This Pepperoni Pizza Pull Apart Bread is darn good eats…
especially when sports are on tv!
Way back at the beginning of this year’s curling season, I was sitting around after our game chatting with some of my fellow curlers. We somehow got onto the topic of pizza. More specifically, we got to talking about different ways to make pizza. There was the obvious oven-style with a good pizza stone. Then there was the less-obvious, but still common on-the-grill style. And then one of my teammates dropped a bombshell. He was in the process of building an outdoor brick oven.
In my book, a brick oven pizza is the cat’s meow of pizza. To be fair, we absolutely love our oven-version, and we tweaked that recipe no less than 23 times before we landed on the final version. I’ll hold that pizza up against any other pizza. Except for a brick oven pizza. You can get those bad boys up to 800°F or more, and those high temps will create the perfect pizza. Those high temps will also create pizza dust very quickly, too. I speak from experience here.
Folks in the pizza business are serious about their brick ovens. Right before we moved from Atlanta, we discovered a new pizza place in Midtown. This place had imported three brick ovens from Naples. Not Naples, Florida. Naples, Italy. They brought ovens all the way across the Atlantic. That’s serious. I recently saw Antico’s listed on the top ten pizza places in America. Legit brick ovens. Top ten pizza place in the country. Coincidence? Doubtful.
But let’s mix things up a bit here with this Pepperoni Pizza Pull Apart Bread. You don’t need a brick oven for this bad boy. You don’t need a grill, either. Heck, you don’t even need a good pizza stone. You just need a basic oven that can reach 350°F. Granted, this isn’t a “true” pizza, but you know what? I’m ok with that. It makes for some darn good eats…especially when there is playoff football on tv!
This Pepperoni Pizza Pull Apart Bread is what happens when a loaf of buttery garlic bread runs smack into a pepperoni pizza. You see a little poof of smoke, and then this amazing pizza bread just magically appears. Seriously, though, this Pepperoni Pizza Pull Apart Bread is perfect football food! Just make sure to serve it with plenty of napkins. I could’ve called this one Three-Napkin Pepperoni Pizza Pull Apart Bread, but that’s just too crazy of a name. No matter what you want to call it, this pizza bread is delicious.
Do you have a brick oven?
What is the craziest kind of pizza you’ve ever eaten? (And frozen pizza doesn’t count…)
Pepperoni Pizza Pull Apart Bread
- 1 large loaf of artisan crusty bread i.e. peasant bread, sourdough, Vienna, etc.
- 4 oz. unsalted butter melted
- 1 tsp garlic minced
- ¼ tsp salt
- 1½ tsp dried oregano divided
- 1½ tsp dried basil divided
- 1 cup Mozzarella cheese shredded
- 3 oz. pepperoni sliced
- 2 cups pizza sauce for serving
- Preheat oven to 350°F.
- Using a serrated knife, make diagonal cuts into bread 1” apart. (Note: Do not slice bread all the way to bottom. Instead, slice only about ¾ way through loaf.) Rotate loaf 90° and make another set of diagonal cuts 1” apart.
- In a small bowl, combine the melted butter, garlic, salt, 1 tsp of oregano and 1 tsp of basil.
- Carefully pour the butter mixture evenly into all of the cuts in the bread. (Tip: Pull the cuts apart gently as you work across the loaf to ensure butter spreads all the way to the bottom of the loaf. You can also use a small spoon or table knife to help spread the butter into the bread.)
- Using your fingers, pull apart the cuts and stuff evenly with cheese and pepperoni.
- Wrap loaf in foil and bake at 350°F for 15 minutes. Remove foil and bake for 5-10 more minutes, or until loaf is golden brown.
- Garnish with remaining ½ tsp of oregano and basil. Serve immediately with warmed pizza sauce.