Breads & Doughs

Pizza Monkey Bread (Pull Apart Bread)

4.72 from 28 votes
Learn how to make my Pizza Monkey Bread recipe, with a lovely homemade dough, and your choice of toppings to make an over-the-top, all-in-one pizza treat!
Pizza Monkey Bread - A tear and share loaf of deliciousness held together with gooey mozzarella, pizza sauce and pepperoni. What could be better?

Hi Bold Bakers!

I love pizza, no matter what shape or form it comes in. Because of that, I made it my mission to come up with as many different ways to consume my favorite treat as possible. Normally, Monkey Bread is sweet — but Bigger Bolder Baking does not do normal!

We think outside the box here. That’s how in a moment of crazy baking I came up with this recipe for a Big & Bold Pizza Monkey Bread!

Monkey Bread is also known as pull apart, or tear and share, bread. The reason being is that everyone can pull off chunks and help themselves. It is a great dish to make for parties or get togethers because it’s made to be shared easily.

And what I like most is you can make it the day before and bake it off when you need it.

How To Begin Making Pizza Monkey Bread

My dough is a soft bread roll dough, similar to dinner rolls. It is a lovely, simple recipe that can be made on a machine or by hand.

Now, I just want to warn you, I have seen people using store bought biscuits and pizza dough to make Monkey Bread. That’s ok, we will convert them later. All those options are equally delicious but I would be doing you and myself an injustice if I didn’t show you a homemade dough.

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Getting The Perfect Bake

This bread is like an upside down bread, so when baking it you want to get a lovely, golden brown bread on top to ensure that the dough on the bottom of the tin is getting nicely baked as well.

You often see a Monkey Bread with a lighter colored bottom which is totally normal, you just want to make sure it is fully baked all the way through. Leave it in for the full time and resist the urge open the oven while baking.

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Make sure to try out my favorite 5 Minute Pizza Sauce recipe. And looking for more Pizza Recipes? Try my Best-Ever Pizza Dough, Microwave Mug Pizza and Dessert Pizza!

Watch The Recipe Video!

Pizza Monkey Bread Recipe

4.72 from 28 votes
Learn how to make my Pizza Monkey Bread recipe, with a lovely homemade dough, and your choice of toppings to make an over-the-top, all-in-one pizza treat!
Author: Gemma Stafford
Servings: 12
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Learn how to make my Pizza Monkey Bread recipe, with a lovely homemade dough, and your choice of toppings to make an over-the-top, all-in-one pizza treat!
Author: Gemma Stafford
Servings: 12

Ingredients

  • 3 ¼ cups (1lb1oz/461g) all-purpose flour
  • 2 ¼ teaspoons (6g/1/4 oz) active dried yeast
  • 2 teaspoons salt
  • 1 ¼ cups (10floz/280ml) milk
  • 2 tablespoons (1oz/28g) butter, cubed
  • 2 cups (16oz/450g) pizza sauce/tomato sauce
  • 20 slices pepperoni , chopped
  • 3 cloves garlic , crushed
  • 2 ½ cups (8oz/225g) mozzerella, grated
  • Bunch of fresh basil , chopped

Instructions

To Make the Dough:

  • Mix the flour, yeast, and salt together in a standing mixer fitted with a dough hook.
  • In a measuring jug, heat the milk and butter until lukewarm and the butter is melted.
  • Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast. Increase the speed to medium and mix for roughly 6-8 minutes, or until the dough is shiny and smooth.
  • When your dough is ready, take it off the machine and coat the dough and bowl with olive oil (or any flavorless oil). This will help it rise in the bowl.
  • Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled, 1 ½ -2 hours.

