Name: Pizza Monkey Bread Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 900 g ready-made refrigerated pizza dough; 115 g unsalted butter (melted); 3 cloves garlic (minced); 1 tsp dried oregano; ½ tsp dried basil; ½ tsp salt; ¼ tsp black pepper; 150 g sliced pepperoni (roughly chopped); 250 g block low-moisture mozzarella cheese (grated); 50 g Parmesan cheese (finely grated); Pizza sauce or marinara sauce (for dipping)

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There’s something wonderfully communal about a dish that everyone can dig into at the same time, and this Pizza Monkey Bread is the absolute pinnacle of shared snacking. Forget neat slices; this is all about pulling away warm, gooey, cheese-stuffed dough balls with your fingers. I’ve been making this for over 8 years, and it never disappoints. It’s the kind of food that makes people gather around the table, chatting and laughing as they tear off another piece. It has all the familiar, comforting flavours of a classic pepperoni pizza but transformed into an interactive, pull-apart loaf that’s impossible to resist.

What makes this recipe so special is the layering of textures and flavours. Each piece of soft dough is coated in a rich garlic and herb butter, then nestled amongst pockets of spicy pepperoni and gloriously melty mozzarella cheese. As it bakes, the cheese oozes between the dough balls, creating an incredible cheese pull with every piece you grab. It’s a fantastic recipe for a relaxed evening with friends, a fun weekend treat for the family, or as a knockout pizza appetizer for a dinner party. It’s savoury, satisfying, and just so much fun to eat.

Recipe Overview

This Pizza Monkey Bread recipe transforms simple pizza dough into an irresistible pull-apart bread. Dough balls are generously tossed in garlic herb butter, then layered in a Bundt tin with chopped pepperoni and a generous amount of mozzarella and Parmesan. Baked until golden brown and bubbling, it’s served warm with a side of rich pizza sauce for dipping. During my testing, I found that letting it rest for a full 10 minutes after baking is essential; it helps the structure set, so it holds its shape beautifully when you turn it out.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 55 minutes
Servings: 8-10 people
Difficulty: Easy

Why You’ll Love This Pizza Monkey Bread Recipe

Genuine Flavour: Every bite delivers the authentic taste of a pepperoni pizza – savoury meat, tangy cheese, aromatic garlic and herbs, all baked into soft, buttery bread.
Ready in Under an Hour: Using ready-made pizza dough, this impressive snack recipe comes together from start to finish in about 55 minutes, making it ideal for last-minute guests.
Flexible Recipe: You can easily customise the fillings. Try adding chopped olives, diced bell peppers, or swapping the pepperoni for cooked spicy sausage. A mix of mozzarella and provolone also works beautifully.
Great for Gatherings: This cheesy bread works wonderfully for casual get-togethers, film nights, and as a fun starter. It’s less formal than a sliced pizza and encourages everyone to get involved.
Family Tested: My kids absolutely adore this! They love the hands-on nature of pulling it apart, and it’s a brilliant way to get them involved in the kitchen, helping to roll the dough balls and layer the ingredients.

Pizza Monkey Bread Recipe

⏱️ 15 min prep • 🍳 35 min cook • 👥 8 servings

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Ingredients You’ll Need

For the best results, I recommend using a block of low-moisture mozzarella and grating it yourself. The pre-shredded bags contain anti-caking agents which can sometimes give the melted cheese a slightly grainy texture. A good quality block mozzarella will give you that epic cheese pull we’re all aiming for.

900g ready-made refrigerated pizza dough
115g unsalted butter, melted
3 cloves garlic, minced
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
150g sliced pepperoni, roughly chopped
250g block low-moisture mozzarella cheese, grated
50g Parmesan cheese, finely grated
Pizza sauce or marinara sauce, for dipping

Ashley’s Tip: Don’t be shy with the garlic! I use three large cloves, but if you’re a true garlic lover, feel free to add a fourth. Mincing it very finely helps to distribute the flavour evenly throughout the butter without any harsh, raw bites.

How to Make Pizza Monkey Bread

The process for making this pull-apart bread is straightforward and quite enjoyable. The main part is the assembly, which is a simple layering process. I always use a Bundt tin as it helps the bread cook evenly from all sides, thanks to the central funnel. If you don’t own one, a 23cm tube pan will also work well.

