Pull Apart Pizza Bread

If you’ve ever needed one dish that instantly makes everyone gather around the table, this pull apart pizza bread is it.

It’s the perfect party appetizer, game-night snack, or lazy-weekend comfort bake that solves the “what do I serve that everyone will love?” problem in one go.

Built for sharing and designed to impress without stress, this recipe delivers big pizza-shop flavor using simple pantry ingredients, giving you that warm, happy feeling of feeding people something irresistible.

The moment you tear into it, you get soft, fluffy bread with golden, lightly crisp edges, stretchy melted cheese, and pockets of bold, savory pizza flavor.

You’ll taste rich tomato sauce with Italian herbs, salty, smoky notes from the fillings, and buttery garlic goodness in every bite.

The contrast is what makes it addictive: tender bread inside, lightly crusty on the outside, and gooey cheese that pulls beautifully as each piece comes away.

Mozzarella is the star here, with pizza sauce doing the heavy lifting to deliver that unmistakable pizza vibe.

Best of all, this recipe is surprisingly easy and comes together with straightforward steps and simple shaping. You can serve it straight from the oven with extra warm sauce in the center, or customize the fillings to suit your crowd.

By the end, you’ll have a show-stopping, shareable bread that people will request again and again—your new go-to recipe whenever you need guaranteed smiles.

Pull Apart Pizza Bread Recipe

Ingredients

For The Dough

3 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons instant yeast
1 teaspoon salt
3/4 cup warm milk
1/4 cup warm water
3 tablespoons olive oil

For The Filling

1 cup pizza sauce
2 cups shredded mozzarella cheese
1/2 cup sliced beef pepperoni or cooked, thinly sliced beef sausage
1/2 cup finely diced bell peppers
1/4 cup finely chopped black olives

For The Garlic Butter Topping

3 tablespoons unsalted butter, melted
2 cloves garlic, finely minced
1 teaspoon dried Italian seasoning
1/2 teaspoon dried oregano

For Serving

1/2 cup warm pizza sauce

Instructions

In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix well so the yeast is evenly distributed.
Add the warm milk, warm water, and olive oil to the dry ingredients. Stir with a wooden spoon or your hand until a soft, slightly sticky dough forms.

Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and no longer sticky. The dough should spring back slightly when pressed.
Place the dough into a lightly oiled bowl, turning it once so the surface is coated. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Grease a round baking pan or springform pan and set it aside.

Once risen, punch down the dough and roll it out on a floured surface into a large rectangle, about 1/2-inch thick.
Spread the pizza sauce evenly over the surface, leaving a small border around the edges. Sprinkle the mozzarella evenly on top, followed by the beef pepperoni, bell peppers, and olives.
Using a sharp knife or pizza cutter, cut the dough into equal squares, roughly 2 to 3 inches wide.

Stack several squares together, then place them upright into the prepared pan, working your way around in a circular pattern until the pan is full. Tuck any remaining pieces into gaps so the bread bakes evenly.
Cover the pan loosely and let the dough rise again for 20 to 25 minutes. This second rise ensures a soft, fluffy interior.
Preheat the oven to 180°C (350°F).
In a small bowl, mix the melted butter, minced garlic, Italian seasoning, and oregano. Brush this mixture generously over the top of the dough.

Bake for 30 to 35 minutes, or until the bread is deeply golden on top and cooked through in the center. If it browns too quickly, loosely cover with foil during the last 10 minutes.
Remove from the oven and let it rest for 5 minutes. Place a small bowl of warm pizza sauce in the center before serving.

Can I Make Pull-Apart Pizza Bread Ahead Of Time?

Yes, you absolutely can, and it’s a great way to save time on busy days. You have two easy make-ahead options depending on your schedule.

If you want to prep earlier the same day, assemble the bread fully in the pan, cover it tightly, and let it rest in the refrigerator for up to 8 hours. When you’re ready to bake, take it out, let it sit at room temperature for about 30 minutes, then bake as directed.

If you want to prep the dough only, make the dough, let it rise once, then refrigerate it overnight. The slow rise actually improves flavor, and the dough will be easier to shape the next day.

Why Is My Pull-Apart Pizza Bread Dry?

Dry pull-apart pizza bread usually comes from too much flour or overbaking. The dough should feel soft and slightly tacky before baking, not stiff or dense. To avoid dryness, keep these points in mind:

Flour measurement: spoon flour into your measuring cup and level it off instead of scooping directly from the bag.
Baking time: remove the bread as soon as the top is golden and the center is cooked through.
Moist fillings: using enough sauce and cheese helps keep the bread tender inside.

Can I Use Store-Bought Dough For Pull-Apart Pizza Bread?

Yes, store-bought pizza dough works well if you’re short on time. The texture may be slightly less fluffy, but the final result will still be delicious. When using store-bought dough:

Resting time: let the dough sit at room temperature for about 30 minutes before shaping so it doesn’t shrink.
Thickness: roll it evenly so all pieces bake at the same rate.

