The flavours of Hawaiian pizza are great in this savoury stuffed monkey bread. Enjoyed by kids and adults alike, this yummy finger food won't last for long.
Dough
Ingredients
2 tsp (7g sachet) dried yeast
1 cup (250ml) luke-warm water
400g plain flour, plus extra to dust
2 tsp salt
3 tbsp olive oil
Method
Add yeast to warm water and mix well. Stand for a few minutes until bubbles form on the surface of the water
Place flour and salt into a large mixing bowl. Make a well in the centre. Pour in the yeast mixture along with the oil
Using your hands, mix the dough until it comes together into a ball and is smooth
Turn out onto a lightly floured work surface and knead for a few minutes
Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes or until it doubles in size
Monkey Bread
Ingredients
200g Perfect Italiano™ Perfect Pizza cheese
150g ham, finely diced
⅓ cup (80g) drained canned pineapple chunks, finely diced
1 tbsp pizza sauce
Method
Preheat oven 200°C / 180°C fan-forced and line a baking tray with baking paper
Turn dough out onto a lightly floured work surface and knead gently for 5 minutes or until smooth
Roll dough to form a 20 cm disc. Add one cup of Pizza cheese and half the ham and pineapple. Fold over and knead until combined and evenly mixed
Cut dough in half and roll each piece into 3 cm thick logs. Divide each dough log into 12 pieces. Roll into balls and position on baking tray in a spiral shape starting with one ball in the middle and building out around it
Cover loosely with a clean tea towel and stand in a warm place for 30 minutes or until doubled in size
Brush over pizza sauce and scatter over remaining ham and pineapple pieces
Bake for 15 minutes, then remove and sprinkle with remaining cheese. Bake for a further 10 minutes or until cheese is melted and bread is cooked. Stand on tray for 5 minutes before serving