Preheat and Prepare: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Generously grease a 2.5-litre (10-cup) Bundt tin with butter or a non-stick cooking spray. Place it on a larger baking tray to catch any potential drips.
Create the Garlic Butter: In a small bowl, whisk together the melted butter, minced garlic, dried oregano, dried basil, salt, and black pepper. Set aside.
Prepare the Dough: Unroll the pizza dough onto a lightly floured surface. Using a sharp knife or a pizza cutter, cut the dough into approximately 40-50 small, bite-sized pieces (around 2-3 cm each).
Coat the Dough: Place the dough pieces into a large mixing bowl. Pour the garlic butter mixture over them and gently toss with your hands until every piece is evenly coated. What works best for me is to get my hands in there to make sure no piece is left dry.
Layer the Ingredients: Begin assembling the monkey bread. Scatter about a third of the coated dough pieces into the bottom of the prepared Bundt tin. Top this with a third of the chopped pepperoni, a third of the grated mozzarella, and a third of the grated Parmesan.
Repeat the Layers: Continue layering twice more with the remaining dough, pepperoni, mozzarella, and Parmesan until all ingredients are used up, ending with a final sprinkle of cheese on top.
Bake Until Golden: Transfer the Bundt tin (on its baking tray) to the preheated oven. Bake for 30-35 minutes, or until the top is a deep golden brown and the dough is cooked through. You can test for doneness by inserting a wooden skewer into the centre; it should come out clean.
Rest Before Serving: Carefully remove the tin from the oven and let it cool on a wire rack for 10 minutes. This is a crucial step to allow the cheese to set slightly, which helps the bread hold its shape.
Invert and Serve: Place a large serving plate or board over the top of the Bundt tin. With oven gloves on, carefully and confidently flip it over. The monkey bread should release easily. Serve immediately with a bowl of warm pizza sauce for dipping.

Tips From My Kitchen

Temperature Control: Ensure your oven is fully preheated before the bread goes in. Placing it in a cool oven can result in a flat, dense texture instead of a light and airy one.
The Secret Step: I learned that letting the bread rest after baking is non-negotiable. If you try to invert it while it’s piping hot, the molten cheese will cause it to collapse into a messy (though still tasty) pile. That 10-minute wait makes all the difference.
Make-Ahead: You can assemble the entire monkey bread in the Bundt tin up to 4 hours in advance. Cover it tightly with cling film and keep it in the refrigerator. When you’re ready, remove it from the fridge and let it sit at room temperature for 30 minutes before baking as directed.
Storage: Leftovers are rare, but if you have any, wrap them well in foil or store in an airtight container in the fridge for up to 3 days. Reheat individual portions in the oven at 160°C for 10-15 minutes until warm and the cheese is melty again.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, especially when using shop-bought dough. The most important piece of equipment is the right baking tin.

2.5-litre (10-cup) Bundt Tin
Large Mixing Bowl
Small Saucepan or a microwave-safe bowl (for melting butter)
Baking Tray
Wire Cooling Rack

Common Mistakes to Avoid

Overcrowding the pan: Using a Bundt tin that is too small won’t allow the dough to expand properly, leading to a doughy, undercooked centre. Make sure your tin has at least a 2.5-litre capacity.
Wrong temperature: Baking this pull-apart bread at a temperature higher than 180°C will likely cause the top and outside to burn before the inside is fully cooked through. Stick to the recommended temperature for an even bake.
Skipping the rest time: As mentioned, resting the bread in the tin after baking is vital. It allows the steam to settle and the cheese to firm up slightly, ensuring your beautiful creation doesn’t fall apart the moment you flip it.

What to Serve With Pizza Monkey Bread

This pizza appetizer is a star on its own, but it pairs wonderfully with a few simple accompaniments that complement its rich flavours. We love to make a full meal out of it for a relaxed dinner.

Dipping Sauces: A warm marinara or pizza sauce is classic. For a creamy alternative, try a garlic and herb dip or even my Authentic Tzatziki Sauce Recipe for a fresh, tangy contrast.
Fresh Salad: A simple green salad with a sharp lemon vinaigrette helps to cut through the richness of the cheesy bread. A rocket and Parmesan salad works especially well.
Drink Pairings: For adults, a crisp lager or a light-bodied red wine like a Chianti is a great match. For a non-alcoholic option, a sparkling elderflower pressé or a classic lemonade is refreshing.

Frequently Asked Questions

Can I make this ahead of time?

