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Pizza Monkey Bread

Pizza Monkey Bread - recipe card
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A savory pull-apart bread that combines the fun of monkey bread with all the flavors of a classic pizza. Each tender, buttery biscuit is coated in a rich tomato-herb mixture and loaded with melted mozzarella, creating a gooey, irresistible appetizer or snack.

Ingredients

Scale
  • 2 cans (16.3 oz / 462 g each) refrigerated buttermilk biscuits (8 biscuits per can)
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 g) tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups (226 g) shredded low-moisture mozzarella cheese
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1/2 cup (120 ml) marinara sauce, for dipping

Instructions

  1. Preheat the oven to 375°F / 190°C. Lightly grease a 10-inch (25 cm) Bundt pan or a 9-inch (23 cm) tube pan with nonstick spray, making sure to coat all the crevices so the monkey bread releases cleanly after baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, 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 monkey bread also freezes well: 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. Avoid using the microwave, as the biscuits will become tough and rubbery.

Nutrition

Keywords: pizza monkey bread, pull-apart bread, pizza bread, cheesy pull-apart bread, Italian appetizer, game day snack, cheesy biscuit bites, easy pizza snack, mozzarella bread, herb bread

Find it online: https://copycatkitchenco.com/pizza-monkey-bread/