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Pull Apart Bread Pizza

Need to take the pizza game to a higher level? Tall, fluffy and spongy pull-apart bread coated with pizza sauce is simply out of ordinary!

As I most recently have some time, I was looking on the internet yesterday. Attempting to find fresh, stirring tips, inspiring dishes that We have never tasted before, to astonish my loved ones with. Hunting for a long time unfortunately couldn’t find any interesting things. Right before I thought to give up on it, I ran across this scrumptious and easy dessert simply by chance. It seemed so fabulous on its snapshot, that required rapid action.

It absolutely was not difficult to imagine the way it’s created, how it tastes and just how much my husband is going to enjoy it. Mind you, it is extremely simple to keep happy the guy when it comes to desserts. Yes, I am a blessed one. Or perhaps he is.Anyways, I visited the website: Suncakemom and followed the comprehensive instuctions that have been coupled with impressive pictures of the method. It just makes life rather easy. I can imagine that it’s a slight hassle to shoot snap shots in the midst of cooking in the kitchen because you ordinarily have gross hands therefore i genuinely appreciate the effort and time she devote to build this post and recipe conveniently followed.

Having said that I’m inspired presenting my personal recipe in the same way. Many thanks the thought.

I was tweaking the original mixture to make it for the taste of my family. I can say it was a terrific success. They enjoyed the taste, the consistency and enjoyed getting a treat such as this in the midst of a hectic workweek. They quite simply asked for more, more and more. Thus the next occasion I’m not going to commit the same mistake. I’m gonna double the amount to keep them happy.

The Pizza Pull Apart Bread originally is from SunCakeMom


Put the fresh yeast into a half cup of lukewarm milk. Set it aside until it gets foamy. It takes more or less about five minutes.

Get a big bowl and put flour, sliced room temperature butter, egg and the lukewarm water in it.

Pour the yeasty milk into a big bowl on top of the other ingredients.

Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.

Cover the bowl and leave it in a warm place for about an hour to rise. (We can put it in the 100°F / 40°C heated oven. Be careful not to turn the heat higher than that because it will kill the yeast and the dough is never going to rise.)


In the meantime, prepare the filling. Chop tomatoes, basil, oregano, salt and olive oil in a blender.

Pour it into a pan, bring it to boil and simmer it for half an hour while stirring occasionally.

Take it off heat and let it cool down somewhat. Pouring hot sauce on the dough would make it gooey which it hard to handle and ruin our day.

For more detailed instructions with photos check out our tomato sauce recipe at the Low Carb Condiments.


After an hour waiting take dough out of the bowl onto a lightly floured work surface and roll it into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.

Spread the coat of preferably room temperature tomato sauce evenly on the top of the dough.

Cut the square into 4 equal strips and put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it more than necessary.

When they are evenly on top of each other cut them into as wide rectangles as the bread tin.

Fill the bread tin rather loosely. If it’s packed too tight, the dough will bake together and we won’t be able to tear the bread.

Spread the rest of the tomato sauce on top evenly.

Leave it for another 15 minutes to rise.

Meanwhile grate the cheese and turn the oven on to preheat it.

After 15 minutes sprinkle the cheese on top of the bread.

Pop it into the preheated 365°F / 180°C oven for half an hour.

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