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    Home » Savory Dishes

    Pull Apart Pizza Bread

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    Feb 1, 2023

    (updated Mar 21, 2023)

    by Kimberlee Ho

    Jump to Recipe

    This pull apart pizza bread recipe is made with a basic dough brought to life with garlic powder and Italian seasoning then slathered in an irresistible garlic butter and topped with melty cheese and pepperoni. Pull off a slice and dip it in your favorite marinara sauce for game day or a family dinner everyone will love!

    Love pizza? You gotta try this Chewy Pizza Dough for your next pizza night!

    side view of baked pull apart pizza showing melted cheese and pepperoni slices.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Why you'll love this pull apart pizza bread recipe

    • Pull apart pizza bread is ideal for sharing, so it makes a great appetizer! It is also perfect if you need to feed a crowd for a party, or just want an easy and comforting dinner that the whole family will love. 
    • The seasonings in the dough for this recipe give the pull-apart bread a ton of extra flavor! 
    • This easy pull-apart pizza bread can be prepared ahead of time and then frozen so that you can quickly reheat it and enjoy it whenever you'd like! 
    • Everybody loves pizza and this pull apart pizza recipe is a fun way to add a twist to any pizza night!
    • This is a great recipe to make as a snack for kids! And because it's cut into smaller pieces, they can easily serve themselves a portion. 
    Hand pulling away freshly baked pull apart pizza dough.

    Ingredients & substitutions

    Dough

    • Flour: use all-purpose flour for this recipe. Bread flour may be substituted in equal amounts
    • Instant Yeast: it is important to be sure that the instant yeast that you use is fresh and is not expired. Expired yeast may not allow your dough to rise properly. 
    • Sugar: granulated sugar adds a touch of sweetness to your pizza dough to balance out the flavors, without making it very sweet
    • Italian Seasoning: may be substituted with 1 tablespoon dried oregano, 2 teaspoons dried basil, 2 teaspoons dried thyme, 1 teaspoon dried sage and ½ teaspoon dried rosemary. This will make 3 tablespoons Italian seasoning substitute
    • Garlic Powder 
    • Salt: For best results, I recommend using fine salt, as this will incorporate easily into the dough
    • Whole Milk: I recommend using whole milk for this recipe to achieve a fluffy dough
    • Butter: It is best to use unsalted butter, as you will be adding salt to the dough separately
    • Egg: Use one large egg for this dough, and try to remove it from the fridge for at least 30 minutes before using. Cold ingredients do not incorporate as easily with other ingredients
    Ingredients shown that are needed to make pull apart pizza

    Filling

    • Butter: use unsalted butter for the filling since salt will be added separately. The butter should be very soft and spreadable, but not melted, so it can spread easily without tearing the bread dough 
    • Italian Seasoning 
    • Garlic Powder 
    • Salt 
    • Shredded Mozzarella Cheese 
    • Shredded Parmesan Cheese
    • Pepperoni (optional)
    • Marinara Sauce (for dipping - optional)
    Ingredients shown that are used to season pull apart pizza.

    How to make pull apart pizza bread

    Step 1

    In the bowl of a stand mixer or in a large mixing bowl, add the flour then the yeast, sugar, garlic powder, Italian seasoning and salt. Stir to combine. Warm the milk in the microwave in 20-30 second increments until approximately 105º-110ºF. Do not exceed 110ºF or you will kill the yeast.

    Step 2

    Add butter to the bowl then pour warm milk on top of the dry ingredients followed by the lightly beaten egg. 

    Step 3

    Using the dough hook attachment, mix on low speed until the ingredients come together in a shaggy dough. Turn the mixer to medium low speed and continue kneading for about 3-4 minutes.

    If the dough is sticking to the sides of the bowl, add 1 tablespoon more flour and continue kneading. The dough should be gathered around the dough hook and not sticking to the sides, even though it may be sticking to the bottom of the bowl. The dough will be soft. 

    If you do not have a mixer, you can mix the dough together with a wooden spoon until it comes together. Then transfer it to a lightly floured work surface and, using lightly floured hands, knead it for 3-4 minutes.

