This bread would be delicious to have with an Italian meal, for an afternoon snack, or part of a quick lunch. It tastes just like pizza but is made with prepared refrigerated biscuit dough. The fun part is pulling off the individual pieces, especially while it’s still warm.

I made this with my son yesterday after seeing the recipe in his children’s magazine. We put the bread on the dinner table and loved tearing the pieces off. There was one piece left over, but it didn’t last very long after dinner.

1 cup shredded mozzarella cheese
1/3 cup pizza sauce
1 12-oz. can refrigerated biscuit dough*
3 Tbsp. butter
1/2 cup chopped red pepper
1 tsp. dried oregano

Grease a 1-quart Bundt pan or angel food cake pan with butter or nonstick cooking spray. Heat the oven to 350F/175C degrees.

Sprinkle 3 Tbsp. of the cheese and 1 1/2 Tbsp. of the sauce around the bottom of the pan. Separate the biscuits from each other and tear each into three pieces.

Place the butter in a small microwave-safe bowl and melt in the microwave. Dip half the biscuits in the melted butter and put them into the pan. Sprinkle the remaining cheese and sauce, bell pepper, and oregano on top.

Slightly stretch apart the remaining biscuit pieces, dip into the butter, and add them to the pan.

Bake for 20-25 minutes or until browned. Remove from oven and let cook 5 minutes on a rack. Remove from pan and place, inverted, on a serving plate.

*For those not in the United States, you’ll have to substitute a homemade biscuit dough for the canned, refrigerated kind. Do a search for “Southern buttermilk biscuit recipe” to find one. I have not made this one, but I love Southern Living magazine, and the recipe is probably good. Complete the recipe through Step 2, then weigh the dough and use only 12 ounces of it. Then divide in half and just pinch off large chunks to proceed with the pizza bread recipe.