Pizza Pull-Apart Bread

 

Mom and I made this for the first time a few years ago and I hadn't had a chance to make it again until now. It is a fun alternative to regular pizza and can be customized to include your favorite toppings!

Living with a husband who has a serious dairy allergy has majorly slowed down my pizza intake because it just isn't as good without the cheese! That's why I was excited to be asked to make something for a get together with the women in my Bible study. I needed a reason to make pizza! 

I don't have a lot of photos of the baking process or the end result because I was in a bit of a time crunch when I was making it. Also, it was gobbled up and leftovers aren't very nice looking in a photo!

The basic ingredients don't include an onion or green pepper, but that's what I like on a pizza so I diced them up and threw them in! You can include whatever toppings you like best.

The basic ingredients don't include an onion or green pepper, but that's what I like on a pizza so I diced them up and threw them in! You can include whatever toppings you like best.

Here is the example of quartering the biscuits.

Here is the example of quartering the biscuits.

Ooey-Gooey Pizza Goodness!

Ooey-Gooey Pizza Goodness!

  • 2 cans of Pizza Dough or Biscuits
  • 2 cups Mozzarella Cheese
  • 2 tbsp Italian Seasoning
  • 1/3 cup EVOO
  • 1, 8oz package of Pepperoni
  • 1/2 tsp Garlic Powder
  • Other favorite pizza ingredients (I used diced onion and green pepper)
  1. Begin by cutting your pizza dough or biscuit dough in quarters.
  2. Cut the pepperonis and any other add-in's into smaller pieces.
  3. Add all the ingredients to a large bowl and mix well so that everything is coated in the EVOO.
  4. You can add the pizza mix to a Bundt pan, if you would like it to look appealing when serving, or just bake it in a regular, rectangular baking dish. (I have made it twice in the Bundt pan, but will probably make it in a different dish next time.)
  5. Bake for at least 30 minutes at 350. Be sure to check the dough to make sure it has cooked completely through. (In the Bundt pan it had to be baked longer which is why I will bake it in a different pan next time.)
  6. When done, I like to line a baking sheet with paper towels then cover the baking dish with my wire cooling rack and flip it upside down to let any of the excess oil drip out. 
  7. Serve with a side of marinara sauce for dipping and watch your guests gobble it up!