Pizza Monkey Bread is one of those glorious inventions that shouldn’t make sense but totally does. Let me tell you something weird. The first time I made it, I was halfway through shaping the dough when I realized I forgot the pepperoni.

Not just forgot to chop it forgot to even buy it. I stared at my dough balls, sighed, and stuffed them with leftover chorizo. Best. Mistake. Ever.

That’s the magic of pizza monkey bread. It’s forgiving. It’s playful. And if you do it right it’s a party in a bundt pan.

This recipe isn’t just some TikTok trend or cheesy gimmick. It’s a legit, crave-worthy snack-meets-meal that professional chefs and caterers can riff on endlessly. We’re talking a pull-apart bread stuffed with gooey mozzarella, spicy meats, garlicky sauce, and herbs so fragrant they’ll punch your senses in the face. In a good way.

It’s finger food, but for grown-ups too. You can serve it at a game night, turn it into a bar snack, or dress it up for a rustic antipasti spread. This one’s got range.

What Makes Pizza Monkey Bread Special?

At its core, it’s a fusion of two beloved formats: pizza and monkey bread. The former needs no intro. The latter? Think buttery, bite-sized dough pieces layered in a pan, usually sweet but this one goes savory.

Each piece is like a tiny stuffed pizza pocket, surrounded by crispy, golden edges and molten cheese strands that stretch like they’re auditioning for a commercial.

And the real kicker? It’s baked in a bundt pan. So when you flip it out, it’s a golden crown of pull-apart deliciousness. Dramatic. Unapologetic. Beautiful.

Ingredients & Substitutions

This recipe uses accessible ingredients, but here’s the thing quality matters. Every piece has to hit.

For the dough (or skip if using store-bought):

• 3 ½ cups all-purpose flour (or 2 cups AP + 1 ½ cups bread flour for better chew)
• 1 tbsp sugar
• 2 tsp salt
• 2 ¼ tsp active dry yeast (1 packet)
• 1 ¼ cups warm water
• 2 tbsp olive oil

If store-bought: Use 1–1½ lbs pizza dough. Try to avoid the pre-rolled, vacuum-sealed ones they taste like sadness.

For filling:

• 2 cups low-moisture mozzarella, cubed (shreds work but cubes = better cheese pulls)
• 1 cup pepperoni, chopped (or salami, cooked sausage, or even chopped mushrooms for veg)
• ½ cup marinara or pizza sauce
• ¼ cup grated parmesan

For coating:

• 4 tbsp butter, melted
• 2 cloves garlic, finely minced
• 1 tsp dried oregano
• 1 tsp chili flakes (optional)
• Handful fresh basil or parsley, chopped (for post-bake sprinkle)

Substitution Tips:

• Vegan? Use plant-based mozzarella, skip the meat, and use vegan butter.
• Gluten-free? Swap in a solid GF pizza dough recipe, but beware they can be a bit gummy, so shorten the bake slightly.
• Want more protein? Mix in chopped rotisserie chicken with the cheese.

Pro tip: If you’re using fresh herbs, add them after baking or they’ll just burn and taste like ash. No one wants that.

Step-by-Step Instructions

1. Prep the dough (if making from scratch)

In a bowl, mix the yeast, warm water, and sugar. Let it sit till foamy about 5–10 minutes. If it doesn’t foam? Your yeast’s dead. Start over. Don’t risk it.

Add flour, salt, and olive oil. Mix into a shaggy dough. Knead for 8–10 minutes till smooth and elastic. If it sticks too much, add a dusting of flour. Not too much tho you don’t want a dry dough.

Place in a greased bowl, cover, and let rise till doubled about 1–1.5 hours.

Shortcut alert: Store-bought dough works fine just let it come to room temp before using. Cold dough fights back.

2. Make the filling balls

Divide the dough into small pieces golf ball size. Flatten each one, stuff with cheese and meat, pinch closed, roll into a ball. Like making gnocchi with secrets inside.

It’s messy. That’s ok.

