Regular pizza does in fact pull apart — but not like this! Make my Pizza Monkey Bread the day before, then wow your family, friends, and pizza-loving acquaintances with both the pizza taste and new experience.
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.
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.
Make my Pizza Monkey Bread the day before, then wow your family, friends, and pizza-loving acquaintances with both the pizza taste and new experience.
- 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
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.
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!
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
24 ImagesSubmit Your Photos
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!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.