To Make the Pizza filling:

  • In a large bowl add the tomato sauce, pepperoni, garlic, cheese, and basil. Set aside in the fridge until you are ready for it.
  • Once the dough has proofed, gently remove the dough from the bowl, knocking out the air.
  • Using a bench scraper or knife, cut the dough into medium and small sized pieces. If you cut them too big the monkey bread can seem a bit doughy.
  • Gently stir the cut dough into the pizza sauce, coating every piece of dough in tomato sauce.
  • Grease a 10 inch Bundt pan or cake tin with butter. Fill the pan with the monkey bread dough and even out the dough with a spatula.
  • Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise for 45 minutes or until puffy and they have risen up to the top of the pan. (At this point you can cover it and pop it in the fridge overnight to be baked the off the next day fresh.)
  • Bake at 350°F (180°C) for 35-40 minutes or until the top is beautifully brown.
  • Cool the monkey bread in the pan for 5 minutes, then turn out on a platter or large plate and allow to cool slightly, about 10 minutes. Enjoy straight away!

Recipe Notes

Nutrition Facts
Pizza Monkey Bread Recipe
Amount Per Serving (1 slice)
Calories 174 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Monounsaturated Fat 1g
Cholesterol 9mg3%
Sodium 286mg12%
Potassium 181mg5%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 250IU5%
Vitamin C 3.3mg4%
Calcium 50mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews

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newest oldest most useful
arifa Sayla
Guest
arifa Sayla
27 days ago

Hi Gemma, I really want to try this recipe for a party, as I have always loved your recipes before, but how long can I keep this dough in fridge? Can I make this dough 2-3 days before and place it in a fridge?

Andreas
Guest
Andreas
11 months ago

Hi Gemma, i have just tried this pizza dough recipe for a regular pizza, and i must confess i didnt expect it to be so good. Although i think it needed a little more flour (maybe i messed it up a little bit) it was very delicious. Thanks for the great recipe!!!!!

Miriam
Guest
Miriam
11 months ago

Hi Gemma, I once had a pizza monkey bread recipe with not just bread balls to pull apart but with little balls stuffed with mozzarella cubes and peperoni. I’d like to test if your recipe would be a good addition to that method. Will try it out for new years entertainment.

Member
Deirdre StLuke
1 year ago

Absolutely love this! I want to give a tip; if you use a bread machine (like I did), add an extra tablespoon of milk and an extra tablespoon of butter. Bread machines tend to dry out the dough (I don’t know why) and this will prevent that. Also, take the dough out after the first rise.

Omar
Guest
Omar
1 year ago

Hi
Which rack to use in the oven and the heat bottom only or both up an down.

Thanks

Vipsa
Guest
Vipsa
1 year ago

Can I use your crazy dough recipe to make this ???

Member
LadyIreland
1 year ago

Good Morning Gemma: I have another variation for you. How about Cheeseburger Monkey Bread? 1 pound of LEAN hamburger, small red onion chopped, 3/4c mayonnaise, 3/4c ketchup, 3/4c dill relish, 1/3c prepared mustard, salt and pepper to taste, crumbled bacon to taste, shredded cheese to taste, 1/4c sesame seeds. Brown the hamburger and onion. Cool. Mix the rest of the toppings minus the sesame seeds. Mix toppings and hamburger and shape in golf ball size rounds. Take a pinch of crazy bread and cover the hamburger. Roll in sesame seeds and put in a greased bundt pan. Bake at 350… Read more »

Member
1 year ago

Awesome recipe. I used to bake as a child, and started again recently. Your recipe with tomato sauce was the first one I started with (I prepared my own marinara spiked with Sriracha, based on another recipe I saw on Youtube). The picture I posted yesterday is one I prepared with Pesto and I also added bell peppers and olives. Thanks Gemma, you’ve made my weekends a lot more fun, and my family now says they don’t want to eat out, given all the awesome treats we can make at home!

AshmitaBose
Member
AshmitaBose
1 year ago

Hey Gemma
I really like your recipes & tried a few too. They turned out great. 🙂
By the way can i use whole grain wheat flour instead of all purpose flour?

Rushdah
Member
Rushdah
2 years ago

Hi Gemma,

What could be the substitute for pepperoni? It’s difficult to get here in India

Thank you in advance
Rushdah

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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