Pizza Monkey Bread

close-up photo of 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.
close-up photo of a piece of monkey bread
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 use that recipe for this monkey bread instead.
photo of monkey bread in a bundt pan
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.
Pizza Monkey Bread
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.

Pizza Monkey Bread

Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Appetizer
Cuisine: American
Servings: 8
This savory monkey bread is a fun appetizer or snack!


  • 2 tsp active dry yeast
  • 1 1/3 cups warm water about 100°F
  • 2 tbsp extra-virgin olive oil
  • 2 tsp salt
  • 3 1/2 cups all purpose flour
  • 1/2 cup Italian seasoning
  • 1/4 cup Parmesan cheese
  • 1/2 cup pesto
  • 1/2 cup marinara sauce


  1. 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.
  2. Pour Italian seasoning, parmesan cheese, pesto and marinara sauce into separate bowls.
  3. 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.
  4. Preheat oven to 350°F (175°C). Bake for 25 to 30 minutes, or until bread is golden brown.


Recipe adapted from The Pastry Affair

Nutrition Facts
Pizza Monkey Bread
Amount Per Serving (0.13 of recipe)
Calories 317 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 861mg37%
Potassium 156mg4%
Carbohydrates 46g15%
Fiber 3g13%
Sugar 1g1%
Protein 8g16%
Vitamin A 455IU9%
Vitamin C 1.1mg1%
Calcium 120mg12%
Iron 3.9mg22%
Net Carbs 43g86%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

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