Pull-apart pizza, bubble pizza, monkey bread pizza…this dish goes by many names, and it's delicious no matter what you call it. Customize with your favourite toppings for an easy, tasty dinner or snack.
This is a different kind of pan pizza—one you can pull apart and eat with your fingers (it's a little like monkey bread, if you've ever had the sweet version!). For this recipe, chunks of biscuit dough are tossed with tomato sauce and cheese, then you add any other pizza ingredients you like, and watch in wonder as the whole affair puffs up in a cast iron pan or cake pan. The recipe is easily doubled; bake in a 9×13-inch pan or casserole dish if you have more mouths to feed.
Ingredients for Pull-Apart Pizza
1 1/2 cups all-purpose flour, or half all-purpose, half whole wheat
2 tsp baking powder
1/4 tsp salt
1 cup whipping cream
1 cup tomato sauce or 1/2 cup (125 ml) pesto
2 cups grated mozzarella
1/4 cup Parmesan cheese, freshly grated
Directions for Pull-Apart Pizza
- Preheat the oven to 400°F.
- In a medium bowl, stir together the flour, baking powder and salt. Add the cream and stir just until the dough comes together. Turn out onto the countertop, knead once or twice, and then pat out into a 1-inch-thick disc.
- With a sharp knife, cut the dough into 1-inch squares and place in a large bowl. Pour the tomato sauce (or pesto sauce, if using) and half the mozzarella over top; gently toss to coat. Scrape out into an 8-inch cast iron skillet, or a greased cake pan or pie plate.
- Top with remaining mozzarella and Parmesan cheese and bake for 25–30 min, or until puffed and golden.
Serve warm. Serves 4–6.
Per serving:
383 calories, 16.5 g fat (10.5 g saturated fat, 4.8 g monounsaturated fat, 1 g polyunsaturated fat), 58 mg cholesterol, 42.4 g carbohydrate, 15 g protein, 3.9 g fibre.
Originally published in ParentsCanada magazine, August/September 2013.
