Licia Bobesha Recipes Pizza Pull Apart Bread

Pizza Pull Apart Bread

Need to take the pizza game to a higher level? Tall, fluffy and spongy pull-apart bread coated with pizza sauce is simply out of ordinary!

As I recently have some time, I had been browsing on the internet the other day. Trying to find new, exciting thoughts, inspirational dishes that We have never used before, to amaze my family with. Looking for a while but could not find any interesting things. Just before I wanted to give up on it, I came upon this scrumptious and easy dessert simply by chance at Suncakemom. The dessert looked so fabulous on its pic, that called for immediate action.

It absolutely was easy to imagine how it is made, its taste and just how much my husband might love it. Actually, it is quite simple to delight the guy when it comes to desserts. Yes, I’m a blessed one. Or perhaps he is.Anyways, I went to the page and simply used the comprehensive instuctions that were combined with great pictures of the method. It really makes life much simpler. I could suppose it’s a bit of a effort to take photos down the middle of cooking in the kitchen as you will often have gross hands thus i seriously appreciate the effort and time she placed in to build this post and recipe conveniently implemented.

Having said that I am encouraged to present my own, personal formulas in the same way. Many thanks for the thought.

I had been tweaking the initial recipe create it for the taste of my loved ones. I have to say that it was a terrific success. They loved the taste, the overall look and loved having a delicacy like this in the middle of a stressful week. They ultimately demanded more, many more. So the next occasion I am not going to commit the same miscalculation. I’m going to multiply the amount .

You can find more Pizza Pull Apart Bread at SunCakeMom


Put the fresh yeast into a half cup of lukewarm milk. Set it aside until it gets foamy. It takes more or less about five minutes.

Get a big bowl and put flour, sliced room temperature butter, egg and the lukewarm water in it.

Pour the yeasty milk into a big bowl on top of the other ingredients.

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 warm place for about an hour to rise. (We can put it in the 100°F / 40°C heated oven. Be careful not to turn the heat higher than that because it will kill the yeast and the dough is never going to rise.)


In the meantime, prepare the filling. Chop tomatoes, basil, oregano, salt and olive oil in a blender.

Pour it into a pan, bring it to boil and simmer it for half an hour while stirring occasionally.

Take it off heat and let it cool down somewhat. Pouring hot sauce on the dough would make it gooey which it hard to handle and ruin our day.

For more detailed instructions with photos check out our tomato sauce recipe at the Low Carb Condiments.


After an hour waiting take dough out of the bowl onto a lightly floured work surface and roll it into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.

Spread the coat of preferably room temperature tomato sauce evenly on the top of the dough.

Cut the square into 4 equal strips and put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. 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.

When they are evenly on top of each other cut them into as wide rectangles as the bread tin.

Fill the bread tin rather loosely. If it’s packed too tight, the dough will bake together and we won’t be able to tear the bread.

Spread the rest of the tomato sauce on top evenly.

Leave it for another 15 minutes to rise.

Meanwhile grate the cheese and turn the oven on to preheat it.

After 15 minutes sprinkle the cheese on top of the bread.

Pop it into the preheated 365°F / 180°C oven for half an hour.

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