Imagine this: It’s Sunday evening and you sit down at your computer to blab about another delicious thing. The “pretty” versions of said food are long gone (one ugly duckling left in the refrigerator). The sun has set. The post goes live in a few hours. And your pictures are blurry. Blurry, blurry messes, all of them. [Expert tip: don’t take pictures first thing in the morning, still half asleep.]
Woe is me. Or woe are you, my readers. There’s a rather delicious recipe here, but some generally bad pictures joining them. Especially disappointing for my first Secret Recipe Club! Yes, I’ve joined another recipe swap of sorts. But this one is like a monthly food blog secret santa. You’re assigned a fellow blogger who is in the club and asked to make one recipe from their blog. We play show-and-tell on the same day of the month. It’s basically a big party! And you regularly have folks cooking from your blog. What could be better?
I first spied the club when Janis made some insane stuffed Chicago pizza from Amy’s Cooking Adventures. Right away, I signed up. And oddly enough, my first assignment? It was to Amy’s blog! Considering that the pizza was what inspired me to join the club, Amy’s vast array of pizza recipes had me fixated. In the middle of a crazy week, the Cheesy Pepperoni Pizza Quick Bread looked like the perfect pizza fix. All the taste of pizza without that pesky yeast.
So off I went, tinkering with recipes. [Because I can’t leave good enough alone.] Zucchini are already popping up in my vegetable CSA, as are the most delicious mozzarella cheese curds from our dairy farm. And the chorizo from Brooklyn Kitchen weren’t getting any younger. Whole wheat flour mixed in because I can’t seem to bake without it, and a ad-hoc tomato sauce came together with some ingredients wrangled up around the kitchen.
All in all, this is one damn good creation. The flavors are delicious and the bread is the perfect vehicle for many meals. Toast two slices, add a soft-boiled/poached/fried egg between the warm slices and enjoy pizza for breakfast. Serve along a giant bowl of salad for lunch, and it the meat and bread add some bulk to a light meal.
Pizza Quick Bread
This is an imperfect recipe. Between the zucchini and whole wheat flour, the bread is a bit dense and moist. Even with all my nitpicky issues, I can't get pizza bread out of my head. It will definitely go into rotation in my kitchen.
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp garlic powder
- 3 eggs
- 3 tbsp butter, melted
- 1 1/4 cup buttermilk
- 8 oz mozzarella cheese [curds], diced
- 8 oz zucchini, shredded, salted & drained
- 1/2 cup tomato sauce
- 2 links chorizo
- 1/2 cup shredded Parmesan cheese
- In a large bowl, place the flours, baking powder, baking soda, salt, pepper, basil, oregano and garlic powder. Whisk thoroughly to aerate and combine.
- In a medium bowl, place the eggs, butter and buttermilk. Beat until the eggs are thoroughly mixed with the milk and butter. Add the mozzarella curds and zucchini.
- Dump the liquid portion into the dry bowl. Mix gently until combined, a few folds of the spatula should take care of it.
- Grease three small loaf pans. Place half the batter equally into the pans - I used a large ice cream scoop and put 3 scoops of batter in each pan. Tap the pans against the counter top to evenly distribute the batter. Divide the tomato sauce into thirds and spread a third onto each loaf. Crumble a third of the chorizo onto each loaf. Top the loaves with the remaining dough, gently spreading out the batter to cover the sauce and meat. Sprinkle with the Parmesan cheese.
- Bake 40-60 minutes, or until a toothpick tests clean. If the top isn't browned, the loaves can be broiled for 5 minutes. Cool for at least 15 minutes, slice and enjoy!
- *You are welcome to use any canned tomato sauce or puree you own. For my version, I made up a sauce. Saute 1/2 of a white onion in the leftover chorizo fat. Once the onions are soft, add 2 tbsp tomato paste and 2 tbsp ketchup, 1 frozen cube of pesto and 1/4 cup water. Simmer for 5-10 minutes.