Flavor boost: brushing garlic butter on top makes it taste more homemade.

What Fillings Work Best In Pull-Apart Pizza Bread?

This bread is very flexible, which makes it perfect for using what you already have. The key is keeping fillings small and evenly spread so the dough bakes properly. Some reliable filling ideas include:

Cheese-based options: mozzarella, mild cheddar, or a mix of both for stretch and flavor.

Protein additions: beef pepperoni, cooked ground beef, or cooked chicken cut into small pieces.
Vegetable add-ins: bell peppers, olives, mushrooms, or onions finely chopped.

How Do I Know When Pull-Apart Pizza Bread Is Fully Cooked?

The bread is done when the top is deep golden and the center is no longer doughy. Because the bread is stacked, the middle needs a little extra attention. You can check doneness by:

Visual check: the top should be evenly browned and slightly crisp.
Internal texture: gently pull one center piece; it should look fluffy, not wet.
Pan tap test: the pan should sound hollow when tapped lightly on the bottom.

Can I Freeze Pull-Apart Pizza Bread?

Yes, this recipe freezes very well, both before and after baking. Freezing is perfect if you want a ready-to-go snack later. Here are the best freezing methods:

Before baking: assemble the bread, wrap the pan tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator, let rise slightly, then bake.
After baking: let the bread cool completely, wrap tightly, and freeze for up to 2 months.

Reheating: thaw in the refrigerator and warm in the oven until heated through.

How Should I Store Leftover Pull-Apart Pizza Bread?

Leftovers are easy to store and still taste great the next day if handled properly. Let the bread cool fully before storing to prevent sogginess. Use the following storage methods:

Room temperature: store tightly covered for up to 1 day if your kitchen is cool.

Refrigerator: store in an airtight container for up to 3 days.
Reheating: warm in the oven rather than the microwave to bring back the soft bread and melted cheese.

Why Didn’t My Pull-Apart Pizza Bread Rise Properly?

If your bread didn’t rise much, the yeast or temperature is usually the issue. Yeast needs warmth and moisture to work correctly. Common causes include:

Water temperature: liquid that’s too hot can kill yeast, while cold liquid slows it down.
Cold environment: rising takes longer in cool kitchens.
Old yeast: expired yeast may not activate properly.

Can I Make Pull-Apart Pizza Bread Without A Round Pan?

Yes, a round pan looks classic, but it’s not required. The goal is simply to keep the dough pieces snug so they rise upward instead of spreading. Good alternatives include:

Loaf pan: creates a tall, layered look.
Square baking dish: works well if pieces are packed tightly.

Oven-safe skillet: adds extra crispness on the bottom.

hinamunawar

Pull Apart Pizza Bread

Soft, fluffy bread filled with pizza sauce, melted cheese, and savory toppings, baked into a shareable pull-apart loaf perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 35

Resting Time 1 25

Total Time 2 25

Servings: 8

Course: Appetizer

Cuisine: American

Calories: 320

Ingredients Method

Ingredients

For The Dough

3 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons instant yeast
1 teaspoon salt
3/4 cup warm milk
1/4 cup warm water
3 tablespoons olive oil

For The Filling

1 cup pizza sauce
2 cups shredded mozzarella cheese
1/2 cup sliced beef pepperoni or cooked thinly sliced beef sausage
1/2 cup finely diced bell peppers
1/4 cup finely chopped black olives

For The Garlic Butter Topping

3 tablespoons unsalted butter melted
2 cloves garlic finely minced
1 teaspoon dried Italian seasoning
1/2 teaspoon dried oregano

For Serving

1/2 cup warm pizza sauce

Method

In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix well so the yeast is evenly distributed.
Add the warm milk, warm water, and olive oil to the dry ingredients. Stir with a wooden spoon or your hand until a soft, slightly sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and no longer sticky. The dough should spring back slightly when pressed.

Place the dough into a lightly oiled bowl, turning it once so the surface is coated. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
Grease a round baking pan or springform pan and set it aside.
Once risen, punch down the dough and roll it out on a floured surface into a large rectangle, about 1/2-inch thick.

Spread the pizza sauce evenly over the surface, leaving a small border around the edges. Sprinkle the mozzarella evenly on top, followed by the beef pepperoni, bell peppers, and olives.
Using a sharp knife or pizza cutter, cut the dough into equal squares, roughly 2 to 3 inches wide.
Stack several squares together, then place them upright into the prepared pan, working your way around in a circular pattern until the pan is full. Tuck any remaining pieces into gaps so the bread bakes evenly.

Cover the pan loosely and let the dough rise again for 20 to 25 minutes. This second rise ensures a soft, fluffy interior.
Preheat the oven to 180°C (350°F).
In a small bowl, mix the melted butter, minced garlic, Italian seasoning, and oregano. Brush this mixture generously over the top of the dough.
Bake for 30 to 35 minutes, or until the bread is deeply golden on top and cooked through in the center. If it browns too quickly, loosely cover with foil during the last 10 minutes.