Irresistible Pull Apart Pizza Monkey Bread
A delightful dish that combines the classic flavors of pizza into a fun, shareable experience with a tender, cheesy and pull-apart texture.
Ingredients
Dough Base
- 1 package Refrigerated Pizza Dough Soft and pliable dough as base
- 1 can Biscuit Dough Adds a buttery, flaky texture
Flavorings
- 2 tablespoons Olive Oil Adds richness
- 2 tablespoons Butter Or plant-based margarine for dairy-free option
- 1 tablespoon Onion Flakes Sub for freshly diced onion if desired
- 1 teaspoon Garlic Fresh is a great alternative
- 1 tablespoon Italian Seasoning Or a mix of dried basil and oregano
- 1/2 teaspoon Red Pepper Flakes Optional for a hint of heat
- 2 tablespoons Fresh Parsley Or dried parsley if necessary
Fillings
- 1 cup Pepperoni Or sausage/veggies for a vegetarian option
- 1/2 cup Parmesan Cheese Or Pecorino as a substitute
- 1 cup Mozzarella Cheese Or vegan cheese for a dairy-free option
- 1 cup Marinara Sauce Store-bought or homemade
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Unroll both the refrigerated pizza dough and the biscuit dough onto a floured surface and cut them into small cubes, about 1-inch in size.
- In a bowl, combine the olive oil, melted butter, onion flakes, minced garlic, Italian seasoning, red pepper flakes (if using), and parsley. Mix thoroughly.
- Add the cubes of pizza and biscuit dough to the bowl and toss gently until evenly coated.
- Grease a bundt pan or baking dish. Layer bits of pepperoni and cheeses between the dough pieces and continue layering until all ingredients are used, finishing with mozzarella on top.
Baking
- Place the baking dish in the preheated oven and bake for approximately 25-30 minutes, or until golden brown and bubbly.
Serving
- While the Monkey Bread is baking, heat the marinara sauce in a saucepan or microwave until warmed. Allow the Monkey Bread to cool for a few minutes before flipping it onto a serving plate.
- Serve warm with marinara sauce on the side.
Notes
For a healthier twist, use whole-wheat dough or load it with veggies. Store leftovers in an airtight container for up to 3 days; reheat in the oven for best results.