple Bread Bowls

While I love making bread from scratch, sometimes dinnertime calls for shortcuts! 

I found an easy way to make chewy, tender bread bowls with just 2 ingredients and very little effort.

1. Shape the dough: Thaw 4 frozen dinner rolls per bowl (Rhodes is my favorite brand), then combine them into one dough ball. 
   
   Place each giant dough ball on a greased baking sheet and brush with egg wash (beaten egg and 1 tablespoon water).
   
2. Let it rise: Cover the dough with plastic wrap and a tea towel. Let it rise until it has doubled in size, about 60-90 minutes.
   
3. Bake and cool: Remove the plastic and towel, then bake at 350°F for 25 minutes or until golden brown. Cool on a wire rack.

To use your homemade bread bowl, cut a 3-inch circle in the center of each loaf and hollow out the bread. 

Ladle in some soup, then top each pizza bread bowl with shredded mozzarella cheese! 

Storing and Reheating Pepperoni Soup

Transfer any leftover pizza soup to an airtight container and refrigerate for 3 to 4 days. 

Bread bowls can be kept at room temperature for a few days or in the refrigerator for up to a week. Wrap in plastic or keep covered so they don’t dry out.

You can also freeze pepperoni soup for up to 3 months. Thaw in the refrigerator overnight, then warm on the stovetop or in the microwave.

Pizza Soup Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Pepperoni Pizza Soup in Bread Bowls

Pizza Soup tastes just like your favorite slice, featuring a rich tomato broth and mini pepperoni. Serve in bread bowls with cheese!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 389cal

Author Donna Elick

Ingredients

• 28 ounce can crushed tomatoes with roasted garlic
• 4 cups water
• 2 tablespoons low sodium chicken base
• 3 tablespoons tomato paste
• 2 tablespoons sun-dried tomatoes diced, packed in oil
• 2 tablespoons dried Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 5 ounce package mini pepperoni
• 4 ounces fresh shredded Parmesan cheese
• shredded mozzarella optional garnish
• store bought or homemade bread bowls optional

Instructions

• Combine the first 8 ingredients in an 4 qt pot over medium high heat. Stir to combine. Bring to a boil.
• Add pepperoni (reserve a few for garnish if desired). Stir. Reduce to medium heat and boil for 15 minutes, stirring occasionally. Stir in Parmesan cheese. Remove from heat.
• Meanwhile: Cut a 3” circle in the top of bread bowls. Remove most of bread inside.
• Pour soup into bread bowl.
• Garnish with a pinch of mozzarella cheese.
• Serve and enjoy.

Nutrition

Serving: 1 | Calories: 389cal | Carbohydrates: 23g | Protein: 22g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 1984mg | Sugar: 12g | Fiber: 6g | Calcium: 472mg | Iron: 5mg

Originally published November 2013, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Pepperoni Pizza Soup in Bread Bowls Recipe appeared first on The Slow Roasted Italian.

I love these as an after school snack! What kid wouldn’t want to snack on pizza rolls after a long day of classes and learning?

You can also make these pizza snacks as a delicious appetizer to share with family and friends. Food this delicious isn’t just for kids! 

Once you gather all the pizza ingredients, you’re well on your way to making this pizza appetizer.

The fun part about making these little pizza bites is that you can change how they taste every time. 

You can add different meat, diced green pepper, black olives, different cheeses, chopped pepperoni, and anything else that you want!

The whole family can join in on the fun to create their own fun flavor by adding simple ingredients. 

Pizza Bites Recipe

Pizza Puffs are the perfect appetizer for your next party. Who can resist tiny bite-sized pepperoni pizza bites? 

For something a little more work but totally worth it, give our homemade stromboli a try! 

If you enjoy bite-sized pepperoni appetizers, you might want to try a few more of my recipes.

Pair these with Chicken Parmesan Sliders and Fried Zucchini Sticks for a plate of simple recipes that are absolutely heavenly and party-ready. 

Or, these Sriracha Slower Cooker Honey Meatballs are hot, sweet, tangy, and wildly addictive.

Tips for Perfect Pepperoni Bites

• On the go. To send these pizza bites to school or work, just fill a thermos with hot boiling water while you warm up the pizza puffs. 
  
