Bake A Bread-bottomed Pizza

Recipe Finder

Layer Sauce, Toppings Over Cheese-egg-soaked Baguette

August 19, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Janna Snyder from Portland, Ind., was hoping to find a recipe for one of her favorite dishes from childhood. It was a skillet type of pizza, without the traditional crust, that she thought was made by soaking bread in beaten eggs and then topping it with pizza sauce, cheese and pepperoni in the fashion of a traditional pizza. I decided this sounded interesting, and while I did not receive any recipes from readers, I did locate a recipe for a skillet pizza on that sounded close to what Snyder had described.

I made some slight modifications to the recipe and the end result was very good. I cut the baguette so that it filled the bottom of an oven-proof skillet. Once the pizza is assembled, it is baked in the oven. It puffs up beautifully and can best be described as a cross between a strata and a deep dish pizza. Feel free to add additional toppings like mushrooms, onions, peppers or to make it without meat for a tasty, vegetarian version.


Angela Armke from Wilmington, N.C., is "desperately seeking" the recipe for the famous crab cakes that were served at the now closed Angelina's restaurant in Baltimore.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail Letters may be edited for clarity.

Skillet Pizza

Makes: 6 servings


loaf french bread, sliced lengthwise



1/2 to 3/4

cups grated Parmesan cheese


cup pizza sauce


pound ground beef (browned) or 4 ounces Pepperoni slices


cup shredded mozzarella cheese

Cut the bread halves into pieces to cover bottom of a 10-inch oven-proof skillet. Beat eggs and Parmesan cheese together, pour mixture over bread pieces. Let soak 20 minutes. Spread pizza sauce over bread and top with shredded cheese and ground beef or pepperoni pieces. Cover and bake at 375 degrees for 20 minutes then remove the cover and bake 10 minutes longer or until lightly browned and bubbly. Cut into wedges and serve directly from pan. Nutrition information

Per serving: (based on ground beef) 407 calories, 13 grams fat, 5 grams saturated fat, 2 grams fiber, 46 grams carbohydrates, 244 milligrams cholesterol, 763 milligrams sodium

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