Easy Pull-Apart Mozzarella Pizza Bread Recipe
Mozzarella pizza bread combines the comfort of pizza with the joy of freshly baked bread. This cheesy pull-apart mozzarella delight is about to become your new obsession.
This pull-apart mozzarella pizza bread has all of the Italian flavors of Pizza in one cheesy bread loaf. Serve it as a meal with added pepperoni or as a perfect side dish for an Italian meal.
This tear and share Italian bread recipe is also great to serve when hosting parties or for potlucks during the holiday season. The melted cheese tucked into layers of soft bread gives it the best gooey cheese texture that will have your guests begging for more. This easy recipe will soon become a family favorite!
Why You’ll Love This Recipe:
Marinara and mozzarella bread is not only delicious but it is so fast to make. This loaf of bread comes together in an hour, no need for extended rise times.
Similar to my one hour garlic pull apart loaf, this homemade bread dough only requires 30 minutes of prep work to make the most delicious loaf bread. With a recipe this fast you can skip buying the french bread at the grocery store and feed your family something homemade from scratch.
Ingredients:
- instant yeast
- all purpose flour
- sugar
- olive oil
- kosher salt
- warm water
- softened unsalted butter
- marinara sauce
- fresh mozzarella cheese (I prefer slices for this recipe)
- Italian seasoning blend
- garlic powder or fresh minced garlic cloves
- pepperonis (optional)
- parmesan cheese (optional)
How to Make Homemade Pull Apart Mozzarella Bread:
- In the bowl of a stand mixer add warm water, sugar and the active dry yeast. Let the yeast bloom for 5-10 minutes in the warm water to ensure it is active and bubbly.
- Add olive oil to the water, sugar and yeast.
- To the yeast mixture add all purpose flour and salt. Using a dough hook attachment or paddle attachment knead the dough for 5 minutes.
- Remove the dough to a large bowl and allow to rise for 15 minutes in a warm place. Optional: cover with plastic wrap or a kitchen towel to trap heat and make the dough rise faster.
5. Split the dough in half on a lightly floured surface. Using a knife or bench scraper slice each half in to six pieces of dough.
6. Roll each of the twelve dough pieces into either squares of dough or shape into circles. The shape you choose will determine the shape of your final pull apart bread form. For a more square uniform loaf, opt using squares of dough. I used circles to create mine.
7. In a small bowl mix in 1 teaspoon of minced garlic, 1 teaspoon of Italian herbs and 8oz marinara sauce. Slather each circle or square of dough with one tablespoon of the marinara sauce mixture and top with a slice of mozzarella cheese. Add pepperoni on top of the mozzarella if desired.
8. Fold the dough in half to encase the marinara sauce and mozzarella cheese. Place the folded dough piece in the loaf pan.
9. Continue this process until your loaf pan is full. Let the bread rise another 15 minutes at room temperature.
10. Place loaf pan in a COLD oven and set the oven to 400 degrees. DO NOT preheat the oven. Set a timer for 40 minutes.
11. Optional: melt 2 tablespoons of butter in a small saucepan over medium heat. Reserve for topping the warm bread when it is done baking.
12. When the bread is done and golden brown on top, remove from the oven and brush the warm bread with the melted butter and sprinkle extra parmesan and herbs across the top of the loaf.
Storing Leftover Pull-Apart Bread:
Wrap leftover bread slices tightly in aluminum foil or place in an airtight container and store at room temperature for up to 4 days on the counter.
To freeze the loaf, wrap tightly in plastic wrap or aluminum foil and put the bread in a freezer safe bag in the freezer for up to 3 months.
Possible Variations:
Want something different than Mozzarella pizza bread? The best part of this recipe is the versatility. Try these options:
Make a delicious garlic pull apart bread with homemade garlic butter, fresh parsley and rosemary. This is the best garlic bread and perfect for spaghetti night. Get the recipe here.
Make a monkey bread version by spreading brown sugar, cinnamon and butter between the soft dough pieces and create a breakfast the whole family will enjoy!
Create a sourdough bread version by using your favorite sourdough sandwich bread in place of homemade yeast bread dough.
Other Delicious Recipes You May Enjoy:
The Best Cinnamon Rolls with Cream Cheese Frosting
Old Fashioned Cast Iron Buttermilk Biscuit Recipe
Better Than Stove Top Dressing Muffins
Quick Sourdough Discard Recipes You May Enjoy:
Sourdough Discard Pizza Dough In Under One Hour
The Best Easy Sourdough Bagels (Soft and Chewy!)
Soft Sourdough Flour Tortillas (Active Starter or Discard)
Printable Recipe:
Pull-Apart Mozzarella Pizza Bread
Ingredients
- 1 tbsp active dry yeast
- 3 cups all purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup warm water
- 1/8 cup olive oil
- 3/4 cup marinara
- 1 tsp Italian seasoning
- 8 oz Mozzarella (sliced)
Instructions
- In the bowl of a stand mixer add warm water, sugar and the active dry yeast. Let the yeast bloom for 5-10 minutes in the warm water to ensure it is active and bubbly.
- Add olive oil to the water, sugar and yeast.
- To the yeast mixture add all purpose flour and salt. Using a dough hook attachment or paddle attachment knead the dough for 5 minutes.
- Remove the dough to a large bowl and allow to rise for 15 minutes in a warm place. Optional: cover with plastic wrap or a kitchen towel to trap heat and make the dough rise faster.
- Split the dough in half on a lightly floured surface. Using a knife or bench scraper slice each half in to six pieces of dough.
- Roll each of the twelve dough pieces into either squares of dough or shape into circles. The shape you choose will determine the shape of your final pull apart bread form. For a more square uniform loaf, opt using squares of dough. I used circles to create mine.
- In a small bowl mix in 1 teaspoon of minced garlic, 1 teaspoon of Italian herbs and marinara sauce. Slather each circle or square of dough with one tablespoon of the marinara sauce mixture and top with a slice of mozzarella cheese. Add pepperoni on top of the mozzarella if desired.
- Fold the dough in half to encase the marinara sauce and mozzarella cheese. Place the folded dough piece in the loaf pan.
- Continue this process until your loaf pan is full. Let the bread rise another 15 minutes at room temperature.
- Place loaf pan in a COLD oven and set the oven to 400 degrees. DO NOT preheat the oven. Set a timer for 40 minutes.
- Optional: melt 2 tablespoons of butter in a small saucepan over medium heat. Reserve for topping the warm bread when it is done baking.
- When the bread is done and golden brown on top, remove from the oven and brush the warm bread with the melted butter and sprinkle extra parmesan and herbs across the top of the loaf.
FAQ:
Can this dough be made up ahead of time and put in the fridge until time to bake?
Due to of the amount of yeast in this recipe the dough rises very quickly, I think the dough would over proof even in the refrigerator if left more than an hour or so.
Can this Mozzarella pull-apart bread be made into a wreath shape for Christmas parties?
Yes! This bread recipe can be shaped into a wreath on a baking sheet or pizza stone. After rolling out and filling the small pieces of dough, transfer dough pieces to a flat baking tray. Arrange pieces by overlapping them slightly in a circular shape like a wreath. Watch closely in the oven and adjust time as needed, pulling when the bread has a golden-brown crust and is done in the middle. Sprinkle finished wreath with finely chopped fresh basil for a beautiful red and green effect.