  Then, pour out the water and place the pepperoni appetizers in the thermos. Seal, and they will stay warm until lunchtime!
  
• Make it cheesy. You can also stuff a cube of mozzarella cheese in the center of the puff before baking for a cheesy ooey-gooey center!
  
• Save time. You can use a premade roll of biscuits. Just cut each one into 4 pieces and use two pieces per muffin cup. It’s a great way to save time on a busy day.
  
• Swap pans. You can make these in a cake pan or a bundt pan, but you will need to cook them longer to make sure that they are done.
  
• Use different seasonings. If you don’t have Italian seasoning, substitute 2 parts of oregano, 2 parts of basil, and 1 part of thyme.
  
• Try different meats. If you prefer not to use pepperoni, you can substitute Italian sausage. 
  
  Or, you can make these with chopped peppers, onions, olives, and mushrooms for a vegetarian option.
  
• Don’t forget the dip. When you are done whipping up a batch of these pizza bites, you can dip them in spaghetti sauce, cheese sauce, or even ranch dressing.

How to Make Pizza Bites

This pepperoni bites appetizer can be made in 30 Minutes in muffin cups — just like your favorite pizza, but bite-size! A simple recipe and a scrumptious lunch or game day appetizer.

Simply combine the ingredients to make the batter. Then, add a scoop to a muffin pan.

Add pepperoni and cheese and top with more batter. Finally, bake them until they are golden brown. You can even add a tiny bit of sauce on top if you want to.

If you want to, you can prepare these the day before your party. 

Then, just keep the pizza puffs in the refrigerator until you want to bake them. Continue with the recipe as stated.

Pizza Puffs FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Pepperoni Pizza Bites Recipe + Video

Pizza Bites are soft, cheesy, pepperoni appetizers that taste fantastic and are fun to eat! Make this recipe for game day snacks or lunch!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 48

Calories 70cal

Author Donna Elick

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons Italian seasoning
• 1/2 teaspoon red pepper flakes crushed
• 1 cup fresh shredded Parmesan cheese
• 1 teaspoon sugar
• 2 tablespoons olive oil extra virgin, plus more to grease pans
• 1 1/2 cups whole milk
• 2 eggs beaten
• 2 cups shredded 4-cheese pizza blend
• 5 ounces mini pepperoni rounds 1 5-ounce package

Instructions

• Preheat oven to 350°F.
• Reserve a hand full of pepperoni (about 1/4 cup).
• In a large bowl, combine flour, baking powder, seasoning, red pepper flakes, Parmesan cheese, olive oil, sugar, milk, and egg. Stir together with a fork. Mix in the pizza blend cheese and remaining pepperoni. Set aside.
• Prepare (2) 24 cup mini-muffin pans by greasing with olive oil (or spray with cooking spray).
• Mix batter and add 1 heaping tablespoon scoop to each muffin cup. Top each muffin with 2 or 3 of the reserved pepperoni. Bake until golden brown, approximately 20 minutes.
• Allow to cool for 5 minutes, remove from muffin tin and serve with favorite marinara sauce.

Video

Nutrition

Serving: 1 | Calories: 70cal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 113mg | Sugar: 1g | Fiber: 1g | Calcium: 59mg | Iron: 1mg

Originally published July 2013, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Pepperoni Pizza Bites Recipe + Video appeared first on The Slow Roasted Italian.

Italian Stromboli

I’ve been rolling dough since I was old enough to sneak cheese off the prep counter at my Italian Nonna’s house.

And let me tell you, this stromboli recipe is the real deal. It’s got all the best pizza shop flavors tucked inside a golden, crusty shell you’ll want to tear into the moment it hits the cooling rack.

Salty salame, pepperoni, gooey cheese, fresh herbs, and a little tomato goodness? Yes. Yes. And absolutely yes.

This isn’t just a stuffed bread situation. This is full-on pizza-party-meets-Italian-sub in every slice. I mean… who needs takeout when you can make this masterpiece in under an hour?

It’s not the only twist on pizza I’ve cooked up, either. Pinwheels, party dip, and even a pasta skillet… take your pick!!

INGREDIENT NOTES

• Pizza Dough: Nothing beats my homemade dough, but I won’t judge if you opt for store-bought to save some time. Even frozen (thawed) bread dough will work in a pinch!
  
