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Pizza Monkey Bread

Monkey bread, tear and share bread or pull apart bread? Make this tasty pizza sauce filled beauty that will prove name doesn’t matter!

As I lately have some time, I was surfing on the internet the other day. Looking to find fresh, exciting thoughts, inspirational dishes that We have never tested before, to amaze my loved ones with. Hunting for a long time yet could not find too many interesting stuff. Just before I wanted to give up on it, I ran across this delicious and easy treat by accident on Suncakemom. The dessert looked so scrumptious on its pic, that called for immediate action.

It absolutely was easy to imagine how it is made, how it tastes and just how much boyfriend will like it. Mind you, it is extremely easy to impress the man when it comes to treats. Yes, I’m a blessed one. Or perhaps he is.Anyways, I went to the blog and simply used the step-by-step instuctions which were accompanied by superb photographs of the task. It really makes life much easier. I can suppose it’s a slight inconvenience to take pics down the middle of cooking in the kitchen as you typically have gross hands so I genuinely appreciate the time and effort she devote to make this blogpost .

With that in mind I’m inspired to present my personal dishes similarly. Many thanks the idea.

I had been tweaking the original formula to make it for the taste of my family. I’ve got to tell you it was an incredible success. They prized the flavour, the overall look and enjoyed getting a sweet such as this during a stressful week. They quite simply requested lots more, a lot more. Thus the next occasion I am not going to commit the same miscalculation. I’m going to multiply the amount .

The Pizza Monkey Bread is provided by SunCakeMom


In a kneading bowl measure flour, sliced room temperature butter, egg, milk, water and crumbled fresh yeast.

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 68°F – 81°F /20°C – 27°C place to rise for about 45 – 90 minutes depending on temperature. (We can put it in the briefly heated 100°F / 40°C oven. Be careful not to turn the heat higher than that as it would kill the yeast so the dough didn’t rise.)


In the meantime, prepare the filling. Chop tomatoes or simply use pureed tomato, basil, oregano, salt and olive oil in a blender.

Pour it into a saucepan, bring it to boil and simmer it in low-medium heat for about 20 minutes while stirring occasionally. Take it off heat and set it aside. Pouring hot sauce on the dough would make it gooey and so hard to handle that it would ruin our day.


After an hour waiting take dough out of the bowl onto a well-floured work surface. Roll it into a square. Flouring underneath the dough is important as this coating will prevent it to stick down.

Cut the rolled out dough into 4×4 equal squares.

Spoon the preferably room temperature tomato sauce into each small squares.

Quickly make little dough balls out of them by grabbing the opposite corners and pressing them lightly together.

When making the balls, 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.

Place the dough balls into a pizza tray loose otherwise they could stick together.

Brush the leftover tomato sauce on top.

Finish it with putting grated cheese on top then set the dough aside in a warm place to rest/raise for another 20 minutes.

Put the monkey bread into the 350°F / 180°C preheated oven for about 30 minutes or until cheese gets golden brown.

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