    If the dough is too sticky to handle, add 1-2 more tablespoons of flour and continue kneading. 

    Pour a small amount of vegetable oil, olive oil or nonstick cooking spray into a clean bowl. Shape the dough into a ball and place it in the greased bowl, turning the dough over to coat in oil on all sides.

    Cover with plastic wrap and place in a warm spot to rise until doubled in size, about 1 hour. 

    I like to place the dough in my cold oven with just the light on. Alternatively, you can place the dough in the microwave with the door closed (without turning it on!) with a bowl of warm water placed beside the dough. The steam will create a warm environment in which the dough will rise.

    Pizza dough in an oiled glass bowl ready to rise.
    Dough pre-rise
    Pizza dough that's risen in a glass bowl.
    After 1 hour in a warm spot

    Step 4

    While the dough is rising, mix together the filling. Be sure your butter is soft enough to mix with just a fork, but is not melted. If it’s too cool, place it in a small microwave safe bowl and microwave on high for 5 seconds.

    If the butter is still too cool, microwave for another 5 seconds. Mash the butter with a fork then add the italian seasoning, garlic powder, and salt.

    Stir until well combined. Set aside on the counter until ready to use. Do not place it in the fridge or it will be too cold to spread easily on the dough.

    If making the filling ahead of time, cover with plastic wrap and place in the fridge. Remove from the fridge at least one hour before using to allow it to become soft and spreadable. Read How To Store Pizza Dough for all the tips you need to know to keep your dough fresh and avoid wasting delicious dough.

    Hand using a fork to combine the seaoned butter in a small glass bowl.

    Step 5

    Line a 9x5-inch loaf pan with parchment paper and set aside. Once the dough has doubled in size, punch down the dough to release the air.

    Place dough on a lightly floured work surface. Divide it into 12 equally sized pieces. I like to cut the dough in half first, then cut each half into halves so you have 4 pieces. Then cut each piece into thirds. The pieces do not need to be exactly the same size. 

    Step 6

    On a clean counter working with one piece of dough at a time, gently press the dough to flatten then roll flat into a rectangle, about 4 inches by 6 inches, using a rolling pin.

    Using an offset spatula or silicone spatula, spread 2 teaspoons of the butter filling mixture onto the dough, covering the surface. Sprinkle with 1 tablespoon of mozzarella cheese and ½-1 teaspoon of parmesan cheese. At one end, place 2-3 slices of pepperoni, if using. 

    Take the edge closest to you (should be the short edge) and fold up and over the top half of the rectangle. Press down gently and place, open side facing up, in the prepared pan.

    Repeat with the remaining pieces of dough, placing the prepared dough next to each other in the pan. Reserve the remaining butter mixture for topping.

    Cover with plastic wrap and allow to rise in a warm spot until puffy and the top of the dough is even with the height of the loaf pan, about 35-40 minutes. 

    Hand rolling out a piece of pizza dough into a small loaf piece.
    Roll into a rectangle
    Pizza dough balls rolled out and covered with seasoned butter.
    Spread with filling mixture
    Hand sprinkling cheese over a seasoned butter covered pizza dough piece.
    Sprinkle with mozzarella
    Mozzarella cheese sprinkled over seasoned butter on pizza dough balls.
    Sprinkle with parmesan cheese
    Hand adding pepperoni slices over cheese covered pizza dough.
    Add pepperoni
    Hands rolling up a piece of pizza dough that's covered in seasoned butter, cheese and pepperoni slices.
    Fold from the bottom
    Pizza dough covered in seasoned butter, cheese and pepperoni and folded over, ready to go into the loaf pan.
    Folded dough with filling
    Pull apart pizza dough in a loaf pan ready to bake.
    Place side by side, seam up, in loaf pan
    Pull apart pizza dough in the loaf pan after its risen, about to be baked.
    After rising

    Step 7

    Preheat oven to 350°F.

