Garlic Butter Pizza Pull Apart Bread
User Reviews
5
Garlic Butter Pizza Pull Apart Bread
Description
This pull-apart bread begins by slicing an unsliced Vienna or sourdough loaf into deep diamond-shaped cuts without cutting through the base, creating individual wedges that hold fillings. Garlic butter is prepared by mixing melted butter with crushed garlic and drizzled generously between the cuts. The loaf gets layered with pizza sauce, finely chopped red onion, fresh tomato, mini pepperoni slices, fresh basil, and shredded mozzarella cheese.
The loaf is covered with foil and baked at moderate temperature until the cheese starts melting, then uncovered to brown the top and crisp edges. The Italian herb blend sprinkled on top adds a savory, aromatic note complementing the tomato and pepperoni flavors.
Served warm, the bread pulls apart easily into cheesy, savory chunks with a mix of soft bread and melty fillings. It makes for a flavorful appetizer or snack that twists pizza components into shareable comfort food.
Ingredients
- 1 bread Vienna or Sourdough loaf of bread, unsliced, Pane Di Casa type
- ⅔ cup butter melted
- 4 cloves garlic crushed, or 1 tablespoon minced garlic
- ⅓ cup pizza sauce
- ¼ red onion finely chopped
- 1 tomato large, ripe, finely chopped
- 3 ½ ounces pepperoni mini slices
- basil finely shredded, fresh leaves
- ¾ cup mozzarella cheese shredded
- 1 tablespoon italian herb blend or Italian seasoning, dried
Instructions
- Preheat oven to 176°C | 350°F degrees.
- In a small bowl, combine the melted butter and crushed garlic. Mix well to combine. Set aside.
- Place the loaf of bread on a chopping board. Using a sharp bread knife, cut the bread diagonally in rows across the top, down to 1-inches (2 cm) above the base in depth. (Be careful not to cut through to the base of the loaf.) Holding the bread firmly and gently over the top, cut through in rows in the other direction to create diamond shaped wedges.
- Transfer to a baking sheet / tray lined with aluminium foil, or parchment paper.
- Drizzle half of the garlic butter in between each wedge, followed by the pizza sauce. (It doesn't need to be neat!)
- Follow with the onions, tomatoes, pepperoni slices, basil, and cheese.
- Drizzle the remaining garlic butter over the top of bread and top with the Italian herbs (or seasoning).
- Cover with foil and bake for 15 - 20 minutes, or until cheese has started to melted.
- Uncover and bake for a further 10 minutes, or until bread is crunchy and the cheese has melted all the way through.
- Remove and allow to cool slightly before serving.
Notes
- Use a Vienna or Sourdough unsliced loaf such as Pane Di Casa for best texture and shape.
- The bread is sliced carefully deep but not through, forming diamond wedges for pull-apart serving.
- Our Artisan Bread recipe can be substituted for the loaf if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 662mg | 28% |
| Potassium | 180mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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