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Pizza Pull Apart Bread

A fun and delicious pull apart bread that goes great with anything, but especially pizzas and pastas.

BLOG POSTINGS > Desserts & Baking

Pizza Pull Apart Bread

by zirbirt

I love pull apart bread. I mean what's not to love? You grab a small chunk and eat it, everyone at the table does the same. It's like a social bread experience... in this case though... with pizza.

It all starts with a pizza crust. So, I follow my most basic crust recipe:

Pizza crust:
1 cup warm water (+2 Tbs)
1 1/2 Tbs Sugar
1 tsp salt
2 1/2 tsp active yeast
3 cups flour (all purpose)
1/3 cup olive oil
(I like to add in a tsp of Italian seasoning as well)

So a quick rundown on this. Put your warm water into a bowl and add in the sugar and salt. Then sprinkle the yeast on top and let it sit for about 5 minutes. It should kinda foam up a little bit.

Add 2 1/2 cups of the flour then the oil and mix with a dough hook, or with a wooden spoon. (I also add in my italian seasoning here) Once you can no longer mix (If your not using a dough hook), just toss it out onto a counter and work in the remaining 1/2 cup of flour by kneading. If using a dough hook.. once all is smooth, then add in the last 1/2 cup of flour.

You should be left with a pretty firm ball.. Coat it with olive oil, put it back in the bowl and cover it. Then let it sit for about 1-2 hours at room temperature (until over double in size)

If you want to pre-prep your dough, the night before... Instead of letting it rise in a warm room.. Just cover it with saran wrap.. and stick it in the fridge. It will slowly rise overnight and through the next day.

I tend to make a double batch of the dough at a time... mostly because I really only make this when making pizza. So half the dough is for a pizza and the other half is for this.

I take a combination of cheeses (1 cup Mozzarella, 1/2 cup parmesan, and 1/2 cup cheddar) and shred them, and put them in a bowl.

I add in about 1/2 cup of chopped pepperoni.

Then about 1 tsp of dried minced garlic, 1/2 tsp kosher salt, 1 tsp dried minced onion and a few grinds of pepper.

I set that aside, and plop my risen dough out onto the counter (if it looks dry I hit it with a little olive oil to make sure it doesn't stick). I do not use flour on the counter at this point.

I press it down with my hands till its kinda a flat rectangle.

I then cut it horizontally, using my pizza cutter.

Then vertically, to form little squares of dough.

I brush the top of the dough with olive oil to help the cheese stick to it.

I transfer my cheese concoction into the larger bowl the dough was rising in, and toss it around to make sure it is good and combined.

I then take several squares of dough and drop them into the cheese mixture, and toss. I usually keep just adding and tossing until about half the dough is in the bowl.

Once about half the dough is in the bowl, and well coated. I start placing the dough into my well oiled Bundt (or angel food pan). I try to place them as evenly, yet loosely as I can.

Once the entire first half of the dough is in the pan, I continue on to do the same with the second half of the dough.

Then, if there is any leftover cheese in the bowl, I just sprinkle it right on top.

This goes into a 425 degree oven for about 20-25 minute (or until golden brown).

Once it is done, I remove it from the pan and lay it face up on a plate.

I like to put about 1/4 cup of mozzarella into the bottom of the hole in the middle. Then fill it with marinara, and sprinkle just a little more mozzarella on top. Also, I serve it while it is still warm.

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