    Remove the plastic wrap from the loaf pan and bake in the preheated oven until golden brown, about 30-35 minutes. Check the loaf after 25 minutes - if you find the top of the loaf is browning too quickly, tent with aluminum foil. Remove from the oven and place the pan on a wire rack. Use a pastry brush to coat with remaining butter mixture, melted, and sprinkle with 1-2 tablespoons parmesan cheese, if desired.

    Cool for 10 minutes in the pan. Lift bread out of the pan and serve immediately with a side of warm marinara sauce for dipping, if desired. 

    Pull apart pizza loaf freshly baked and golden brown on top with cheese melting over the top.

    Make ahead instructions

    Baked and cooled pull-apart bread can be frozen for up to three months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. 

    The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place it in the refrigerator for up to 2 days. Continue with step 4. 

    To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 4. (You may need to punch it down again if it has some air bubbles.)

    For a simple homemade garlic pita bread recipe, you can make a shortcut and bake up garlic pita breadsticks or individual pizzas over your pitas with the addition of a little sauce, toppings and cheese. It'd be a perfect recipe for family dinner together.

    Pull apart pizza on parchment paper covered wooden cutting board with a slice pulled away.

    How to store pull apart pizza bread

    Cover and store leftovers in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it may become a little hard after day 1. Reheat in a preheated 300°F oven for 10-15 minutes until the interior is soft again, or warm in the microwave.

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    Pro Tips 

    • This easy pull apart pizza bread recipe is also customizable! You can add a different flavor to the dough by using red pepper flakes, or switch up the filling by adding your favorite pizza toppings like Italian sausage, green peppers, onions, or olives
    • Pizza pull-apart bread is great for dipping in your favorite dipping sauce like ranch dressing, or pizza sauce. Serve some in a small bowl on the side and enjoy! 
    • Serve this alongside a salad or other side dish for an easy pizza night that's even better than takeout! 
    A couple slices of pull apart pizza sitting in front of the baked loaf on a cutting board.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    More Recipes

    If you're in the mood for a more traditional style of pizza, you need to try this homemade pizza dough recipe! This pizza crust comes out perfectly chewy yet crisp every time.

    And if you're still on the hunt for some more delicious recipes that are sure to become family favorites, check out this weekend bolognese sauce! Or if you need something that comes together quickly, give this easy meatless baked ziti a go! 

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    Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!

    Freshly baked pull apart pizza loaf with a slice pulled away to reveal melty cheese and pepperoni slices.

    Pull Apart Pizza Bread

    This pull apart pizza bread recipe is made with a basic dough brought to life with garlic powder and Italian seasoning then slathered in an irresistible garlic butter and topped with melty cheese and pepperoni.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Rising Time: 1 hour 40 minutes
    Total Time: 2 hours 40 minutes
    Course: All Recipes, Appetizer, Main Course
    Cuisine: American
    Keyword: game day, pizza, pull apart pizza bread
    Servings: 12
    Calories: 2742kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Ingredients

    Dough

    • 2 ¼ cups all-purpose flour plus more if needed
    • 2 ¼ teaspoons instant yeast one packet
    • 1 tablespoon granulated sugar
    • 1 teaspoon Italian seasoning
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • ¾ cup whole milk
    • 3 tablespoons unsalted butter room temperature
    • 1 large egg room temperature, lightly beaten

    Filling

    • 8 tablespoons unsalted butter very soft but not melted
    • 1 ½ teaspoons Italian Seasoning
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • ½ cup mozzarella cheese up to ¾ cup, shredded
    • ¼ cup parmesan cheese shredded
    • Pepperoni optional
    • Marinara sauce for dipping optional
    US Customary - Metric

