Pizza Monkey Bread

Monkey bread, tear and share bread or pull apart bread? Make this tasty pizza sauce filled beauty that will prove name doesn’t matter!

As I recently have a little time, I was browsing on the web last week. On the lookout for fresh, interesting thoughts, inspirational dishes that We have never tried before, to amaze my loved ones with. Searching for quite some time unfortunately couldn’t come across any interesting things. Right before I thought to give up on it, I found this fabulous and simple treat simply by chance. It looked so mouth-watering on its snapshot, it called for instant actions.

It was easy to imagine the way it is made, how it tastes and how much my hubby will probably enjoy it. Actually, it is extremely simple to please the man when it comes to cakes. Yes, I’m a lucky one. Or maybe he is.Anyways, I got into the blog: Suncakemom and then used the step-by-step instuctions that had been coupled with nice photos of the operation. It really makes life much easier. I can imagine that it is a bit of a effort to take snap shots in the midst of cooking in the kitchen because you normally have sticky hands so I highly appreciate the hard work she devote to make this post .

That being said I am empowered presenting my own recipe in the same way. Many thanks for the idea.

I had been tweaking the initial recipe to make it for the taste of my loved ones. I must say it was a great success. They enjoyed the flavour, the overall look and enjoyed getting a sweet such as this during a hectic week. They basically asked for lots more, a lot more. So next time I’m not going to make the same miscalculation. I am going to twin the volume .

If you liked this Pizza Monkey Bread you may find more like this at SunCakeMom


In a kneading bowl measure flour, sliced room temperature butter, egg, milk, water and crumbled fresh yeast.

Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.

Cover the bowl and leave it in a 68°F – 81°F /20°C – 27°C place to rise for about 45 – 90 minutes depending on temperature. (We can put it in the briefly heated 100°F / 40°C oven. Be careful not to turn the heat higher than that as it would kill the yeast so the dough didn’t rise.)


In the meantime, prepare the filling. Chop tomatoes or simply use pureed tomato, basil, oregano, salt and olive oil in a blender.

Pour it into a saucepan, bring it to boil and simmer it in low-medium heat for about 20 minutes while stirring occasionally. Take it off heat and set it aside. Pouring hot sauce on the dough would make it gooey and so hard to handle that it would ruin our day.


After an hour waiting take dough out of the bowl onto a well-floured work surface. Roll it into a square. Flouring underneath the dough is important as this coating will prevent it to stick down.

Cut the rolled out dough into 4×4 equal squares.

Spoon the preferably room temperature tomato sauce into each small squares.

Quickly make little dough balls out of them by grabbing the opposite corners and pressing them lightly together.

When making the balls, use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it more than necessary.

Place the dough balls into a pizza tray loose otherwise they could stick together.

Brush the leftover tomato sauce on top.

Finish it with putting grated cheese on top then set the dough aside in a warm place to rest/raise for another 20 minutes.

Put the monkey bread into the 350°F / 180°C preheated oven for about 30 minutes or until cheese gets golden brown.