Pizza Monkey Bread

Pizza Monkey Bread is one of those chaotic, glorious inventions that makes you question why all food isn’t engineered to be pulled apart with your hands. First time I made it, my sister and I ate it straight from the skillet—burning our fingers and fighting over the pieces with the most cheese. It was messy. Gooey. Way too hot. And completely worth it.

Pizza Monkey Bread isn’t just a fun snack. It’s pizza reimagined—torn into fluffy, golden nuggets of dough stuffed or smothered with cheese, pepperoni, and buttery garlic. Every bite is different. Some bites have molten cheese explosions. Some have crusty, cheesy corners. Some have just enough spice to make you pause and grin. That’s what makes it special—its unpredictability.

Pizza Monkey Bread is one of those recipes that doesn’t care about being neat or proper. It cares about being devoured.

Ingredients & Substitutions

Pizza Monkey Bread starts with dough. You’ve got three routes here: homemade, store-bought pizza dough, or canned biscuit dough. They all work—but each one behaves different.

Homemade dough will puff up beautifully and get slightly crisp on the outside. Store-bought is a shortcut—less rise, but still good chew. Biscuit dough? It’ll give a buttery, tender bite, but watch out—it browns fast.

Here’s what you’ll need:

• 1 lb pizza dough (or biscuit dough, about 2 cans)
• 2 cups shredded mozzarella cheese
• ½ cup mini pepperoni or chopped large slices
• 3 tbsp melted butter
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ¼ tsp crushed red pepper flakes (optional, for heat)
• ½ cup grated Parmesan cheese
• Chopped parsley (for garnish)
• Marinara sauce for dipping

Substitutions? Loads.

Instead of mozzarella, go provolone, Monterey Jack, or cheddar for a sharper edge. For vegetarians, skip the pepperoni and toss in sautéed mushrooms, black olives, or roasted red peppers. Dairy-free cheese is fine too—just be sure it melts well (some don’t… they just sit there, sad and cold).

Garlic can be swapped for garlic powder if fresh ain’t around, but the flavor won’t slap quite the same.

Step-by-Step Instructions

Pizza Monkey Bread begins with prepping your dough. Cold dough? Nightmare to work with. Let it sit out 30 mins so it’s pliable and stretchy.

Pizza Monkey Bread wants that dough cut into 1-inch pieces. Rough squares or chunks. Doesn’t need to be perfect—it’s all gonna squish together anyway.

Pizza Monkey Bread loves layers. Toss dough pieces with melted butter, garlic, herbs, red pepper, pepperoni, and mozzarella in a giant bowl. Like, toss it. With your hands. Sticky fingers are part of the job.

Pizza Monkey Bread goes into a well-greased bundt pan (or a deep 9-inch cake pan, if that’s all you’ve got). Sprinkle in half the dough chunks. Then a little Parmesan. Then the rest of the dough. Then more cheese.

Pizza Monkey Bread bakes at 350°F (175°C) for about 30–35 minutes, or until golden brown and puffed. If the top’s browning too quick, loosely tent it with foil after 20 mins. Don’t underbake—it’ll be doughy in the middle.

Pizza Monkey Bread needs to rest 10 minutes before flipping out. Otherwise it falls apart like a bad breakup. Let it set, then flip onto a plate or serve straight from the pan.

Cooking Techniques & Science

Pizza Monkey Bread relies on steam and structure.

The closed pan traps heat, and as the dough puffs, steam gets trapped in the middle, cooking it from the inside. That’s why resting dough is not optional—cold dough won’t puff right, and you’ll get raw bites in the middle.

Pizza Monkey Bread gets flavor from the Maillard reaction—browning the dough where it touches the pan and where the butter and cheese melt into it. That’s where the “pizza crust” magic happens.

Pizza Monkey Bread thrives in a bundt pan because the hole in the center helps distribute heat evenly. No bundt? Use a deep dish pan and rotate halfway through.

Use real Parmesan—not the powdery green can. It crisps up and forms golden edges that are borderline addictive. And melted garlic butter? It seeps into every crevice, giving those inner pieces a burst of flavor even without direct contact.

Serving & Pairing Suggestions

Pizza Monkey Bread doesn’t wait politely on plates. Serve it hot, in the center of the table, with a bowl of warm marinara or spicy arrabbiata for dipping. Let people pull it apart themselves. That’s the fun.

Pizza Monkey Bread loves company. Pair it with:

• A crunchy Caesar salad (balances the richness)
• Ice-cold soda or beer (cuts the cheese)
• A light red wine (like Pinot Noir)

Pizza Monkey Bread also works as a late-night snack, party centerpiece, or a “who cares, it’s Tuesday” dinner.

Leftovers reheat well in a toaster oven or skillet—but honestly, there won’t be leftovers unless you hide some.

Conclusion

Pizza Monkey Bread isn’t just pizza. It’s chaos in the best way. It’s buttery fingers, stretchy cheese, and fights over the last piece.

Pizza Monkey Bread turns basic ingredients into something that feels like an event. It’s crowd-pleasing, low-effort, and deeply satisfying.

Pizza Monkey Bread, when done right, hits every craving: salty, cheesy, garlicky, soft, crispy.

Make it once. You’ll make it again. Probably next week.

FAQs

Can I make Pizza Monkey Bread ahead of time?

Yup! Assemble it and cover tightly—refrigerate for up to 24 hours. Bake it off just before serving. Add 5–10 minutes to bake time if it’s cold from the fridge.

What if I don’t have a bundt pan?

Use a deep cake pan, loaf pan, or even a cast iron skillet. Just make sure it’s deep and well greased. Watch baking time—it may vary.

Can I freeze Pizza Monkey Bread?

Yep. Freeze baked pieces in an airtight container. Reheat in oven at 300°F until warmed through. The texture holds up surprisingly well.

Why is the middle still doughy?

Too much dough? Cold dough? Underbaked? All possible. Use a skewer to check—it should come out clean. If not, tent with foil and bake longer.

How do I make it vegetarian?

Skip the pepperoni. Load it up with olives, bell peppers, jalapeños, mushrooms, or whatever veggies you vibe with. Add a sprinkle of smoked paprika for extra punch.