Licia Bobesha Recipes Pizza Monkey Bread Recipe

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 currently have some time, I had been browsing on the internet a few days ago. Trying to get new, challenging ideas, inspirational dishes that We have never tried before, to astonish my family with. Searching for quite some time unfortunately couldn’t discover any interesting things. Just before I thought to give up on it, I came upon this fabulous and easy dessert by chance. It looked so fabulous on its photo, it required urgent actions.

It was simple enough to imagine the way it’s created, its taste and how much my hubby might like it. Actually, it is very simple to delight the man when it comes to treats. Yes, I am a lucky one. Or perhaps he is.Anyway, I went to the blog: Suncakemom and used the comprehensive instuctions that have been coupled with nice shots of the operation. It just makes life quite easy. I can suppose it is a bit of a inconvenience to take pics in the midst of baking in the kitchen as you may most often have gross hands so I highly appreciate the hard work she devote for making this blogpost and recipe easily implemented.

That being said I’m inspired to present my own, personal formulas in the same way. Many thanks the thought.

I was tweaking the original recipe create it for the taste of my family. I have to tell you it was an incredible outcome. They loved the taste, the structure and enjoyed having a treat like this in the middle of a stressful workweek. They quite simply wanted even more, more and more. Thus the next occasion I am not going to commit the same mistake. I am going to multiply the quantity .

The origanal Pizza Monkey Bread Recipe is from 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.

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