Pizza Monkey Bread

Pizza Monkey Bread brings together the pull-apart fun of classic monkey bread with all the savory flavors of a pepperoni-free pizza. Each tender biscuit piece gets coated in a rich tomato-herb mixture and loaded with melted mozzarella for a gooey, irresistible snack.

This recipe takes about 50 minutes from start to finish and is beginner-friendly. The only tricky part is cutting the biscuits into quarters and evenly coating them without overworking the dough, but a gentle touch makes it easy.

Why You’ll Love This Recipe

• Fun to eat — Everyone pulls apart their own mini pizza bites, making it perfect for parties or game day.
• Simple ingredients — Refrigerated biscuits, tomato paste, and shredded cheese do all the heavy lifting here.
• Customizable topping options — You can add your favorite pizza toppings like sliced olives, mushrooms, or bell peppers without changing the method.

What Makes This Recipe Special

The combination of refrigerated buttermilk biscuits with a homemade tomato-herb paste creates layers of flavor without any complicated dough work. Each piece bakes up tender and buttery on the inside while the cheese melts into gooey pockets throughout the ring. The result is a pull-apart bread that tastes like a slice of pizza in every bite, perfect for sharing at gatherings or as a fun weeknight snack.

Ingredients You’ll Need

Here is everything you need to make this dish. All ingredients are easy to find at any grocery store.

Biscuit Base

• 2 cans (16.3 oz / 462 g each) refrigerated buttermilk biscuits (8 biscuits per can) — These form the tender, flaky layers that soak up the tomato sauce. Use any brand; just avoid the flaky layers variety as they separate too easily.

Sauce Mixture

• 1/4 cup (60 ml) olive oil — Helps the seasoning stick and adds richness to the dough coating. Extra virgin works fine, but regular is milder.
• 1/4 cup (60 g) tomato paste — Provides concentrated tomato flavor without making the dough soggy. Do not substitute with tomato sauce, which is too thin.
• 1 teaspoon dried oregano — Classic pizza herb that brings earthy, slightly bitter notes to balance the sweetness of the biscuits.
• 1 teaspoon dried basil — Adds a sweet, slightly peppery flavor that complements the oregano perfectly.
• 1/2 teaspoon garlic powder — Gives savory depth without the moisture of fresh garlic. Do not use garlic salt, as it will make the dish too salty.
• 1/2 teaspoon kosher salt — Enhances all the other flavors. If using table salt, reduce to 1/4 teaspoon.
• 1/4 teaspoon red pepper flakes (optional) — Adds a gentle heat. Leave it out if you prefer a milder version.

Cheese and Dipping Sauce

• 2 cups (226 g) shredded low-moisture mozzarella cheese — Melts into stretchy, gooey pockets throughout the bread. Pre-shredded works fine, but shredding your own yields better melt.
• 1/4 cup (25 g) grated Parmesan cheese — Adds salty, nutty flavor that cuts through the richness of the mozzarella.
• 1/2 cup (120 ml) marinara sauce, for dipping — Served warm on the side for dunking each pull-apart piece. Use your favorite store-bought or homemade version.

Equipment Needed

• 10-inch Bundt pan or 9-inch tube pan — The ring shape creates the classic monkey bread look and ensures even baking. A 9-inch round cake pan works too, but the bread will not have the same pull-apart structure.
• Large mixing bowl — Big enough to toss all the biscuit pieces without spilling. A metal or glass bowl works best.
• Small bowl — For whisking together the tomato-herb paste before adding it to the dough.
• Sharp knife or kitchen shears — Cutting the biscuits into quarters requires a clean cut. Kitchen shears are faster and less messy.
• Rubber spatula — Gently folds the cheese into the coated dough without breaking the biscuit pieces.

Instructions to Prepare Pizza Monkey Bread

Follow these steps carefully for a perfectly baked, pull-apart bread every time.

