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Pizza Monkey Bread - A tear and share loaf of deliciousness held together with gooey mozzarella, pizza sauce and pepperoni. What could be better?

Pizza Monkey Bread (Pull Apart Bread)

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Hi Bold Bakers!

I love pizza, no matter what shape or form it comes in. So 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 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.

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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 wanted 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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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.

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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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4.5 from 10 reviews
Pizza Monkey Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 3 ¼ cups (1lb1oz/490g) all-purpose flour
  • 2 teaspoons salt
  • 2¼ teaspoons (6g/1/4 oz) active dried yeast
  • 2 tablespoons (1oz/30g) butter, cubed
  • 1 ¼ cups (10floz/300g) milk
  • 1 can (15oz/450g) pizza sauce/tomato sauce
  • 2 ½ cups (8oz/225g) mozzerella, grated
  • 20 slices of pepperoni, chopped
  • 3 cloves garlic, crushed
  • Bunch of fresh basil, chopped
Instructions
  1. For the dough: Mix the flour, yeast and salt together in a standing mixer fitted with a dough hook.
  2. In a measuring jug, heat the milk and butter until lukewarm and the butter is melted.
  3. 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.
  4. When your dough is ready, take it off the machine and rub the dough and bowl with olive oil (or any flavorless oil). This will help it rise in the bowl.
  5. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled, 1 ½ -2 hours.
  6. 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.
  7. Once the dough has proofed, gently remove the dough from the bowl knocking out the air.
  8. 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.
  9. Gently stir the cut dough into the pizza sauce, coating every piece of dough in tomato sauce.
  10. 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.
  11. 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)
  12. Bake at 350oF (180oC) for 35-40 minutes or until the top is beautifully brown.
  13. 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!

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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140 Comments

  1. Rushdah on December 9, 2017 at 10:55 pm

    Hi Gemma,

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

    Thank you in advance
    Rushdah

    • Gemma Stafford on December 10, 2017 at 2:43 am

      Hi there,
      Yes, you can use a vegetable with a concentrated flavor, such as sun dried tomato, dried mushrooms. The flavor of pepperoni is paprika, (cayenne or crushed red pepper) black pepper, smoked paprika has a milder flavor. You can infuse tofu, onions and garlic with this flavor, and use this as a paste. Experiment with the flavors you like. I hope this is good for you,
      Gemma 🙂

  2. Rachel Jones on October 28, 2017 at 7:51 am

    Hello, Gemma! It looks wonderful! Quick question . . . In the written recipe it says you can put it in the refrigerator overnight after the second (45 minute) prove . . . . but in the video you say that you can put it in the refrigerator after the assembly and before the second prove. Which is correct?
    Thank you in advance!

    • Gemma Stafford on October 30, 2017 at 6:58 am

      Hi Rachel,
      I will need to check that!
      The correct procedure is to allow it to proof a little at room temperature for about one hour, depending on the room, then refrigerate.
      When it is ready, after 8 hours or so, you form it. If you wish you can refrigerate it for the second proofing, but normally you will proof it, and bake!
      I will have to find where I said something different to that, it may have been for a specific reason. You can do the secont proofing in the fridge over a long period too if it is necessary for you.
      Gemma 🙂

  3. aysha on October 8, 2017 at 9:40 am

    Hi Gemma
    How you’re doing? I tried this recipe and it wasn’t just good. It was as you said “insanely good”. I just can’t believe that taking all the traditional ingredients of pizza we can create something that is not at all like it but in a league of it’s own.
    We devoured it as soon as it came out of the oven and got burnt tongues.But we didn’t care.
    All in all a very delicious recipe and as you said the more the cheese the better
    To infinity and beyond.

    • Gemma Stafford on October 8, 2017 at 3:01 pm

      Hi Aysha,

      I’m delighted you liked it!!!! Thanks for trying it. Hope you try more of my recipes.

      Best,
      Gemma.

