Pizza Monkey Bread Recipe

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 searching on the web a few days ago. In search of fresh, intriguing thoughts, inspiring dishes that We have never tested before, to surprise my family with. Hunting for quite some time yet could not discover too many interesting stuff. Just before I thought to give up on it, I came upon this fabulous and simple treat by chance at Suncakemom. The dessert seemed so scrumptious on its photo, that required instant action.

It was not so difficult to imagine just how it’s created, how it tastes and how much my husband might want it. Actually, it is very easy to please the man in terms of treats. Anyhow, I went to the blog and used the step-by-step instuctions that have been accompanied by wonderful images of the procedure. It just makes life much easier. I can imagine that it is a slight inconvenience to shoot photographs in the middle of cooking in the kitchen because you usually have sticky hands therefore i genuinely appreciate the effort and time she devote to build this post and recipe conveniently implemented.

That being said I’m inspired presenting my own dishes similarly. Thanks for the idea.

I was tweaking the initial formula create it for the taste of my family. I have to tell you it had been an awesome success. They enjoyed the flavour, the overall look and enjoyed having a treat such as this during a hectic workweek. They basically requested lots more, many more. So the next time I’m not going to make the same mistake. I am gonna twin the quantity to get them delighted.

Pizza Monkey Bread credit goes to 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.