laborofwonder

Where Whine Meets Wine

Monkey Bread Madness

on April 19, 2012

Do to my love of all things Pinterest, I have an ever growing list of foods I want to make. Well, after looking through my fridge, I decided on pizza… and then I remembered this. Monkey breadish pizza. (Seriously, the pictures are so good it’s no wonder they’re on pinterest for the rest of us to drool over!)

Looks fantastic, right? Photo Credit: Confections of a Foodie Bride. (You can go there for the original recipe too.)

In the morning, Big E had called one of his uncles asking him if he could come over and play. So just as I was gathering up things for dinner making, I got a phone call asking if I’d mind some visitors for dinner time. And we were so happy they could join us.

photo credit: Biggest E

I will admit that this took a little longer to make than I originally expected. With some organization -or an extra pair of hands- it could be done a lot more seamlessly. Overall, I did find this a great way to use up some leftovers! The original recipe used cubes of mozzarella, and pepperoni. I had neither. I did have shredded mozzerella, bacon, and chicken… all just sitting in my fridge, begging to be used before they went bad.

First things first, though… the pizza dough.

  • 2/3 cup brown rice flour
  • 2/3 cup white rice flour
  • 1 1/3 cup tapioca flour
  • 2 tsp fine sea salt
  • 2 tsp baking powder
  • 2 tsp xantham gum
  • 2 cup water
  • 2 tbs extra-virgin olive oil
  • 2 tsp cider vinegar

Combine the flours, salt, baking powder, and xantham gum in a large bowl. In another bowl, blend the water, olive oil, and vinegar and whisk to mix. Pour the liquid ingredients of the flour mixture. Stir hard, briefly, to make a smooth, soft batter. Occasionally, I have to add a little more flour to get the batter so that it holds it’s shape. If more flour is necessary, I use tapioca flour, and add it in a tbs at a time.

Step Two

  • 4 tbs butter
  • 2 cloves garlic, finely chopped
  • 6 oz mozzarella cheese
  • 1 cup shredded/chopped chicken
  • 1/4-1/2 package bacon
  • 3 cups marinara sauce, for dipping

Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit. Lightly brush the inside of a bundt pan  with garlic butter. Pull off large marble-sized balls of dough and flatten- trying to stay consistent with the size. Top with a sprinkling of mozzarella cheese (I used shredded but you could certainly use cubes. Might be easier to seal with cubes instead of shredded.), chicken, and bacon. Wrap the dough around the toppings, pinching well to seal. Very lightly brush the pizza ball with garlic butter and place into the bundt pan. Repeat until all of the dough is used. Cover and let sit for 30 minutes, while preheating the oven to 400 degrees. Bake for 30-40 minutes, until the top is very brown. Remove from the oven and let sit for 10 minutes. Turn out onto a platter and serve with warmed marinara sauce for dipping.

Not a terrific picture, but you get the idea.

These were so good… super filled. And they went fast.

Ok, so I have a confession- the photos, and story, are actually from December… but for some reason I never posted. So, today seemed like perfect day to get back in the foodie saddle! Because a)it’s cold and grey out today, which makes me think about warm, yummy food. And b) my 3 little ones are all cuddled in a blanket together on the couch. Their being so sweet I’m a little worried they’re plotting something. Seriously, they’re all snuggled in, sharing a blanket and pillow. Giving each other hugs and occasional kisses on each others’ cheeks. So I’m going to be spending time soaking all this sweetness in.)

*I just wanted to add that I made this recipe again tonight and it was even better than I remembered. Biggest and Miss helped me, and I’m not sure if they added more water/oil or what, but I did end up adding about a full cup extra of GF all-purpose flour before I could actually get it to be the consistency I needed. But they weren’t too dense or too floury or anything. They were perfect. That said… after hubby helped himself to them right out of the pan (hence no new, great photos), I discovered the bottom layer ones were not cooked through all the way- they were still a little doughy, so I threw them in for about 5 more minutes. I just didn’t want anyone trying this out and feel like I sold ‘em a bag of worms! (Because that would be just gross)

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8 responses to “Monkey Bread Madness

  1. pacwp says:

    Having gone back to being more vegan, I am always on the look out of blogs that have yummy recipes. so glad I found you on Lady Romp!!!

    • this could totally be made vegan as well! I do have some vegan recipes already, but there will be more over the summer! we like to make the most of our garden and farmer’s market!

  2. glutenvygirl says:

    I’m so excited – I’ve been looking for something like this! I can’t wait to try it.
    GF dough tends to be so “wet”, so I am curious to see how this will hold together. Great idea!

    • it does- I ended up using some more all purpose GF flour to adjust consistency (it seemed extra watery- I was cooking with kids so it coulda been me, or it coulda been them!) ;) They turned out fantastic! Not too doughy/floury/chewy… really yummy!

  3. When they’re quiet, it’s usually a trap? Lol. That looks super yummy. Too bad I can’t adapt a version that doesn’t require me to bake. :/

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