Pizza Monkey Bread
Makes 1 large pizza monkey bread loaf
For the dough:
500g flour (3.75 cups)
12g salt (2 tsp)
7g instant or dry active yeast (1 packet)
150g warm water (about 1 cup)
20g honey (1 tbsp)
2 eggs, beaten
2 tbsp butter (melted)
For the toppings/fillings:
2-4 cups of shredded mozzarella
1 to 2 cups of pizza sauce
Additional topping of your choice (olives, pepperoni, etc.)
A perfect, cheesy, pull-apart pizza monkey bread that you can bring to all your future potlucks as a showstopper! I make this recipe using a bundt tin/pan, but you could use a cake tin/pan; a loaf tin/pan; etc. This recipe also features loads of Cabot Cheese’s shredded mozzarella (did you know Cabot made mozz!? It’s amazing!). This cheese is also naturally lactose free for anyone who struggles with dairy lactose. Don’t forget to go wild with the toppings - this one is your own canvas.
In a large mixing bowl, use a whisk to combine the flour and salt. If using instant yeast, mix that in as well.
In the bowl of a stand mixer (or another large bowl), add the warm water, honey and dry active yeast (if using). Whisk until well combined and let it sit until well dissolved and/or frothy.
While you wait, beat the eggs with two melted tablespoons butter until combined in another bowl or measuring cup.
Add eggs/butter mixture + dry ingredients to the bowl of wet ingredients (or at this point, add everything to the stand mixer). Mix everything together until there are no dry bits of flour. If using the stand mixer, mix on medium-high for about 7 minutes. If mixing by hand, knead until you have a smooth dough (feel free to add flour in both cases if it seems wet).
When you have a smooth dough, transfer it to a lightly oiled bowl. Cover the bowl with a damp towel or plastic wrap and leave it to rise undisturbed for 1 to 1.5 hours (or until double in size).
6. When the dough has doubled in size, flour a work surface and turn it out. Here’s the monkey bread fun part - using as much flour as you need, break off pieces of the dough and shape into roughly golf ball sized shapes (slightly smaller works, too). Toss the dough balls with flour so that they don’t stick and add back to the rising bowl.
7. Add shredded cheese, pizza sauce and other desired toppings. Gently toss everything together to the dough balls get coated. I like to use a silicon spatula for this. You should see the sauce and cheese start to coat the balls.
8. Pre-heat the oven to 425F and grease a bundt pan (or pan of choice). Dump the bowl of pizza dough balls into the prepared pan. Let it rise for about 30 minutes as the oven comes up to temperature.
9. Bake for a total of 45 minutes, rotating the pan halfway through and lowering the oven temperature to 375F halfway through.
10. Let the bread cool in the tin for about 15-20 minutes before turning it out onto a cooling rack. The inner core may still be cooking at this point! Serve alongside extra dipping sauce and enjoy :)
I would love to see your creations! Tag @nokneadtoworry on Instagram. Thank you to Cabot Cheese for sponsoring this post.
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