Description
This pizza monkey bread is a creative, pull-apart twist on pizza, perfect for quick and fun family dinners. It features gooey cheese, savory marinara, and a mild spicy kick, promising a delicious weeknight meal with minimal effort.
Ingredients
- 680 g (24 oz) refrigerated biscuit dough, quartered
- 115 g (8 tbsp) unsalted butter, melted
- 60 ml (4 tbsp) extra virgin olive oil, divided
- 3 cloves garlic, minced
- 15 ml (1 tbsp) Calabrian chili paste
- 5 ml (1 tsp) smoked paprika
- 5 ml (1 tsp) dried oregano
- 2.5 ml (0.5 tsp) black pepper
- 250 ml (1 cup) marinara sauce
- 225 g (8 oz) shredded mozzarella cheese (ensure microbial rennet used)
- 50 g (0.5 cup) grated hard cheese (such as Parmesan, ensure microbial rennet used)
- 15 g (1 tbsp) capers, drained and patted dry
- 15 g (0.25 cup) fresh oregano leaves, roughly chopped, for garnish
- Flour or baking spray, for bundt pan
Instructions
- Prep Oven & Pan: Preheat oven to 190 degrees C (375 degrees F). Thoroughly grease a 2.4 L (10-cup) bundt pan with flour or baking spray, ensuring the surface is smooth and evenly coated.
- Mix Flavor Base: In a large bowl, whisk together the melted butter, 30 ml (2 tbsp) of the olive oil, minced garlic, Calabrian chili paste, smoked paprika, dried oregano, and black pepper until well-combined and aromatic.
- Coat Dough Bites: Add the quartered biscuit dough pieces to the butter mixture. Gently toss with a spatula or your hands until each piece is evenly coated and glistening.
- First Layer Build: Layer half of the coated dough pieces into the prepared bundt pan. Scatter half of the shredded mozzarella and half of the grated hard cheese over the dough, forming an even base.
- Sauce & Repeat: Spoon half of the marinara sauce evenly over the cheese and dough. Then, repeat the layering with the remaining coated dough pieces, followed by the rest of the mozzarella, grated hard cheese, and marinara sauce, ensuring the pan is richly full.
- Bake to Perfection: Bake for 40-45 minutes, or until the pizza monkey bread is deeply golden brown and cooked through. (If the top begins to brown too quickly, loosely tent the pan with aluminum foil to protect it.)
- Crispy Caper Prep: While the monkey bread bakes, heat the remaining 30 ml (2 tbsp) olive oil in a small pan over medium heat. Add the drained, dry capers and fry for 2-3 minutes, stirring occasionally, until crispy. Remove with a slotted spoon and drain on a paper towel-lined plate, reserving the chili-infused oil.
- Cool & Unmold: Once baked, let the pizza monkey bread cool in the bundt pan for 10 minutes. This crucial cooling time allows the cheese to set slightly and ensures a clean release. Carefully invert the warm monkey bread onto a large serving platter or board.
- Garnish & Serve: Drizzle the reserved chili-infused olive oil over the warm monkey bread. Scatter generously with the fresh oregano leaves and the crispy fried capers for vibrant color and textural contrast. Serve immediately.
Notes
For best results, allow the monkey bread to cool in the pan for 10 minutes before unmolding to prevent sticking and ensure the cheese sets properly. If the top browns too quickly during baking, loosely tent with aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 150 g)
- Calories: 420 calories
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg