Pizza Monkey Bread
I’ve been wanting to make a savory version of monkey bread for a while now after seeing several versions on different food blogs.
I decided to make a giant one, using my Nordic Ware Classic Bundt Pan. It’s a little amusing seeing savory monkey bread in the shape of cake. It’s almost like a fake-out.
For my flavoring, I really wanted to create a pizza feel. I added Italian seasoning, parmesan cheese, pesto and marinara sauce. The dough balls were soft and fluffy. I did prefer the dough I used in my pull apart bread more, so next time I think I might using that recipe for this monkey bread instead.
No one seemed to want to dig in with the bread shaped like a cake. So I flipped it over, exposing all the layer of bubbles and everyone had more fun pulling off each dough ball.
This is such a fun appetizer to make and eat and I’ll definitely make it again soon.
I am submitting this post to Yeastspotting.
Recipe adapted from The Pastry Affair
|Pizza Monkey Bread|
- 2 teaspoons active dry yeast
- 1 1/3 cups warm water (about 100 degrees F)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons salt
- 3 1/2 cups all purpose flour
- 1/2 cup of Italian seasoning
- 1/4 cup Parmesan cheese
- 1/2 cup pesto
- 1/2 cup marinara sauce
- In a large mixing bowl of a stand mixer, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. Using the dough hook attachment, knead the dough for 5-6 minutes, or until elastic. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
- Pour Italian seasoning, parmesan cheese, pesto and marinara sauce into separate bowls.
- Punch down the dough. Tear off small pieces of dough and roll between palms to form round balls. Coat each ball in pesto, then italian seasoning and place in a greased bundt pan. After first layer of balls, sprinkle 1/3 of the 1/4 cup of parmesan cheese evenly across the balls. Then add drops of marinara sauce on the balls (I put drops in the small crevices between each of the balls rather than on top of each ball). Continue with the second layer (you should be able to make three layers). Cover the pan with plastic wrap and allow to sit until dough has doubled in size, 20-30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake for 25 to 30 minutes, or until bread is golden brown.