• Mozzarella: Low-moisture, part-skim mozz keeps sogginess at a minimum and creates the best melt. Avoid the pre-shredded stuff if you can. The texture and flavor just aren’t the same.
  
• Genoa Salami: What sets this apart from regular salami is the garlic, wine, and peppercorn seasoning. It’s soft, rich, and melt-in-your-mouth delicious!
  
• Pepperoni: Instead of the pre-sliced packages, grab this from the deli section with the salami. The flavor is so much better.
  
• Italian Sausage: You’ve got options here! Sweet Italian sausage is extra herbaceous, while mild is a classic choice.
  
  And if you love heat, you’ll want to grab the spicy kind. Cook and drain this really well before adding it to the dough.
  
• Fire-Roasted Diced Tomatoes: These have a little extra magic compared to regular diced tomatoes, though either is fine.
  
  Make sure to drain the can really, really well… too much liquid makes for a sloppy stromboli!
  
• Parsley & Basil: Fresh herbs are the way to go for pops of flavor and color.
  
• Egg: An egg wash (egg whisked with water) is the secret to that bakery-style sheen on top. If you don’t have one on hand, brush the dough with a little olive oil instead.
  
• Fresh Parmesan: Just a little to sprinkle over the top of your pizza stromboli when it comes out of the oven. Grate it fresh!

VARIATIONS

Veggie Version: Swap out the meats for sautéed mushrooms, spinach, roasted red peppers, and black olives.

Spicy Kick: Add sliced pepperoncini or crushed red pepper flakes to the filling.

Cheesy Upgrade: Mix in provolone or fontina with the mozzarella for extra melt and richness.

Zesty Pesto: Spread a thin layer of pesto over the dough before adding the cheese, or use it for dipping!

EASY STROMBOLI RECIPE FAQ

As someone who grew up with Italian roots and a family that made pizza, calzones, and stromboli every Christmas Eve (yes, the dough flying and flour everywhere kind of tradition), I’ve learned a few secrets to getting stromboli just right.

First, don’t skimp on the meat. Italian stromboli isn’t meant to be shy!

Second, let that dough rest before you roll it out. It makes shaping a breeze.

And finally, that egg wash? It’s not just for looks. It locks in the flavor and gives you that glossy bakery-style finish that makes everyone ooh and ahh before they even take a bite.

You’ll taste the difference… and once you’ve made this easy stromboli recipe once, it’ll be a regular on your menu.

Trust me. I’ve fed enough hungry friends and football-watching crowds to know this one wins every time.

TOOLS NEEDED

• Rolling pin (or your hands if you’re team rustic)
  
• Large baking sheet
  
• Parchment paper
  
• Pastry brush
  
• Sharp knife or kitchen scissors for slits
  
• Mixing bowl (for egg wash)

Enjoy!

With love, from our simple kitchen to yours. 

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Italian Stromboli

Italian Stromboli combines all the deliciousness of pizza, from gooey cheese to savory toppings, all stuffed into a crispy dough pocket.

Course Main

Cuisine Italian

Method Oven

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 8 2 Stromboli (4 Servings Per Stromboli)

Calories 577cal

Author Donna Elick

Ingredients

• 1 recipe Best Ever Pizza Dough
• 8 ounces  mozzarella cheese, shredded (2 cups), divided
• 1/2 pound sliced Genoa salame
• 1/2 pound sliced pepperoni
• 1 cup cooked Italian sausage
• 1/2 cup fire-roasted diced tomatoes, drained
• 2 tablespoons freshly chopped parsley
• 2 tablespoons freshly chopped basil
• 1 egg
• Freshly grated parmesan cheese, for garnish