  4. Lovely Queen on May 29, 2017 at 3:14 am

    Hi Gemma

    If i want to made this with no-knead technique, how long should i prove it? And can i add cheddar cheese instead? Thanks before 😀

    • Gemma Stafford on May 30, 2017 at 4:01 am

      Hi there,
      Yes! this is a versatile recipe, you can indeed do it as a no knead. Mix your dough as per recipe, add just enough liquid to bring it together. Cover, I like to use a damp tea cloth, or a roasting bag/large plastic bag. Leave at room temperature until it doubles in size, then refrigerate overnight, or up to two days.
      Remove from the fridge, roll it, shape it, use whatever you wish, cheese, butter, herbs, sundried tomato, experiment. allow to stand again for an hour or so, then bake! You can have fun with this recipe. My Mum uses cheddar, garlic butter, chives, and it is a big hit!
      Gemma 🙂

      • Lovely Queen on May 30, 2017 at 8:33 am

        Thanks Gemma and now i curious with the garlic butter recipe your mom use ><

        • Gemma Stafford on May 31, 2017 at 8:34 am

          Haha! Poor Mum!
          She has two ways to do this.
          1. She roasts the garlic until it is soft, and then blends it with the butter. She then rolls out the dough and spreads this, thickly enough, rolls it back into a roll and cuts it to form the balls.
          2. Blend the raw garlic with salt, by rubbing it with the blade of your knife to a paste, combine this with the butter and spread.
          The first way gives a milder flavor, but it is slower, to be done when the oven is in use really.
          Now, for a real sin, and for my sister, she will scatter the garlicy buttered dough thickly with cheddar cheese, before forming, and proving a second time. Sometimes this is baked as a loaf! 220C/450F for about 250 mins until nicely brown. This is GOOD! but you must not be on a diet!
          Gemma 🙂

  5. ashmita bose on April 14, 2017 at 9:20 am

    what will happen if the bread is not proofed the second time?

    • Gemma Stafford on April 15, 2017 at 4:40 am

      It will not rise! the texture will be dense, not good!
      Gemma 🙂

  6. Crunchy Lucky on February 20, 2017 at 4:46 am

    can we use clarified butter instead of the simple one?
    P.S: I love your recipes, they motivate me to cook and bake.

    • Gemma Stafford on February 20, 2017 at 11:44 am

      Hi there, yes, I suppose you can, you are just removing the milk solids, it should be good. Have fun with this, and enjoy your baking!
      Gemma 🙂

  7. Hafsa on February 20, 2017 at 4:13 am

    can we use clarified butter instead of just the simple one?

  8. Josh on February 19, 2017 at 7:17 am

    Recipe turned out great thank you. One correction tho, 3 1/4 cups of flour is 390 grams not 490.

    • Gemma Stafford on February 20, 2017 at 12:20 pm

      Hi Josh,
      Cup measurements are no really an exact science, I take mine at 150g/ 5oz, though they tend to run from 120g! I will take a look back at this recipe to be sure the liquids are right, this is what matters. Thank you josh, I am happy you managed this one, Gemma 🙂

  9. Vrinda Rajkumar on January 28, 2017 at 9:10 pm

    My husband and I are in different countries this weekend. He found your wonderful website and sent me a link and we both decided to start at the same time with this recipe. He vegetarianised it. I veganised it. We both loved the outcome.

    Now I’m looking for what bigger, bolder recipe I want to make next.

    • Gemma Stafford on January 29, 2017 at 2:41 am

      Hi Vrinda,
      What a lovely bold baker story! A way to connect even when you are not together. A bit like the song “We are looking at the same moon” except that you can eat it! Very happy to have you with us, stay tuned for lots more to come,
      Gemma 🙂

  10. Ashley on December 19, 2016 at 5:56 pm

    Gemma, I am planning to make this for our Christmas Eve gathering. Could I make it in a loaf pan or cast-iron skillet?

    • Gemma Stafford on December 20, 2016 at 2:08 am

      Hi there, yes, to both!
      This would look lovely in the skillet, very rustic. Happy Christmas to you and yours, have a lovely gathering,
      Gemma 🙂

  11. Yudit on November 27, 2016 at 4:11 pm

    Hai Gemma.. this recipe is really a lifesaver… my family loooveees it.. i make a liitle modification and i can make doughnut, monkey bread and cheese bread.. thanks for sharing.. you make baking so easssy

    • Gemma Stafford on November 28, 2016 at 1:27 am

      YEA! that is the idea, well done you. Use these recipes like a mother recipe, and rock them up to suit your family, Gemma 🙂

  12. Saltydog on November 6, 2016 at 1:50 pm

    The prep time really should reflect the 165 min for the dough/monkey bread to rise. 20 min is a bit misleading… at best.

    • Gemma Stafford on November 7, 2016 at 1:25 am

      This is fair comment, though it is not considered prep time, let me think about the phrasing for this! 🙂

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