    Instructions

    • In the bowl of a stand mixer or in a large mixing bowl, add the flour then the yeast, sugar, garlic powder, Italian seasoning and salt. Stir to combine. Warm the milk in the microwave in 20-30 second increments until approximately 105º-110ºF. Do not exceed 110ºF or you will kill the yeast.
    • Add butter to bowl then pour warm milk on top of dry ingredients followed by the lightly beaten egg.
    • Using the dough hook attachment, mix on low speed until the ingredients come together in a shaggy dough. Turn mixer to medium low speed and continue kneading for about 3-4 minutes. If the dough is sticking to the sides of the bowl, add 1 tablespoon more flour and continue kneading. The dough should be gathered around the dough hook and not sticking to the sides, even though it may be sticking to the bottom of the bowl. The dough will be soft.
    • If you do not have a mixer, you can mix the dough together with a wooden spoon until it comes together. Then transfer it to a lightly floured work surface and, using lightly floured hands, knead it for 3-4 minutes. If the dough is too sticky to handle, add 1-2 more tablespoons of flour and continue kneading.
    • Pour a small amount of vegetable oil or nonstick cooking spray into a clean bowl. Shape the dough into a ball and place it in the greased bowl, turning the dough over to coat in oil on all sides. Cover with plastic wrap and place in a warm spot to rise until doubled in size, about 1 hour. I like to place the dough in my cold oven with just the light on.
    • Prepare the filling: While the dough is rising, mix together the filling. Be sure your butter is soft enough to mix with just a fork. If it’s too cool, place it in a small microwave safe bowl and microwave on high for 5 seconds. If the butter is still too cool, microwave for another 5 seconds. Mash the butter with a fork then add the italian seasoning, garlic powder, and salt. Stir until well combined. Set aside on the counter until ready to use. Do not place in the fridge or it will be too cold to spread easily on the dough. If making the filling ahead of time, cover with plastic wrap and place in the fridge. Remove from the fridge at least one hour before using to allow it to come to room temperature.
    • Line a 9x5-inch loaf pan with parchment paper and set aside
    • Once the dough has doubled in size, punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equally sized pieces. I like to cut the dough in half first, then cut each half into halves so you have 4 pieces. Then cut each piece into thirds. The pieces do not need to be exactly the same size.
    • On a clean counter working with one piece of dough at a time, gently press the dough to flatten then roll flat into a rectangle, about 4 inches by 6-7 inches, using a rolling pin. Using an offset spatula or silicone spatula, spread 2 teaspoons of the filling mixture onto the dough, covering the surface. Sprinkle with 1 tablespoon of mozzarella cheese and ½-1 teaspoon parmesan cheese. At one end, place 2-3 slices of pepperoni. Take the edge closest to you (should be the short edge) and fold up and over the top half of the rectangle. Press down gently and place, open side facing up, in the greased loaf pan. Repeat with remaining pieces of dough, placing the prepared dough next to each other in the pan. Reserve remaining butter mixture for topping
    • Cover with plastic wrap and allow to rise in a warm spot until puffy and the top of the dough is even with the height of the loaf pan, about 35-40 minutes.
    • Preheat oven to 350°F and adjust the oven rack to the middle position in the oven
    • Remove the plastic wrap and bake until golden brown, about 30-35 minutes. Check the loaf after 25 minutes - if you find the top of the loaf is browning too quickly, tent with aluminum foil. Remove from the oven and place the pan on a wire rack. Immediately brush with remaining butter mixture, melted, and sprinkle with 1-2 tablespoons parmesan cheese, if desired
    • Cool for 10 minutes in the pan. Lift bread out of pan and . serve immediately with a side of warm marinara sauce for dipping

    Notes

    • Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300°F oven for 10-15 minutes until interior is soft again or warm in the microwave.
    • Make Ahead Instructions: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 4. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 4. (You may need to punch it down again if it has some air bubbles.
    • Adapted from Sally's Baking Addiction

    Nutrition

    Serving: 1serving | Calories: 2742kcal | Carbohydrates: 257g | Protein: 76g | Fat: 160g | Saturated Fat: 96g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 42g | Trans Fat: 5g | Cholesterol: 600mg | Sodium: 4422mg | Potassium: 1140mg | Fiber: 18g | Sugar: 23g | Vitamin A: 5074IU | Vitamin C: 0.3mg | Calcium: 1006mg | Iron: 17mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    ​​

    Filed Under

    BreadsSavory DishesIntermediate
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    Bread Pudding (with Condensed Milk) »

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