Instructions

• Preheat the Oven: Preheat oven to 400°F.
• Prepare the Dough: Divide the 1 recipe Best Ever Pizza Dough into two equal sections. Let rest at room temperature until pliable.
• Roll the Dough: Use your fingers or a rolling pin to roll each dough portion into a rectangle about 9 inches by 14 inches.
• Layer the Fillings: Sprinkle 1/3 cup of 8 ounces  mozzarella cheese, shredded (2 cups), divided down the center of each rectangle, leaving 1 to 2 inches of space on all sides.
• Add the Meats: Layer with 1/2 pound sliced Genoa salame, 1/2 pound sliced pepperoni, and 1 cup cooked Italian sausage.
• Add More Fillings: Top with another 1/3 cup of mozzarella cheese, a spoonful of 1/2 cup fire-roasted diced tomatoes, drained, and 1 tablespoon each of 2 tablespoons freshly chopped parsley and 2 tablespoons freshly chopped basil.
• Finish the Filling: Sprinkle the remaining 1/3 cup of mozzarella on each stromboli.
• Roll the Stromboli: Fold in the short sides, then roll up tightly from the long edge to form a log. Keep everything compact to avoid gaps.
• Transfer to Baking Sheet: Place the stromboli seam-side down on a baking sheet lined with parchment paper.
• Brush with Egg Wash: In a small bowl, whisk 1 egg with 1 tablespoon of water. Brush the mixture over each stromboli. Cut several shallow slits across the top to allow steam to escape.
• Bake the Stromboli: Bake for 20 to 25 minutes, or until deep golden brown.
• Finish and Serve: Brush the tops with olive oil and sprinkle with Freshly grated parmesan cheese, for garnish and additional herbs if desired. Slice into 2-inch sections and serve hot with marinara sauce on the side.

Notes

Storage: Refrigerate in an airtight container for 3 to 4 days.

Customization Tip: Making just one stromboli? You’ll only need half of the topping ingredients. Get creative with fillings: switch up the meats, cheeses, or herbs to suit your cravings.

No Egg? No Problem: The egg wash creates that bakery-window golden glow, but olive oil or even a sprinkle of cheese before baking does the trick too.

Dough Alert: Don’t roll the dough too thin or it’ll tear when you roll it up. This dough has great elasticity, so you can pack it with toppings and still get a nice, sealed log.

Topping Overflow? If juices or toppings ooze out during baking, don’t panic. That’s just flavor escaping and it’s totally fine.

Nutrition

Serving: 1 | Calories: 577cal | Carbohydrates: 26g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 115mg | Sodium: 1867mg | Sugar: 4g | Fiber: 1g | Calcium: 166mg | Iron: 3mg

Originally published November 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Italian Stromboli appeared first on The Slow Roasted Italian.

This recipe is a great way to enjoy tender chicken breast and pizza. It’s a yummy low carb recipe as well because there’s no pizza crust to have to worry about! 

The great thing about making this easy recipe is that you’re getting the flavors of the cheesy pepperoni pizza with the added protein of the boneless chicken breast. 

Easy chicken dinners like this are great options because they use simple ingredients loaded with flavor. 

The first time that you make this, the flavors of pizza will shock the entire family! You might not even miss the pizza crust! 

This weeknight meal is our new favorite way to make pizza on a busy weeknight because it’s so easy peasy and delicious. 

Don’t forget that you can add some of your other favorite toppings as well like sliced green peppers, extra veggies, Italian sausage, more shredded mozzarella, and even Canadian bacon! Such an easy dinner! 

Pizza Stuffed Chicken

Pizza stuffed chicken breast is one of those meals that you will want to add to your weeknight menu. It includes all of your favorite fixings, minus the dough!

In fact, finding unique twists to regular ol’ pizza night is always a fun adventure.

This Meat Lovers Dip is a fun twist on the typical party food. Plus, you can easily swap out ingredients based on what you have on hand or what flavors you are craving.

Want something more unique? Try my Lemon Herb Margherita Pizza. 

Tender garlic and herb dough is topped with marinara, mozzarella, basil, and a sprinkle of citrus zest.

Or, serve up a warm bread bowl filled with this delicious soup. It tastes just like your favorite pepperoni pie!

Ingredient Notes and Substitutions

• Chicken – I like to use larger-sized breasts since they are easier to butterfly and stuff. 
  
  Keep in mind that the thicker they are, the longer the cheese stuffed chicken breasts will take to cook.
  
• Garlic – If you don’t have fresh garlic on hand, substitute 1 teaspoon of garlic powder per breast.
  
• Pepperoni – Feel free to replace this with salami or your favorite sliced sausage.
  
• Cheese – Mozzarella cheese (or smoked mozzarella) is my favorite for this pizza stuffed chicken recipe, but even white cheddar would work. 
  
