Make sure to cover with aluminum foil while it bakes so the top doesn’t burn.Serve warm with marinara sauce, and enjoy! Loosen the edges with a butter knife and invert it on a plate.Once the 45 minutes are up, uncover and cook for an additional 5-7 minutes. Cover with aluminum foil and bake for 45 minutes.Place the remaining dough mixture on top and top it off with the shredded mozzarella cheese, parmesan cheese, remaining pepperoni slices, and 1/4 tsp Italian seasoning. Top it off with buffalo mozzarella cheese and pepperoni slices. Place half of the dough mixture in a 10-inch bundt pan.In a large bowl, mix the dough and butter mixture.In a small bowl mix the melted butter, garlic powder, 1 tsp Italian seasoning, and salt.Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you). *Some of the links contained in this post are affiliate links. For another twist, you might like my pull-apart pizza bread, too. This is such a fun appetizer to make and eat and I’ll definitely make it again soon. It makes it easier for everyone to pull off the pieces. After you turn it out of the pan, I like to flip it over so all the bubbled bread balls are on top. Separate dough into 8 biscuits cut each into quarters. In medium bowl, beat butter and garlic salt with whisk. Cool it for a little bit until it’s still warm but not hot. Spray 4 (4-inch) tart pans with cooking spray. Flaky biscuit dough, marinara sauce, cheese, and pepperoni are baked together in a bundt pan, then you dig right in, with more marinara sauce for dipping R. The monkey bread is proofed again and then you bake it until it’s golden and puffy. Repeat this process with the rest of the dough balls.I like to drop it in the crevices between each dough ball instead of over the top. Place some of the dough balls in an even layer in the bottom of the pan and top them with some of the Parmesan cheese.Coat each dough ball in pesto and Italian seasoning.That way, all of the bread is flavored and not just the top. When you place the dough balls in the pan you will add layers of the pizza ingredients. Steps for Flavoring the Pizza Monkey Bread
It’s very similar to a pizza dough, but it bakes up soft and fluffy.Īll of the pizza ingredients are added after the dough has risen and been rolled into balls. The dough is very simple and made with yeast, water, olive oil, flour, and a little salt. If you don’t have one you can do it by hand but you will need to add time for kneading.
It makes it really easy and you don’t have to knead it by hand. I like to use my stand mixer to make the dough. It’s a yeast dough so it needs time to proof twice before you bake it. This bread is made from scratch so it’s a good idea to plan ahead if you want to make it. It’s a little amusing seeing savory monkey bread in the shape of a cake. Instead of making mini monkey bread, I decided to make a big one using my Nordic Ware Classic Bundt Pan*.
I thought a version with some of my favorite pizza flavors like marinara, Italian seasoning, pesto and Parmesan cheese would be delicious. I loved the idea of a pizza monkey bread and could imagine how fun it would be to pull off pieces of the savory bread. Lately, I’ve seen savory monkey bread recipes on different blogs and so I was curious to try it. I love to make monkey bread, but until recently I’ve stuck to sweet versions. It’s made from scratch and flavored with marinara, pesto and cheese. Savory pizza monkey bread is a twist on pizza and a fun appetizer or snack.
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