Pizza Sandwich
Pizza Sandwich

Bread has been a staple food in virtually every society. Traditionally, bread has been called the staff of life, implying that it alone is all that is required for total nutrition. Here’s one bread recipe for you.


  • Half cup – Mozzarella cheese
  • One fourth cup – onion chopped
  • One fourth cup – frozen corn ( if get fresh corn use the green ones)
  • One fourth cup – bell peppers (chopped-red, yellow, green)
  • 4-5 – olives chopped
  • Half teaspoon – ┬áred chilli flakes
  • Pizza seasoning
  • Pizza sauce
  • Butter
  • Salt
  • 4-6 sandwich bread slices


  • In a bowl take mozzarella cheese, olives, bell peppers, olives, corn, onion chilli flakes, pizza seasoning, and a little salt. Mix it all together
  • Take one of the bread slices and apply butter, pizza seasoning and turn it over.
  • Now apply pizza sauce on the top side of both the bread slices and put generous amount of stuffing on one piece. Cover it with another piece of bread and press it gently.
  • Heat the pan on low heat. And put sandwich butter side down.
  • Cover the sandwich with a plate and put some heavy weight on it.
  • Let the sandwich cook from down till it becomes nice brown and crispy.
  • Once the sandwich is crisp from down, apply some butter, and pizza seasoning on top of the sandwich and flip it over.
  • Cover it again with plate and weight and let it cook for few minutes or till it is crisp from this side too.
  • Pizza sandwich is ready to serve. Enjoy it with tomato ketchup.


As early hunter-gathers settled into agriculture society, they learn how to transform various grains into bread. This simple food required only grind grain into flour or meal, water or another liquid yo mix it into the dough, and a means of baking or cooking it. When wheat flour is kneaded with liquid, the gluten proteins absorb water to form an elastic dough that traps gas from the fermented yeast; bubbles of carbon dioxide are formed, resulting in the light texture. Flavour and texture are also influenced by the type of liquid mixed into the dough- plain water, milk, beer, and fruit juice are common choices. Sugar and honey may be added to “feed” the yeast and make the bread rise at a faster rate; it also results in a moister product. A small amount of salt is needed to strengthen the gluten and to temper the rate at which the yeast multiplies. Butter or other fat is often added to flavour commercial bread; it also makes pastry like bread, such as croissants, rich and flaky. The growing popularity of international bread is reflected in the many types sold in supermarkets, delis, and bakeries. Some common bread includes the following: Bagel, Brioche, Chapati, Ciabatta, Cornbread, English muffin, Focaccia, Matzo, Multigrain, Naan, Pita, Pumpernickel, Quick bread, Rye, Sourdough, Tortillas.


  • A good source of complex carbohydrates.
  • High in niacin, riboflavin, and other B complex vitamins.
  • Some kinds provide good amounts of iron.
  • Whole grain bread is high in fibre.