  For something fancier, try a mix of gruyere, romano, and provolone. Don’t forget to add some parmesan cheese, too! 
  
• Marinara – Choose your favorite brand or make a batch of my 5-minute marinara.
  
• Italian seasoning – This is optional, but it makes a big difference to the overall taste.

Italian Stuffed Chicken Breasts Tips and Tricks

• Don’t use cold poultry. Allow the meat to warm on the counter for a bit since it will become tough if it goes into the oven cold.
  
• Make sure it’s cooked through. The internal temperature of pizza stuffed chicken (or any chicken!) should reach 165°F, and the juices should run clear when sliced.
  
• Shred cheese by hand. Bagged shreds contain an additive that gives them a waxy texture and prevents them from melting properly. 
  
  Always use fresh for the best flavor and texture.

How To Butterfly Chicken Breasts

1. Place the meat on a cutting board, lightly pressing down on the top with the palm of your hand. 
   
   Slice in half lengthwise, starting on one side and stopping before you cut all the way through.
   
2. Next, open up each piece so it lays flat and resembles butterfly wings. This allows you to easily layer the toppings and fold the meat back up before baking.
   
3. (Optional) If some parts of the meat are thicker than others, use a meat mallet or rolling pin to pound the chicken to an even thickness. 
   
   This ensures that every part will cook evenly.

Pizza Stuffed Chicken Breast FAQ

Serving Suggestions

While best served over pasta, Italian stuffed chicken breast is delicious on its own as well. 

If you prefer a side, it pairs well with a simple side salad or seasoned steamed vegetables.

Storing and Reheating Leftover Cheese Stuffed Chicken Breast

Allow the meat to cool, then transfer it to an airtight container. Refrigerate for up to 4 days.

Reheat in the oven until the cheese is melty and the meat is warmed through.

Enjoy!

With love, from our simple kitchen to yours.

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Cheesy Pizza Stuffed Chicken Breast Recipe + Video

Pizza Stuffed Chicken is loaded with cheese and pepperoni to satisfy your pizza cravings. Make Italian stuffed chicken breasts tonight!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 379cal

Author Donna Elick

Ingredients

• 3 chicken breasts about 1lb each
• 1/2 teaspoon salt to taste
• 1/2 teaspoon cracked black pepper to taste
• 3 teaspoons minced garlic
• 3.5 ounce package pepperoni slices
• 2 1/2 cups shredded mozzarella cheese about 10 ounces, divided
• 2 1/2 cups marinara sauce
• Italian seasoning to taste

Instructions

• Preheat oven to 400°F.
• Butterfly the chicken breasts and season with salt and pepper, inside and out.
• Open each chicken breast, and add 1 teaspoon of minced garlic to each one. Spread it evenly.
• Add about 5-6 pepperoni slices to each butterflied chicken breast on top of the garlic.
• Add about 1/4 cup of shredded mozzarella cheese to each chicken breast.
• Close the chicken over tightly, and transfer the chicken breasts to a lightly greased baking dish.
• Pour the marinara over top of the chicken and into the dish.
• Sprinkle the remaining mozzarella cheese, followed by the Italian seasoning, over the chicken.
• Top the dish with the remaining pepperoni slices.
• Bake uncovered for 20-25 minutes or until chicken is tender and fully cooked.
• You can also broil the top layer, for the last 5 minutes of baking. Watch it closely to not burn it.

Video

Nutrition

Serving: 1 | Calories: 379cal | Carbohydrates: 7g | Protein: 39g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 1363mg | Sugar: 4g | Fiber: 2g | Calcium: 262mg | Iron: 2mg

Originally published March 2018, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesy Pizza Stuffed Chicken Breast Recipe + Video appeared first on The Slow Roasted Italian.

I love cooking fun foods in my air fryer basket! This recipe is literally a loaf of French bread piled high with all your favorite pizza toppings.

It’s an easy meal and an easy recipe and a fun way to put a twist on pizza night. 

I add a ton of gooey cheese to mine, and load up the marinara sauce.

Everyone in my family loves being able to add their own toppings to create the perfect air fryer pizzas for their cravings. 

With a variety of toppings to choose from, this simple recipe is the best way to let everyone make their option a little different.

