Pizza Monkey Bread is the ultimate crowd-pleaser, combining gooey, cheesy goodness with the irresistible pull-apart fun of monkey bread. Each bite bursts with savory flavors of marinara, melted mozzarella, and zesty pepperoni, all wrapped in soft, pillowy dough. Perfect for game nights or family gatherings, this dish is as fun to make as it is to eat, ready in just one hour.
The golden, crispy exterior gives way to a warm, melty center that’s impossible to resist. With a prep time of only 20 minutes, this recipe is a stress-free way to bring everyone together. Whether you’re a pizza lover or a bread enthusiast, this dish delivers comfort and excitement in every delicious pull.
Ingredients for Pizza Monkey Bread (Pull Apart Bread)
- 3 ¼ cups (1lb 1oz/461g) all-purpose flour
- 2 ¼ teaspoons (6g/¼ oz) active dried yeast
- 2 teaspoons salt
- 1 ¼ cups (10fl oz/280ml) milk (lukewarm)
- 2 tablespoons (1oz/28g) butter, cubed (melted)
- 2 cups (16oz/450g) pizza sauce or tomato sauce
- 20 slices pepperoni, chopped
- 3 cloves garlic, crushed
- 2 ½ cups (8oz/225g) mozzarella, grated
- 1 bunch fresh basil, chopped
- Olive oil or flavorless oil (for coating the dough)
- Butter (for greasing the pan)
Step-by-Step Instructions
- Make the Dough: In a standing mixer fitted with a dough hook, mix the flour, yeast, and salt. In a measuring jug, heat the milk and butter until lukewarm and the butter is melted. Turn the mixer on low and slowly add the milk mixture. Mix for 2 minutes to activate the yeast, then increase the speed to medium and mix for 6-8 minutes, or until the dough is shiny and smooth.
- Let the Dough Rise: Coat the dough and bowl with olive oil. Cover the bowl with plastic wrap and let it rise at room temperature until doubled, about 1 ½ – 2 hours.
- Prepare the Pizza Filling: In a large bowl, combine the tomato sauce, chopped pepperoni, crushed garlic, grated mozzarella, and chopped basil. Set aside in the fridge until ready to use.
- Shape the Dough: Once the dough has risen, gently remove it from the bowl and knock out the air. Using a bench scraper or knife, cut the dough into medium and small pieces.
- Coat the Dough: Gently stir the cut dough pieces into the pizza sauce mixture, ensuring each piece is well coated.
- Assemble the Monkey Bread: Grease a 10-inch Bundt pan or cake tin with butter. Fill the pan with the coated dough pieces and even out the surface with a spatula.
- Second Rise: Cover the pan tightly with plastic wrap and let the dough rise for 45 minutes, or until puffy and risen to the top of the pan. (You can refrigerate overnight at this stage to bake fresh the next day.)
- Bake: Preheat the oven to 350°F (180°C). Bake the monkey bread for 35-40 minutes, or until the top is beautifully golden brown.
- Cool and Serve: Let the monkey bread cool in the pan for 5 minutes, then turn it out onto a platter or large plate. Allow it to cool slightly for about 10 minutes before serving. Enjoy warm!
Creative Sauce and Topping Ideas
Switch up the flavors by using pesto or alfredo sauce instead of tomato sauce. For toppings, try adding sautéed mushrooms, caramelized onions, or crumbled sausage. You can also experiment with different cheeses like cheddar, gouda, or parmesan for a unique twist.
Perfect Pairings for Serving
Serve this pull-apart bread with a fresh green salad or marinara dipping sauce for extra flavor. It’s also great alongside garlic breadsticks or as part of a game-day spread. Don’t forget a sprinkle of fresh basil or red pepper flakes for a finishing touch!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, wrap the bread in foil and warm it in a 350°F (180°C) oven for 10-15 minutes. For a quick fix, microwave individual portions for 20-30 seconds, but be careful not to overheat.
Time-Saving Hacks
Use store-bought pizza dough to skip the homemade dough step. You can also prep the filling and dough the night before, then assemble and bake the next day. If you’re short on time, skip the second rise and bake immediately—it’ll still be delicious!
Equipment Tips for Success
A 10-inch Bundt pan works best for this recipe, but a regular cake tin or loaf pan will also do. Make sure your stand mixer is fitted with a dough hook for easy kneading. A bench scraper is handy for cutting the dough into even pieces.
Pizza Monkey Bread (Pull Apart Bread)
Equipment
- standing mixer
- dough hook
- measuring jug
- bench scraper or knife
- 10 inch Bundt pan or cake tin
- spatula
Ingredients
To Make the Dough
- 3 ¼ cups all-purpose flour 1lb1oz/461g
- 2 ¼ teaspoons active dried yeast 6g/1/4 oz
- 2 teaspoons salt
- 1 ¼ cups milk 10floz/280ml
- 2 tablespoons butter 1oz/28g, cubed
To Make the Pizza filling
- 2 cups pizza sauce/tomato sauce 16oz/450g
- 20 slices pepperoni chopped
- 3 cloves garlic crushed
- 2 ½ cups mozzerella 8oz/225g, grated
- 1 bunch fresh basil chopped
Instructions
- 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!
