Pizza Monkey Bread

 Are you ready for Pizza Monkey Bread? It will change your life. Imagine a mini pull apart pizza with herbs and cheese and a warm pizza dipping sauce. Jackpot!!

Pizza Monkey Bread from www.whatsgabycooking.com (@whatsgabycookin)

I’ve seen Monkey Bread made from scratch or with pre-made biscuit dough and while each would be equally amazing in my book, but I’ve been experimenting with yeast doughs recently and decided to be bold and make the dough from scratch. Once the dough has been made, rested and done it’s thing, you then dunk it in butter, cheese, herbs and garlic. Try not to just pop it all in your mouth then because WHOA it’s amazing 🙂 Then stick these suckers in mini bundt pans and into the oven they go! A little while later you will have piping hot Pizza Monkey Bread ready to dip into red sauce. Hallelujah!

Pizza Monkey Bread from www.whatsgabycooking.com (@whatsgabycookin)

Pizza Monkey Bread from www.whatsgabycooking.com (@whatsgabycookin)

Pizza Monkey Bread from www.whatsgabycooking.com (@whatsgabycookin)

Pizza Monkey Bread

Yield: Serves 6

Pizza Monkey Bread

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  • 2 cups bread flour
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • 1/2 cup butter, melted
  • 2/3 cup Pecorino Romano cheese, grated
  • 3 tablespoons fresh parsley, chopped
  • 5 scallions, chopped
  • 10 basil leaves, chopped
  • 5 cloves garlic, minced
  • Kosher salt and freshly cracked black pepper
  • 1 cup marinara or pizza sauce

Instructions

  1. In a medium bowl, combine the bread flour, all purpose flour and salt. Set aside.
  2. Combine the active yeast and water in a mixing bowl fitted with a dough hook. Let it sit for a few minutes to make sure your yeast is working. Add the sugar and mix for a quick second. Add the flour mixture in batches, scraping down the sides of the bowl. Let the dough hook work its magic for 5-6 minutes until the dough has come together into a large mass. Remove the dough to an oiled bowl and let rise for 60 minutes.
  3. After an hour, remove the dough from the bowl and cut into small 1/2 inch cubes. Dust with flour to prevent them from sticking together. Set aside.
  4. Butter and flour 6 small bundt pans. (You could also use a large bundt pan)
  5. Melt the butter in a small bowl.
  6. Combine the cheese, herbs, salt/pepper and garlic in a large bowl. Add the melted butter and mix together with a spoon. Toss in the cut dough and make sure it all gets a coat of the butter mixture. Start layering the cubes into the bundt pans until they are 3/4 of the way full. Let sit for 30 minutes for the dough to rise a little more and while they are rising, preheat the oven to 400 degrees F.
  7. Place bundt pans into the oven and bake for 25-30 minutes until the bread and cheese is golden brown. Serve with warmed marinara sauce or pizza sauce.
http://whatsgabycooking.com/pizza-monkey-bread/
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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95 Comments

  1. Wow…I love pepperoni bread, but would never have thought of this. My family will love this — what a great idea. Can’t wait to try it!

  2. This is awesome! While piling the balls into the bundt pan I also sprinkled in some diced up pepperoni!

  3. Made this for the teens tongiht. They LOVED it. Only change I would suggest is to use 2 teaspoons of salt, not 2 Tablespoons. Is that a typo? Surely has to be… Thanks for creating wonderful food and even better memories.

  4. I’ve often made monkey bread (and have even written about it) but this looks special. I love the idea of pizza bread with the traditional tomato topping as a dipping sauce.

  5. As a previous commenter noted, I think it should be 2 tsp instead of 2 Tbsp of salt. Mine didn’t rise but I cooked it anyway just to see what would happen and the pieces were WAY too salty. I hate that I wasted all of the time and ingredients, but I will probably try again another day and decrease the salt.

  6. I agree w/ Rebecca A….I tried this and it turned out great besides being SALTY!!! I thought 2 Tablespoons sounded like a lot but I followed the recipe exactly and i could only eat a few pieces. I would put it down to 1 teaspoon salt cause the cheese is a little salty too

    1. Hi Jackie! Thanks for your comment. I went ahead and tested the bread recipe again this morning based on your comments and adjusted the amount of salt! Thanks so much. Cheers
      Gaby

  7. Dear Gaby,

    I love how you used the bundt pans! I’ve seen other blogs which put sauces in the hole, kind of like the flower pot the put in the bundt cake in my big fat greek wedding.

    I’m going on holiday soon with a bunch of guys. I’m pretty sure this will be on the menu! I’ll be the only girl, so they’re hoping I don’t let them starve! Can’t wait to have the kitchen to myself!

  8. Gaby I love following you on FB and snapchat and when I saw this recipe I had to come over and save, pin and filed this delicious recipe. Oh boy is this a keeper xoxo

  9. Made these tonight in a big bundt pan and they turned out great (very onion-y!). One thing–why would you preheat the oven in step 1, then wait 2+ hours to use it? Just put that in step 8. Also, the “total time” says 1 hr, 25 min, but it should be at least two hours (5 min mixing + 60 min rise + 30 min rise + 25 min cooking = 2 hrs [and this doesn’t even count the prep time on top of that]). It helps to give an accurate time so people can gauge if they have time to make something or not. Thanks for the recipes. 🙂

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