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Cheesy garlic monkey bread
Ingredients
- 3 cups grated Monterey Jack
- 1 cup grated gruyere
- 1/2 stick cold unsalted butter
- 1 shallot, chopped
- 4 garlic cloves, finely chopped
- 1/4 cup finely chopped parsley
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground pepper
- 1 pound cold pizza dough, cut into 2.5 centimeter pieces
- Non-stick vegetable oil spray
- Marinara Sauce, for serving, recipe follows
Sweet basil marinara sauce:
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, thinly sliced
- 2 whole sprigs basil
- 2 28-ounce cans whole peeled tomatoes
- Kosher salt, freshly ground pepper
Directions
Garlic bread:
- Coarsely shred butter on the large holes of box grater.
- Toss cheeses, butter, shallot, garlic, parsley, and red pepper in a medium bowl and season generously with salt and pepper.
- Transfer one-third of cheese mixture to a small bowl and set aside.
- Add dough pieces, a few at a time, to remaining cheese mixture in original bowl and toss gently to coat.
- Lightly coat a medium skillet with nonstick spray. Arrange dough in skillet in an even layer; pour any leftover cheese mixture in bowl over. Let it sit in a warm place until beginning to puff slightly, about 30–40 minutes. Meanwhile, preheat oven to 375°F.
- Bake bread until top is lightly browned and cheese is melted, 18–22 minutes.
- Top the bread with reserved cheese mixture and continue to bake until edges of bread are golden brown and firm and cheese is melted and oozing, 10–15 minutes more.
- Serve hot with Marinara Sauce for dipping. Enjoy!
Marinara sauce:
- Heat the oil in a heavy saucepot over medium heat.
- Cook onion, stirring occasionally, until very soft, eight to ten minutes.
- Add garlic and cook, stirring occasionally, until very soft, about five minutes and then stir in basil.
- Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer.
- Reduce heat and simmer gently, stirring occasionally, until sauce is thick, about one hour.
- Season with salt and pepper. Let cool.