3. Coat and layer

Mix melted butter, garlic, oregano, and chili flakes. Dip each dough ball into this mixture. Then layer them in a well-greased bundt pan. Like you’re building a cheesy brick wall. Sprinkle parmesan and a few dollops of sauce as you go.

Don’t overload on sauce inside. It’ll make the bottom soggy and you’ll curse me later.

4. Let it rise again

Let the filled bundt rest for 30 minutes. Covered, somewhere warmish. It should puff up a bit.

Meanwhile, preheat oven to 350°F (175°C).

5. Bake

Bake for 35–40 minutes. It should be deeply golden on top and the sides should pull slightly away from the pan. If you’re nervous, temp it interior should hit about 190°F.

If it’s browning too fast, tent with foil. This ain’t a crème brûlée we want golden, not burnt.

6. Cool & Flip

Let it cool in the pan for 10 minutes. Don’t rush this. Flip it onto a plate or board. Pray a little. If you greased it well, it’ll release like a dream.

Garnish with chopped basil or parsley. Serve with extra marinara on the side for dunkin’.

Cooking Techniques & Science

Let’s geek out a bit.

Dough hydration matters: A slightly higher hydration (around 65–68%) makes the dough more tender and elastic. But go too far and it’s unworkable. This isn’t ciabatta.

Why coat in garlic butter? The fat prevents sticking, enhances browning, and infuses flavor deep into each ball. Butter = flavor conductor.

Bundt pan = genius: The hole in the middle helps it bake evenly. No raw dough middles here. Plus, you get those crusty outer bits that crunch like a pizza crust should.

Cheese choice counts: Low-moisture mozzarella is key. Fresh mozz leaks too much water and makes sad puddles. Go drier for those Instagram-worthy cheese pulls.

Maillard reaction: That deep golden top? That’s flavor. It’s the same reason toast smells better than plain bread. You want those reactions it’s what gives this dish soul.

Serving & Pairing Suggestions

This thing is a showpiece. Center of the table, surrounded by little bowls of warm marinara, pesto, or ranch (yes, ranch).

For drinks? A cold IPA, a crisp lambrusco, or even a dirty martini something with bite to cut through the richness.

Want to make it a meal? Pair with:

• Arugula salad with lemon vinaigrette
• Roasted garlic tomato soup
• Charred broccolini with chili oil

Presentation tip: Sprinkle with chili flakes and microgreens right before serving. Makes it feel cheffy, even if you’re in your slippers.

FAQs About Pizza Monkey Bread

1. Can I make pizza monkey bread ahead of time?

Yep. Assemble it fully, cover tightly, and refrigerate for up to 12 hours. Bring to room temp before baking.

2. Can I freeze pizza monkey bread?

Yes, after baking. Cool completely, then wrap and freeze. Reheat at 300°F until warm throughabout 15–20 minutes.

3. What’s the best pan to use if I don’t have a bundt pan?

A deep round cake pan or springform pan works. Just be sure to line and grease well. You won’t get the same shape, but still tasty.

4. How do I keep the bottom from getting soggy?

Don’t overdo the sauce inside, and use cubed cheese not fresh mozzarella. A well-heated oven also helps crisp the bottom.

5. Can I make it vegetarian or gluten-free?

Totally. Just use plant-based fillings and swap the dough for a trusted GF version. Watch baking time GF dough cooks faster sometimes.

Want me to adapt this for large-batch catering or a high-end twist with truffle oil and aged provolone? Just say the word.

Final Tips Pizza Monkey Bread

Pizza monkey bread is one of those rare things that’s fun to make, tastes like a dream, and never fails to impress. It’s interactive eating. It’s casual yet clever. And the variations are endless.

Just remember the key tips:

• Don’t overload the sauce inside.
• Use the right dough hydrated but not wet.
• Be generous with the garlic butter.
• Let it rest after baking. Always.

Whether you’re slingin’ it at a party or prepping for a catered event, this dish delivers big flavor with low stress.