how to make pull apart bread
So EASY to make too! It’s just a matter of stuffing everything you can find in your refrigerator or pantry into each wedge. Whatever your heart desires. If you want chicken and pineapple pizza pull apart bread? I have you covered with THIS RECIPE. If you want to omit the pizza toppings, you can do that too. It’s your choice.
I’ve been wanting to pull this recipe out of the archives for so long, and with Christmas and New Years coming, I thought it was the perfect opportunity to bring this to your attention. Garlic bread on steroids, if you will.
INGREDIENTS
For Garlic butter pizza pull apart bread
- 1 loaf of Pane di Casa Vienna or Sourdough bread, unsliced and in its loaf form
- melted butter up to 2/3 cup
- four whole garlic cloves smashed, or one tablespoon of garlic, minced
- a third of a cup of pizza sauce
- 1/4 of a red onion, cut very finely
- 1 big ripe tomato, cut very small (optional)
- 100 grams, or 3.1/2 ounces, worth of small pepperoni slices
- Fresh basil leaves that have been shredded very coarsely
- 3/4 cup of mozzarella cheese that has been shredded
- 1 teaspoon of dried Italian herbs or Italian spice, whichever you like
INSTRUCTIONS
To Garlic butter pizza pull apart bread
Prepare the oven to 176 degrees Celsius (about 350 degrees Fahrenheit).
Put the butter that has been melted and the garlic that has been smashed into a small bowl. Combine everything by thoroughly combining it. Put to the side.
Arrange the loaf of bread on the cutting board in front of you. Make diagonal cuts over the top of the loaf of bread using a sharp bread knife, going all the way down to a depth of one inch (two centimeters) above the base. (Take care not to sever the loaf completely all the way through to the bottom.)
Cut through the bread in rows going in the other way while holding it firmly and gently over the top. This will form diamond-shaped wedges.
Place the mixture on a baking sheet or tray that has been covered with aluminum foil or parchment paper.
After you have drizzled the pizza sauce in between each slice, use the remaining garlic butter to fill in the spaces. (There’s no need to worry about it being tidy!)
After that, add the pepperoni pieces, onions, tomatoes, basil, and cheese to the pizza.
The last of the garlic butter should be drizzled over the bread, and then the Italian seasoning or herbs should be sprinkled on top.
Bake for 15–20 minutes, or until the cheese has begun to melt if you have covered it with aluminum foil.
Remove the cover and continue baking for an additional 10 minutes, or until the bread is crispy and the cheese has melted completely throughout.
Remove from the heat and wait until it has cooled somewhat before serving.