Easy Pull-Apart Pizza Bread

Step 1

Let pizza dough come to room temperature, 1 ½-2 hours.

Step 2

Preheat oven to 350°F with a rack set in center of oven and a second rack underneath it. Coat a 9½- to 10-inch-wide Bundt pan with cooking spray.

Step 3

Cut each ball of dough into 12 roughly equal pieces (to make 1½-inch chunks). Stir together melted butter, olive oil, garlic powder, and Italian seasoning in a small bowl. Dip each dough piece into the butter mixture and then place in a very large bowl. (This helps keep the dough pieces from sticking together; you may have 1-2 tablespoons leftover butter mixture.)

Step 4

Add the cheeses, mushrooms, pepperoni, spinach, and basil, and toss to distribute ingredients equally; it will be messy. Transfer everything to the prepared Bundt pan, pressing down to fill completely.

Step 5

Set Bundt pan on rack in center of oven and put a sheet pan on lower rack to catch any drips. Bake pizza bread until golden brown, 40-50 minutes. Cover with foil and bake until bread pieces are all cooked through, 10-20 minutes longer; total baking time is about 1 hour. (To test, check doneness with an instant-read thermometer; when cooked, bread should be about 200°F in the center. Or carefully remove pan from oven and use tongs to lift a piece of bread from the inside near the hole in the pan to make sure it’s not doughy.) Dough will puff up during baking but sink down again after you take it from the oven.

Step 6

Remove pizza bread from oven and let cool 10 minutes (15 minutes if you’ll be serving from the pan). Loosen bread from pan with a small metal spatula. Serve from the pan (to admire the crusty top) or inverted onto a plate, with marinara sauce. Scatter extra basil leaves on top, if you like.