There are few universal truths in life, but I know this to be true: Everyone loves pizza.
Pizza is quite possibly the world’s most perfect food. Between the crispy yet chewy crust, savory-sweet tomato sauce, and gooey cheese, it’s easy to understand the appeal. While some may dispute the ideal approach to each individual component, no one will disparage the overall concept. Even as it shape-shifts into different forms, that fact remains unshakable.
Thus, in honor of World Bread Day, I present to you pizza bread like you’ve never seen before. Forget the juvenile cafeteria fare that the notion may evoke and brace yourself for the ultimate pizza experience reconfigured as a generous loaf. Accordion-Style Pull-Apart Pizza Bread takes notes from monkey bread as an irresistible finger food, translates it into savory terms, and then flips it on its head for the final grand presentation.
If you want to impress friends, this is your new party trick. Though it may look complicated, it takes little more effort than shaping a standard loaf of bread. Divide and conquer, rolling out small sheets of dough piece by piece, then reassemble the whole thing like Frankenstein’s monster, but far more attractive. Tomato sauce gets baked right in for complete coverage so all you have to do is add cheese and toppings, then slap it together. There are no points awarded for cleanliness, so get in there and have fun!
The trick is knowing your spacial limitations. There is no loaf pan that I know of designed precisely for such unconventional culinary experimentation, but that doesn’t mean we can’t find creative solutions. I quickly ran out of dough before my standard 8 x 4-inch pan was filled, which ultimately came at my benefit. Simply tuck in the open end using foil as a brace and insert a ramekin with water for support. Now, you have both the perfect package and a built-in steam bath to help it rise to even greater heights.
What else can you add to your pull-apart pizza bread?
I’m glad you asked! Like the classic, fillings are as limitless for toppings. Dig into any of your favorites, such as:
- Sun-dried tomatoes
- Sliced olives
- Diced red onion
- Plant-based pepperoni, sausage crumbles, or bacon
- Sauteed mushrooms
- Diced bell peppers
- Fresh basil, parsley, or scallions
- Baby arugula or spinach
- Diced pineapple
The only way you can go wrong is if you don’t try it in the first place. Even bad pizza is pretty good, and I can assure you, this one far exceeds all expectations.