Easy Pizza Pull-Apart Bread
Easy Pizza Pull-Apart Bread- easy to make and always a crowd-pleaser, this cheesy pull-apart bread recipe is a must-have in your repertoire!
Servings: 15 Servings
Calories: 192kcal
Ingredients
- 1 cup Milk
- 1/4 cup Olive oil
- 2 tbsp Sugar
- 1.5 tsp Yeast I used dried active yeast. Instant yeast will also work here.
- 2 1/3 cups All-purpose flour
- 1.5 tsp Italian seasoning
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Salt
- 1/4 cup All-purpose flour
- 3.5 oz Mozzarella cheese Cut into 1 -1.5" cubes
- 2.6 oz Mozzarella cheese Shredded
Garlic Herb Butter
- 1/4 cup Butter
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
Instructions
- Heat the milk until lukewarm. Stir in sugar, oil, and yeast.
- Set aside for 5-10 minutes until the mixture is bubbly.
- Whisk in the 2 and 1/3 cups of flour and 1.5 tsp of Italian seasoning. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
- Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt. Mix well and let it rest in the fridge overnight.
- Gently deflate the dough the next day and knead for barely 10 to 15 seconds.
- Divide the pull-apart pizza buns dough into 15 equal pieces. You can eyeball it or weigh them.My pieces were 40 to 42 grams each.
- Take one piece. Flatten it a bit. Place a 1-inch mozzarella cheese cube in the center. Press the dough ends together. Pinch the seam to seal. Roll into a proper ball and then place on a 9-inch pie dish, seam side down.
- Repeat for all the remaining dough pieces.
- Cover the rolls with a kitchen towel or cling wrap and let them rest until puffy.
- Meanwhile, set your oven to preheat and make garlic herb butter. Melt butter. Add garlic powder and 1 tsp of Italian seasoning. Mix well.
- Brush the puffed-up pizza pull-apart rolls with half the garlic herb butter.
- Pop them in the oven and bake for 20 minutes at 190°C or 375F.
- Slide the pie dish out. Add grated mozzarella on top and pop it back in the oven for 10 more minutes until the rolls are golden and the cheese is all melty.
- Gently slather the saved garlic herb butter on hot rolls. Garnish with fresh basil.
- Serve with marinara sauce and enjoy!
Video
Notes
- I use this no-knead dough for practically everything, from cinnamon rolls to coffee buns to pesto bread. It’s just fantastic. And yes, it is soft dough, so please don't add too much flour. The softer the dough, the fluffier your rolls. Trust me, you’ll be able to handle it very easily after refrigerating it. It’s a pliable one.
- Since this is a recipe for pizza pull-apart bread, I didn’t leave a lot of gaps between the rolls, making it a tight fit.
- My pull-apart pizza bread took 20 minutes for 2nd rise because it’s already warm here. It may take you 30 to 45 minutes, depending on how cold your kitchen is.
- Don’t grate the cheese on top of the pizza pull-apart bread at the start. Add it after the bread is almost baked. I picked up this tip from Sally’s Baking Addiction, and let me tell you, it’s going to be a standard practice for me now.
Nutrition
Calories: 192kcal | Carbohydrates: 20g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 293mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 198IU | Vitamin C: 0.01mg | Calcium: 114mg | Iron: 1mg