Based on the photo, this is a cheesy pepperoni pizza pull-apart bread baked in a Bundt pan and served with warm pizza sauce for dipping.
Servings: 8
Prep time: 15 minutes
Rise time: 30–45 minutes if using homemade dough
Bake time: 30–35 minutes
Total time: about 1 hour 15 minutes
Ingredients
For the pizza bread
2 cans refrigerated pizza dough, about 400–450 g each
200 g shredded mozzarella cheese
120 g sliced pepperoni, cut into smaller pieces
60 g grated Parmesan cheese
60 g unsalted butter, melted
3 cloves garlic, finely minced
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons chopped fresh parsley, optional
For serving
250 ml pizza or marinara sauce
1/2 teaspoon Italian seasoning, optional
Extra Parmesan, optional
Equipment
10- to 12-cup Bundt pan
Large mixing bowl
Small saucepan or microwave-safe bowl
Baking sheet
Serving plate
Instructions
Prepare the oven and pan.
Preheat the oven to 180°C/350°F. Thoroughly grease a 10- to 12-cup Bundt pan with butter or nonstick cooking spray, making sure to coat the center tube and all the grooves.
Prepare the dough.
Remove the refrigerated pizza dough from its packaging and cut it into roughly 2.5–4 cm (1–1 1/2 inch) pieces. The pieces don’t need to be perfectly uniform.
Make the garlic butter.
Melt the butter and stir in the minced garlic, Italian seasoning, oregano, black pepper and salt.
Combine the filling.
Place the dough pieces in a large bowl. Add the mozzarella, Parmesan and pepperoni.
Add the garlic butter.
Pour the seasoned butter over the dough mixture. Gently toss everything together until the dough pieces are coated and the cheese and pepperoni are distributed throughout.
Fill the Bundt pan.
Transfer the mixture into the prepared pan. Spread it evenly around the center tube, but do not pack it down tightly. The dough needs room to expand.
Optional rise.
If using refrigerated dough that requires rising, cover the pan loosely and let it sit somewhere warm for 30–45 minutes, or according to the dough package instructions. If using ready-to-bake dough that does not require rising, proceed directly to baking.
Bake.
Place the Bundt pan on a baking sheet in case cheese or butter bubbles over. Bake at 180°C/350°F for approximately 30–35 minutes.
The top should be golden brown and the center should be completely cooked. If the top becomes brown too quickly, loosely cover it with aluminum foil for the remainder of the baking time.
Check the center.
The most important part is making sure the dough in the middle is cooked. If it still looks soft or doughy, continue baking for another 5–10 minutes.
Rest before removing.
Allow the bread to rest in the pan for 5–10 minutes. Carefully loosen the edges with a butter knife, place a large serving plate over the Bundt pan, and carefully invert it.
Finish.
Brush the exposed bread with a little additional garlic butter if desired. Sprinkle with Parmesan and parsley.
Serve.
Warm the pizza sauce and place it in a bowl in the center of the Bundt bread. Pull apart individual pieces and dip them into the sauce.
Homemade Pizza Dough Option
If you prefer homemade dough, use:
360 g all-purpose flour
240 ml warm water
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
Combine the warm water, yeast and sugar and let stand for about 5–10 minutes. Add the flour, salt and olive oil and knead for 6–8 minutes, until smooth. Cover and let rise for about 1 hour, or until doubled. Punch down, cut into pieces and continue with the recipe above.
Nutrition Information
Approximate nutrition per serving, based on 8 servings, using refrigerated pizza dough and the ingredients above:
Nutrient Approx. amount
Calories 480 kcal
Protein 20 g
Total fat 27 g
Saturated fat 11 g
Carbohydrates 42 g
Fiber 2 g
Sugars 5 g
Cholesterol 50 mg
Sodium 1,150 mg
Calcium 300 mg
Iron 2.5 mg
The actual values will vary substantially depending on the pizza dough, pepperoni, cheese and marinara sauce brands used.
Allergen Information
This recipe commonly contains:
Wheat/gluten: from the pizza dough
Milk: from mozzarella, Parmesan and butter
Soy: may be present in some commercial pizza dough, pepperoni and cheeses
Egg: may be present in some commercial dough or pepperoni
Always check the individual package labels if cooking for someone with an allergy or intolerance.
Nuts: There are no nuts or peanuts required for this recipe. However, commercially prepared ingredients can have cross-contact warnings, so check labels if a severe nut allergy is involved.
Storage and Reheating
Refrigerator: Store covered for up to 3–4 days.
Freezer: Freeze individual pieces for up to 2 months for best quality.
Oven: Reheat at 175°C/350°F for 8–12 minutes.
Air fryer: Reheat at 175°C/350°F for 3–5 minutes.
Microwave: Heat individual pieces for about 30–60 seconds, although the bread will be softer rather than crisp.
For the closest result to the picture, use plenty of mozzarella, don’t skimp on the pepperoni, and bake until the exposed cheese is deeply golden brown.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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