Cheesy Pull Apart Pizza Bread Loaf
This easy pizza pull apart bread is bursting with flavor from garlic powder + Italian herbs mixed right into the dough, alongside a savory filling of melted cheese, pepperoni, and garlic butter.
Equipment
Ingredients
BREAD DOUGH
- ⅔ cup milk
- 2 Tablespoons granulated sugar
- 2¼ teaspoons instant yeast (one packet)
- 2 large eggs, at room temperature
- 4 Tablespoons unsalted butter, softened to room temperature
- 3 cups all purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons Italian herb seasoning
- 1½ teaspoons salt (use either table salt or fine sea salt)
FILLING
- 4 Tablespoons unsalted butter, softened to room temperature
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 2 cups shredded mozzarella cheese
- 3 ounces pepperoni
Instructions
- Warm the milk: In a microwave-safe bowl, warm the milk in the microwave for about 1 minute, until it’s between 98°F to 105°F.
- Mix the Wet Ingredients: In a large mixing bowl, whisk the warm milk with the sugar, instant yeast, eggs, and softened butter.
- Add the Dry Ingredients: Add the flour, garlic powder, Italian herb seasoning, and salt. Mix with a large wooden spoon until it forms a soft dough.
- Knead: On a lightly floured work surface, knead the dough by hand for about 5 minutes, until the dough is smooth and elastic. (Or knead the dough in a stand mixer with a hook attachment for about 3 minutes.)
- Rise: Place the dough ball back in the mixing bowl and cover it with a clean kitchen towel. Let the dough rise in a warm spot until it has doubled in size, after about 1 hour.
- Filling: Mix the softened butter, garlic powder, and salt in a bowl until it forms a thick paste. Set aside.
- Shape and Fill the Dough: Grease a 9-inch by 5-inch loaf pan and set aside. On a clean work surface, roll out the dough until it’s about 12 inches by 16 inches. Spread the butter mixture over the dough in an even layer, all the way to the edges.
- Divide the Dough: Cut the dough into 12 even squares (4 inches by 4 inches) (3 squares by 4 squares). Then cut each square in half, so you have 24 small rectangles of dough.
- Pizza Toppings: Sprinkle the mozzarella and pepperoni evenly on top.
- Add to the Loaf Pan: Place each rectangle of dough in the prepared loaf pan. To get all the dough pieces to fit, I sit my loaf pan on one of the smaller edges and gently press the dough rectangles in the loaf pan towards the edge to make more room.Sprinkle any leftover mozzarella on top of the loaf.
- Proof: Cover the loaf pan with a kitchen towel. Set aside to proof for 30 minutes to 1 hour, until the loaf has puffed up. The dough is done proofing when an indent made by your finger springs back to its original shape after 2-3 seconds.
- Bake: Preheat the oven to 350°F. Bake for 45 to 60 minutes, until the loaf is golden brown and reaches an internal temperature of 180°F. I usually add a large piece of aluminum foil folded in half over my bread after 20 minutes, to prevent the top from getting too brown. Allow the loaf to cool for 10 minutes, then remove it from the loaf pan to tear & share!
Notes
- I usually place a baking sheet under the loaf pan, just to catch any possible fillings that bubble over.
- If you're feeling fancy, once your loaf comes out of the oven, brush the top with melted butter & sprinkle with fresh chopped herbs.
Nutrition
Serving: 1 (of 12)Calories: 318kcalCarbohydrates: 29gProtein: 11gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 73mgSodium: 587mgPotassium: 136mgFiber: 2gSugar: 3gVitamin A: 483IUVitamin C: 0.1mgCalcium: 131mgIron: 2mg
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