Pepperoni Pizza Volcano (Print version)
A pull-apart Pepperoni Pizza Volcano made with stuffed dough balls, pepperoni, mozzarella, garlic butter, and a hot marinara cheese center.
# Ingredients:
For the stuffed dough
01 -
2 lb (900 g) pizza dough, room temperature
02 -
2 tablespoons all-purpose flour or cornmeal, for dusting
03 -
8 oz (225 g) low-moisture mozzarella, cut into 32 small cubes
04 -
1 cup (115 g) mini pepperoni or chopped pepperoni
For the garlic butter coating
05 -
4 tablespoons (56 g) unsalted butter, melted
06 -
2 tablespoons olive oil
07 -
2 cloves garlic, minced
08 -
1 teaspoon Italian seasoning
09 -
1/4 teaspoon red pepper flakes, optional
10 -
1/3 cup (30 g) grated parmesan cheese
For the lava center
11 -
1 1/2 cups (360 ml) marinara sauce
12 -
1 cup (115 g) shredded low-moisture mozzarella
13 -
2 tablespoons chopped fresh parsley or basil
# Instructions:
01 -
Let the pizza dough sit at room temperature for 30 minutes. Heat the oven to 375°F and grease a 10-12 cup Bundt pan well with butter or nonstick spray.
02 -
Cut the dough into 32 pieces. Flatten each piece, add 1 mozzarella cube and a few pieces of pepperoni, then pinch the dough closed until tightly sealed.
03 -
Stir together the melted butter, olive oil, garlic, Italian seasoning, and red pepper flakes. Toss the stuffed dough balls gently in the mixture.
04 -
Layer the coated dough balls in the Bundt pan, sprinkling parmesan and any remaining pepperoni between layers. Bake for 30-35 minutes, until deeply golden and cooked through in the center.
05 -
Let the bread rest in the pan for 8 minutes. Place a large platter over the pan, carefully invert, and lift the pan away.
06 -
Warm the marinara in a small saucepan over low heat. Stir in the shredded mozzarella until melted and glossy, then spoon the sauce into the center of the bread and let a little run over the sides.
07 -
Scatter parsley or basil over the top and serve immediately while the bread is hot and the center sauce is loose.
# Good to know:
01 -
Best served hot, right after the sauce is added.
02 -
Let refrigerated dough come to room temperature so it stretches and seals cleanly.
03 -
If the top browns too quickly, tent loosely with foil for the last 10 minutes.