When you’re having a pizza craving, this air fryer bread pizza is a great way to use simple ingredients to make your new favorite food.

Forget about buying this already made from the freezer section of the grocery store and make your own easy air fryer pizza.

The best part is that this great recipe is yummy and delicious, and takes just minutes to make! 

Air fryer recipes like this are the best! 

French Bread Pizza in Air Fryer

With a loaf from the bakery and a handful of toppings, you’ll have everything you need to create a meal for the whole family.

Plus, air fryer French bread pizza cooks in under 10 minutes and comes out with a perfectly crispy crust! 

For an even easier air fryer pizza recipe try frozen pizza rolls — they’re ready in no time.

Looking for more easy meals to make in your air fryer? You’ll love these pigs in a blanket made with plump, juicy sausages and refrigerated crescent dough.

Grab an extra loaf at the store for toasty sub sandwiches. You can even use this handy appliance to cook salmon or pork chops!

Ingredient Notes and Substitutions

• Bread – I went to a local bakery to get a high-quality French loaf for this air fryer pizza recipe. 
  
  But, you could easily use whatever is available from the bakery section of your grocery store.
  
• Pizza Sauce – Grab a jar of your favorite or use my 5-minute marinara if you’d like.
  
  In fact, you can any red pasta sauce, alfredo, or even pesto for French bread pizza in air fryer!
  
• Cheese – While I’m all about convenience, freshly grated mozzarella really does melt down better — and it usually tastes better too!
  
• Spices – Italian seasoning and garlic powder make everything taste better, especially air fryer French bread pizza. 
  
  You can mix them into the sauce or swap them with your choice of dried oregano or parsley.

How To Air Fry French Bread Pizza

Since these come together quickly, I recommend having everything prepped and ready to assemble before getting started.

1. Divide the French bread. Slice the loaf in half, then in thirds, to create six even pieces.
   
2. Toast plain first! Air fry the bread in batches for a few minutes. Don’t skip this step — it’s the key to perfectly crispy French bread pizza in the air fryer.
   
3. Assemble. Spread on a thin layer of sauce, then the cheese, seasoning, and toppings. Another sprinkle of cheese over the toppings can help hold them in place.
   
4. Cook. Air fry French bread pizza in batches until the cheese is melted and the crust is golden brown.

Homemade French Bread Pizza Toppings

The sky’s the limit for what you can throw on top of air fryer French bread pizza. 

In fact, you could have a make-your-own-pizza party so guests could come up with their own creations!

Keep in mind that loading up the loaves may require an extra minute or two of cooking time — so watch each batch of French bread pizza in air fryer to be sure it’s cooked to perfection.

• Meats: cooked sausage, cubed ham, shredded chicken, bacon crumbles, salami
• Veggies: mushrooms, olives, bell pepper, red onion, cherry tomatoes
• Extras: grated Parmesan, fresh basil or spinach, hot sauce 

Air Fryer French Bread Pizza FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Homemade French Bread Pizza in Air Fryer Recipe

Make French Bread Pizza in Air Fryer for a family-friendly meal that's also fun to make! Homemade French bread pizza has never been easier.

Course Main

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 14 minutes minutes

Total Time 19 minutes minutes

Servings 6

Calories 311cal

Author Donna Elick

Ingredients

• 1 loaf of French bread
• 1 cup pizza sauce
• 1 1/2 cup mozzarella cheese shredded
• 20 slices pepperoni
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning

Instructions

• Slice your bread in half lengthwise, and then cut those in thirds.
• Place two pieces of bread in the basket of your air fryer. Set the air fryer to 400°F for 3 minutes. Once cooked, switch the bread with the two uncooked pieces and cook those for 2 minutes.
• Spread the sauce over the bread.
• Sprinkle the cheese, garlic, and Italian seasoning over the sauce.
• Place the pepperoni over the cheese.
• Place two of the pizzas into the air fryer at 400°F for 5 minutes. Swap out the pizzas for the uncooked ones and cook those for 4 minutes or until golden brown.

Nutrition

Serving: 1 | Calories: 311cal | Carbohydrates: 38g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 876mg | Sugar: 5g | Fiber: 2g | Calcium: 189mg | Iron: 3mg

Originally published June 2021, updated and republished August 2024

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