This deep dish ham and cheese pizza casserole turns simple pantry staples into a rich, savory meal that tastes like it came straight from a pizzeria. Using cubed bread instead of traditional dough creates a moist interior and crispy golden edges that deliver pure comfort in every bite.
Why You’ll Love This Recipe
- No yeast or rising time required, so dinner comes together faster without losing that satisfying pizza texture.
- The egg and cheese mixture creates a soft, custard-like center that stays incredibly moist.
- Familiar flavors of ham, mozzarella, and pepperoni make it a guaranteed hit with both kids and adults.
Key Ingredients & Substitutions
- White sandwich bread (or brioche) forms the base; slightly stale bread absorbs the egg mixture best.
- Deli ham or leftover holiday ham works perfectly; cooked bacon or turkey can stand in for a smokier flavor.
- Mozzarella delivers the classic stretch, while a little sharp cheddar or provolone adds extra depth.
- Cup-and-char pepperoni gives the best crispy edges, though salami or Canadian bacon are solid swaps.
Quick Expert Tips
- Grease the springform pan generously with butter so the rich casserole releases cleanly without tearing.
- Press the bread mixture down firmly to remove air pockets and build a solid, even base.
- Let the finished casserole rest at least 10 minutes before slicing so the layers set and you get neat wedges.
Recipe Card
Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 8 | Calories: 480
Ingredients:
- 1 loaf white sandwich bread, crusts removed and cubed
- 8 oz deli ham, finely chopped or shredded
- 1 cup shredded mozzarella cheese, divided
- 4 large eggs
- ½ cup milk or heavy cream
- 2 tbsp unsalted butter, softened (for greasing)
- 1 cup marinara or pizza sauce
- ½ cup grated Parmesan cheese
- 20-24 slices pepperoni
- 1 tsp dried oregano
- ½ tsp garlic powder
- Fresh parsley, chopped (for garnish)
Equipment:
- 9-inch springform pan
- Large mixing bowl
- Whisk
- Rubber spatula
- Sharp knife and cutting board
Instructions: Preheat the oven to 375°F (190°C). Generously grease the bottom and sides of a 9-inch springform pan with the softened butter.
In a large bowl, combine the cubed bread, chopped ham, and half of the mozzarella. Toss gently until evenly mixed.
In a small bowl, whisk the eggs and milk together until smooth. Pour the mixture over the bread and ham.
Toss thoroughly so the bread is well coated and starts to absorb the liquid. Let it sit for 5 minutes to soften.
Transfer the mixture to the prepared springform pan. Press it down firmly with a spatula to form an even, compact layer.
Spread the marinara sauce evenly over the top, leaving a small border around the edge.
Sprinkle the remaining mozzarella and the Parmesan over the sauce. Arrange the pepperoni slices in a single layer on top.
Season with the dried oregano and garlic powder. Bake for 30-35 minutes until the cheese is bubbly and the edges are golden brown.
Remove from the oven and let the casserole rest in the pan for 10 minutes. Release the springform ring, slice into wedges, and garnish with fresh parsley. Serve warm.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors often improve overnight.
Freezer: Wrap individual slices tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm slices in a skillet over medium-low heat to crisp the bottom again, or use an air fryer at 350°F for 5-7 minutes to keep the texture from turning soggy.
Final Thoughts
This deep dish ham and cheese pizza casserole proves that the best comfort food sometimes comes from thinking outside the usual pizza box. If you try it, leave a 5-star rating and share your favorite twists in the comments below.