• Preheat and prepare the pan — Preheat the oven to 375°F / 190°C. Lightly grease a 10-inch Bundt pan or a 9-inch tube pan with nonstick spray, making sure to coat all the crevices so the monkey bread releases cleanly after baking.
• Cut the biscuits — Open the cans of refrigerated biscuits and separate each biscuit. Using a sharp knife or kitchen shears, cut each biscuit into quarters (4 pieces). Place all the biscuit pieces into a large mixing bowl.
• Make the tomato-herb paste — In a small bowl, whisk together the olive oil, tomato paste, dried oregano, dried basil, garlic powder, kosher salt, and red pepper flakes (if using) until smooth and well combined. The mixture should be a thick, fragrant paste; if it seems too stiff, add 1 tablespoon of water to loosen it slightly.
• Coat the biscuit pieces — Pour the tomato-herb mixture over the biscuit pieces in the bowl. Toss gently with a rubber spatula or your hands until every piece is evenly coated in the red sauce. Be careful not to overwork the dough, as you want the layers to remain distinct for a light texture.
• Add the cheese — Add the shredded mozzarella and grated Parmesan to the bowl. Gently fold the cheese into the coated biscuit pieces, distributing the cheese throughout without pressing the dough together. Some cheese will fall to the bottom of the bowl; that is fine.
• Fill the pan — Spoon the biscuit mixture into the prepared pan, spreading the pieces evenly. As you add them, gently press each piece into the pan so there are no large air gaps. The pan should be filled to the top with a mix of dough and cheese.
• Bake — Place the pan on a baking sheet to catch any drips. Bake in the preheated oven for 25 to 30 minutes, until the top is deep golden brown and the cheese is bubbly and melted in spots. If the top browns too quickly, loosely tent with aluminum foil during the last 10 minutes.
• Rest and unmold — Remove the pan from the oven and let it rest on a wire rack for 5 minutes. This brief cooling allows the cheese to set slightly so the monkey bread holds its shape when unmolded. Do not let it cool longer, or it may stick.
• Invert onto a plate — Place a large serving plate or cutting board upside down over the pan. In one swift motion, carefully invert the pan and plate together, then lift the pan off. The monkey bread should release in one cohesive ring. If any pieces stick, gently nudge them loose with a silicone spatula.
• Serve — Serve warm, with the marinara sauce in a small bowl on the side for dipping. To eat, simply pull apart individual pieces—each one is a mini pizza bite with tangy tomato sauce, melted mozzarella, and tender biscuit layers.

Expert Tips for a Standout Pizza Monkey Bread

• Grease the pan thoroughly — Use nonstick spray with flour in it, or brush every crevice with softened butter. Skipping this step can cause the bread to stick when you invert it.
• Cut biscuits evenly — Each biscuit should yield four roughly equal pieces. Uneven pieces bake at different rates, leaving some undercooked and others too dark.
• Do not overmix the dough — Toss the biscuit pieces with the sauce and cheese just until coated. Overworking the dough makes the biscuits dense and tough instead of light and flaky.
• Press pieces into the pan — Lightly press each piece into the pan as you add it to eliminate air pockets. This ensures the bread bakes into a solid, cohesive ring that stays together when inverted.
• Check for doneness early — Ovens vary, so start checking at 25 minutes. The top should be deep golden brown and the cheese visibly bubbly. If the top is browning too fast, tent with foil.
• Rest exactly 5 minutes — This brief cooling allows the cheese to set enough to hold the shape but not so long that the bread sticks. Set a timer to avoid forgetting.
• Serve the marinara warm — Warm the dipping sauce in a small saucepan or microwave for 30 seconds. Cold sauce contrasts too sharply with the warm, gooey bread.

Common Mistakes to Avoid

• Using too much sauce — Adding extra tomato paste or olive oil makes the biscuits soggy and prevents them from baking through. Stick to the measurements exactly.
• Skipping the cheese folding step — If you dump the cheese on top instead of folding it in, the mozzarella clumps on the surface rather than melting throughout the bread.
• Letting the bread cool too long in the pan — The cheese resolidifies as it cools, bonding to the pan. Five minutes is the sweet spot for easy release.
• Cutting biscuits with a dull knife — A dull blade smashes the layers together instead of cutting cleanly, resulting in dense, flat pieces. Use a sharp knife or kitchen shears.
• Forgetting to place a baking sheet under the pan — The cheese and sauce can drip over the edge during baking, creating a messy oven and potentially burning. A baking sheet catches everything cleanly.

