Abstract: A pizza ersatz in the form of a bread food product and process therefor. A dough is prepared using a tomato based formula providing pizza flavor ingredients for homogeneous distribution throughout a soft textured baked bread loaf. A charge of stabilized flavor intensifier is inserted into a preformed incision in the dough surface for limited migration during baking. The baking procedure also includes the introduction of a flowable cheese composition having a viscous consistency for containment within a confined area on the bread surface.