Pull Apart Pizza Bread
This is the ultimate party food! Every piece you pull from the loaf is a mini pizza, complete with sauce, cheese, and pepperoni. The best part is that you can make it ahead of time, freeze it, and even reheat it in the microwave without it getting soggy. This recipe is an absolute crowd-pleaser and is perfect for sharing at any gathering.
| Cuisine | Western |
| Category | Bread |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 8 servings |
| Difficulty | Easy |
| Published | 8/18/2025 |
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
Melt the butter in a small saucepan or microwave-safe bowl and stir in the minced garlic.
- 3
Cut the baguette into slices about 1.5 - 2 cm (3/5" - 4/5") thick. You should get around 25 slices, including the ends. Lay the slices out on your work surface.
- 4
Brush each slice with the melted garlic butter, making sure to get some of the garlic bits on each one. Use most, but not all, of the butter.
- 5
Spread a small dab of pizza sauce on each piece of bread. Top with the diced onion (if using), followed by the grated cheese, and finally the pepperoni.
- 6
Stack 6 or 7 pieces of bread on top of each other. Carefully pick up the stack by holding the top and bottom pieces and place it in a 22cm (8") square baking dish. Repeat with the remaining bread, fitting the stacks snugly into the dish. This snug fit is key to keeping the cheese and toppings from sliding off during baking.
- 7
Brush the top of the bread stacks with the remaining garlic butter.
- 8
Cover the baking dish with foil and bake for 15 minutes, or until the cheese is mostly melted. Remove the foil and bake for another 10 minutes, or until the top is golden brown and crusty to your liking.
- 9
Remove the dish from the oven, sprinkle with fresh parsley (if using), and serve immediately!
Nutrition Information
| Calories | 269 |
| Protein | 9.3g |
| Carbohydrates | 23.5g |
| Total Fat | 15.5g |
| Saturated Fat | 7.7g |
| Polyunsaturated Fat | 0g |
| Monounsaturated Fat | 0g |
| Trans Fat | 0.2g |
| Cholesterol | 38mg |
| Sodium | 604mg |
| Potassium | 99mg |
| Fiber | 1.2g |
| Sugar | 1.5g |
| Vitamin A | 300IU |
| Vitamin C | 2.5mg |
| Calcium | 60mg |
| Iron | 1.8mg |
Recipe Notes
Cheese – You can use any cheese that melts well, but mozzarella offers the best "stretch" and is recommended. Provolone Dolce is also a great option for its stretch. If you plan on reheating leftovers, mozzarella works best as it remelts well without becoming greasy.
Grated vs. sliced cheese – Grated cheese works much better than sliced. Sliced cheese tends to slide to the bottom of the bread slices as it melts, which doesn't distribute the cheese as evenly and can be messier.
Pan fit – The key to this recipe is to fit the bread stacks snugly into a square baking dish. This prevents the individual slices from toppling over and ensures the cheese and toppings stay put while baking.
Make-ahead and storage – This pull-apart bread can be frozen for up to 2 months or refrigerated for up to 3 days before or after baking. If you are baking it from frozen or chilled (uncooked), you may need to add 5-10 minutes to the baking time. A baked loaf can be reheated in the oven (wrapped in foil) or in the microwave; the thick crust prevents it from getting soggy. Once the baked loaf has cooled and the cheese has set, you can remove it from the baking dish and wrap it in foil for easy transport.
More Bread Recipes
Quick and Dirty Focaccia
A super easy, high-hydration focaccia with minimal effort. Mix in a bowl, pour into a pan, and bake. The result is a golden, crisp crust with a soft, airy interior and large bubbles, all without kneading or folding.
Authentic Focaccia
This is what real focaccia is all about—not the bland, spongy bread you might be used to. This recipe creates a bread with a perfect, crispy outside and a soft, moist, and fluffy interior with a little bit of chew. It’s an authentic Italian bread with so much character and flavor that you won’t be able to stop at just one piece. The secret? A special dough that gives it an incredible texture and an irresistible taste.
Gingerbread Boxes & Mason Jars
These aren't your average gingerbread cookies! Learn how to transform simple gingerbread dough into charming, edible boxes or mason jars. With no cookie cutters or mixers required, this recipe is perfect for creating completely unique, homemade gifts. While both are stunning, the mason jars are a bit easier to make since they don't require construction. This recipe is specifically designed to create a sturdy, yet delicious, gingerbread that holds its shape perfectly during baking.
Easy Sandwich Bread (Without Yeast)
This recipe delivers a fantastic bread loaf without the need for yeast or any other unusual ingredients. It bakes up with a proper crumb that is sliceable, unlike many other 'no-yeast' breads that end up with a cake-like or muffin-like texture. Loosely inspired by Damper, a traditional Australian bread cooked over a campfire, this modern version is perfect for everything from sandwiches to toast. You'll be amazed at how close this comes to a classic loaf of bread!
Parmesan Thyme Bread Crust Snacks
Turn leftover bread crusts into an irresistible snack! This recipe is a clever way to use up bread ends and is a surefire hit with both kids and adults. The crusts are tossed with olive oil, parmesan cheese, and savory dried thyme, then baked to golden, crunchy perfection. It’s a simple, quick, and delicious solution for a no-waste snack.
Cinnamon Sugar Bread Crust Treats
Say goodbye to wasted bread crusts and hello to a new favorite snack! These crispy, crunchy treats are a fantastic way to get everyone—young and old—to happily eat their crusts. They taste just like crunchy cinnamon doughnuts but are a bit healthier and incredibly simple to make. It’s the perfect ten-minute treat to curb those sugar cravings!
No-Knead Artisan Yeast Bread
This is the world's easiest yeast bread, delivering the same incredible results as the expensive artisan loaves you find at bakeries. You'll achieve a perfect crispy, chewy crust and a light, airy interior with those beautiful large holes, much like a sourdough. This recipe is very forgiving, so don't worry if things don't go perfectly—it's easy to fix. We've included lots of helpful tips, including how to make it without a Dutch oven and a fantastic make-ahead option for up to three days.
Easy Soft Flatbread (No Yeast)
Create incredibly soft and pliable flatbreads with this ridiculously easy, no-yeast recipe! The dough comes together in just a minute or two of kneading, making it perfect for beginners. These flatbreads are ideal for using as wraps, dipping, or serving alongside your favorite meals. This recipe is also fantastic for meal prepping, as the dough can be stored in the refrigerator for up to three days. Plus, we've included helpful notes on substitutions, including options for gluten-free and dairy-free versions!