Variations & Ways to Customize Pizza Monkey Bread

• Add vegetables — Fold in 1/2 cup of finely chopped bell peppers, mushrooms, or black olives along with the cheese. Pat them dry first to avoid adding extra moisture.
• Swap the cheese blend — Replace half the mozzarella with provolone or fontina for a different melt and flavor profile. Avoid using only cheddar, as it becomes greasy when melted.
• Make it dairy-free — Use dairy-free shredded mozzarella and skip the Parmesan. The biscuits are already dairy-based, so the texture changes slightly but still works.
• Add fresh herbs — Stir in 2 tablespoons of chopped fresh basil or parsley after baking for a bright, fresh finish. Fresh herbs wilt and lose flavor if baked too long.
• Spice it up — Increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne to the tomato paste mixture. Adjust heat level to your preference.

What to Serve With Pizza Monkey Bread

This pull-apart bread is hearty enough to stand alone, but pairing it with a few simple sides makes a complete meal or party spread.

• Classic Caesar salad — Crisp romaine with creamy dressing and crunchy croutons balances the rich, gooey bread nicely.
• Simple green salad with balsamic vinaigrette — The acidity of the dressing cuts through the cheese and tomato flavors, refreshing the palate between bites.
• Vegetable crudité platter — Raw carrot sticks, cucumber rounds, and cherry tomatoes with ranch dip add crunch and freshness.
• Garlic knots or breadsticks — For extra carb-lovers, serve alongside other Italian-inspired breads for a bread-heavy appetizer spread.
• Marinara dipping sauce variations — Offer a side of warmed marinara, plus a bowl of pesto or Alfredo for dipping variety.

Make-Ahead Instructions

• Assemble the pan in advance — Prepare the monkey bread up through Step 6, cover the pan tightly with plastic wrap, and refrigerate for up to 8 hours. Bake directly from the fridge, adding 5 minutes to the baking time.
• Freeze the unbaked bread — Assemble the pan, wrap it tightly in plastic wrap and then foil, and freeze for up to 1 month. Bake from frozen at 375°F / 190°C for 35-40 minutes, tenting with foil if the top browns too quickly.
• Prepare the dipping sauce ahead — Make the marinara sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently before serving.

Storage and Reheating

Storage

• Airtight container in the refrigerator — Store leftover monkey bread in a sealed container for up to 3 days. Place a paper towel in the container to absorb excess moisture and prevent sogginess.
• Freezer for long-term storage — Wrap the fully baked and cooled bread tightly in plastic wrap and a layer of foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheating

• Oven method (best for texture) — Place pieces on a baking sheet in a 350°F / 177°C oven for 8-10 minutes, or until heated through and cheese is bubbly again. This restores the crispy edges and fluffy interior.
• From frozen — Reheat frozen monkey bread at 350°F / 177°C for 15-18 minutes, without thawing first. Check that the center is hot before serving.
• Avoid the microwave — Microwaving makes the biscuits tough and rubbery, ruining the tender texture. Stick to oven reheating for best results.

Nutritional Breakdown (Per Serving)

Based on 1 serving = 1/4 of the entire monkey bread ring.

• Calories: 610
• Protein: 19g
• Fat: 36g
• Carbohydrates: 52g
• Fiber: 2g
• Sugar: 8g
• Sodium: 1380mg

Frequently Asked Questions

Can I freeze Pizza Monkey Bread?

Yes. Wrap the fully baked and cooled bread tightly in plastic wrap and a layer of foil, then freeze for up to 1 month. Reheat from frozen at 350°F / 177°C for 15-18 minutes.

How long does Pizza Monkey Bread last in the fridge?

Stored in an airtight container, it stays fresh for up to 3 days. Place a paper towel in the container to absorb excess moisture and keep the bread from getting soggy.

Can I use homemade biscuit dough instead of canned?

Yes, but you will need about 2 pounds of homemade buttermilk biscuit dough. Cut it into 1-inch pieces and proceed with the recipe as written. The baking time remains the same.

Why is my monkey bread sticking to the pan?

This usually happens from not greasing the pan enough or letting it cool too long in the pan. Use nonstick spray with flour, and rest the bread for exactly 5 minutes before inverting.

Can I add meat to this recipe?

Absolutely. Fold in 1/2 cup of cooked, crumbled Italian sausage or chopped turkey pepperoni along with the cheese. Make sure any meat is fully cooked before adding to avoid undercooked spots.

Final Words

This Pizza Monkey Bread delivers all the satisfaction of a pizza night in a shareable, pull-apart form. The tender biscuits, tangy tomato coating, and melted mozzarella come together in about 50 minutes with minimal fuss. Give it a try for your next gathering or cozy night in, and watch everyone reach for another piece.

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