Yes, absolutely. You can assemble the entire dish in the Bundt tin, cover it with cling film, and refrigerate for up to 4 hours. Just remember to let it sit at room temperature for about 30 minutes before baking to take the chill off.

Why is a Bundt tin recommended for monkey bread?

The hole in the centre of a Bundt tin is key to its success. According to food historians, the shape of these pans allows for more even heat distribution, ensuring that the centre of the bread cooks at the same rate as the outside. This is why it’s so effective for dense, layered breads like this, preventing a soggy middle. For more on the history of this pan, Wikipedia has a fascinating article.

How do I store leftovers?

Store any leftover pizza monkey bread tightly wrapped in foil or in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking tray in an oven preheated to 160°C for 10-15 minutes, or until heated through. I avoid the microwave as it can make the bread tough.

Can I use homemade pizza dough instead?

Of course! If you have a favourite pizza dough recipe, feel free to use it. You will need a batch made with approximately 500-600g of flour. Homemade dough often has a softer, more tender crumb which is absolutely divine in this recipe. Just be sure to let it go through its first rise before cutting and assembling.

My monkey bread is doughy in the middle. What went wrong?

This is a common issue and it’s usually down to one of two things: either the oven temperature was too high, causing the outside to brown too quickly, or the bread was simply under-baked. To fix this, if you notice the top is browning too fast, loosely cover it with foil for the remainder of the baking time. Always test for doneness with a long wooden skewer poked into the centre – it should come out clean and dry, not with wet dough on it.

Pizza Monkey Bread Recipe

A fun and cheesy pull-apart bread made with pizza dough, garlic butter, pepperoni, and melted mozzarella. Perfect for sharing as a party appetizer or a fun family meal, served with marinara sauce for dipping.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 602

Ingredients Method Notes

Ingredients

900 g ready-made refrigerated pizza dough
115 g unsalted butter melted
3 cloves garlic minced
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
150 g sliced pepperoni roughly chopped
250 g block low-moisture mozzarella cheese grated
50 g Parmesan cheese finely grated
Pizza sauce or marinara sauce for dipping

Method

Preheat and Prepare: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Generously grease a 2.5-litre (10-cup) Bundt tin with butter or a non-stick cooking spray. Place it on a larger baking tray to catch any potential drips.
Create the Garlic Butter: In a small bowl, whisk together the melted butter, minced garlic, dried oregano, dried basil, salt, and black pepper. Set aside.
Prepare the Dough: Unroll the pizza dough onto a lightly floured surface. Using a sharp knife or a pizza cutter, cut the dough into approximately 40-50 small, bite-sized pieces (around 2-3 cm each).
Coat the Dough: Place the dough pieces into a large mixing bowl. Pour the garlic butter mixture over them and gently toss with your hands until every piece is evenly coated. What works best for me is to get my hands in there to make sure no piece is left dry.
Layer the Ingredients: Begin assembling the monkey bread. Scatter about a third of the coated dough pieces into the bottom of the prepared Bundt tin. Top this with a third of the chopped pepperoni, a third of the grated mozzarella, and a third of the grated Parmesan.
Repeat the Layers: Continue layering twice more with the remaining dough, pepperoni, mozzarella, and Parmesan until all ingredients are used up, ending with a final sprinkle of cheese on top.
Bake Until Golden: Transfer the Bundt tin (on its baking tray) to the preheated oven. Bake for 30-35 minutes, or until the top is a deep golden brown and the dough is cooked through. You can test for doneness by inserting a wooden skewer into the centre; it should come out clean.
Rest Before Serving: Carefully remove the tin from the oven and let it cool on a wire rack for 10 minutes. This is a crucial step to allow the cheese to set slightly, which helps the bread hold its shape.
Invert and Serve: Place a large serving plate or board over the top of the Bundt tin. With oven gloves on, carefully and confidently flip it over. The monkey bread should release easily. Serve immediately with a bowl of warm pizza sauce for dipping.

Notes

Letting the bread rest in the tin for 10 minutes before inverting is crucial. This step allows the cheese to set slightly, helping the monkey bread hold its shape.

I really hope you give this Pizza Monkey Bread recipe a go. Friends always ask me for this recipe after trying it at dinner parties, and it has become a signature snack in our home. It’s the sort of food that makes memories. Let me know how it turned out for you in the comments below – I love hearing about your kitchen adventures! Happy cooking, Ashley.