Guess What's for Dinner? A fun Spelt Pizza Monkey bread or pull-apart bread is a delicious treat to share. Using pizza dough made from scratch using white spelt flour or a combination of wholegrain and white if preferred adding a cheesy tomato sauce, either make an easy homemade tomato sauce, or buy a jar to make it even quicker, then add torn pieces of mozzarella cheese and extra's if you fancy ham, salami or even pineapple. This pizza monkey bread recipe was inspired by Gemma at Bigger Bolder Baking, but I have tweaked it Sue Maree P style.
Takes = 15 mins prep. + 60 mins rest + another 45 mins rest + cooling 10 mins
Bakes = 35-40 mins
Makes = 4 large serves
- White Spelt flour (or 50:50 wholegrain and white) – 500g (about 4 cups + 1/3 cup)
- Instant dried yeast – 7g (2 level tsp)
- Olive oil – 1 tbsp
- Salt – 10g (2 heaped tsp)
- Warm Water – 300ml (1 cup + just under 1/4 cup)
- Tomato/ pasta sauce – 400g, 14 oz, (about 2 cups)
- Dried basil, dried oregano, onion granules, crushed garlic or garlic powder and chilli flakes – 1-2 tsp each or to taste
- Mozzarella balls or grated mozzarella – 300g (we like the 125g x 2 balls)
Method for Pizza Dough
- PREHEAT oven 180˚C fan, 350˚F, Gas 6.
- ADD salt, flour to a large bowl or stand mixer and make a well in the middle. In a glass jar, mix dried yeast with warm water. Pour the yeast water in the middle, and drizzle with a tablespoon of olive oil. If using the stand mixer use a dough hook and start on low then increase the speed to medium for about 5-8 minutes until your bowl is clean and the dough looks smooth and stringy. If you don't have a stand mixer, use a large bowl and work with your hands for about 10 minutes until combined. You could start mixing initially with a large spoon.
- ONCE the dough looks smooth and stringy place into a medium lightly floured or oiled bowl and rest covered with a damp tea towel or cloth or plastic wrap for about 1 hour in a warm spot away from any draughts, you want the dough to double in size.*
- HOMEMADE SAUCE – in a large bowl, combine tomato sauce, spices and break off small pieces of mozzarella cheese. Add any extra fillings you might like, olives, red pepper, salami and or extra cheeses. Rest in the fridge until needed.
- PREPARE your bundt tin with softened butter or use a round tin with a heat proof ramekin in the middle like a glass jar.
- PREHEAT oven 180˚C fan, Gas 6
- AFTER the dough has doubled in size stretch and punch out some of the air. Using a dough scraper cut and divide the dough into small and medium balls. You should get 30-40 balls depending on how big you make them. Having various sizes looks fun and suits everyones appetite.
- ROLL the dough into golf ball sizes and dip gently drop them into the tomato sauce once all in then place in your prepared baking tin. You may need to flatten and smooth out with a spatula.
- COVER the tin again with the damp tea towel or plastic wrap secured tightly and let rise for 45 mins in a warm spot. Or you can pop in the fridge overnight and bake tomorrow.
- BAKE 35-40 mins
- REST for 5-10 mins before flipping out of the tin and serving.
Sue Maree P Baking Tips
- RISING: The timing will vary depending on how warm your house is. If you feel that your house is too cold. Turn your oven on low to heat up then on then switch off your oven and place your bowl in the oven covered with a damp cloth.
- MAKE FOR TWO – divide the dough into half, you should get about 385g each (I leave one half to make Cinnamon Monkey Bread). One 385g dough will make about 20-30 small dough balls, this is usually enough for two serves depending on your appetite.