4 ½cupsbread flouror substitute all purpose flour (see notes)
Add milk to a saucepan over medium high heat and bring it to a low boil. Lower heat and melt ½ cup of butter, then turn off the heat and stir in garlic powder. Cool in a bowl in the fridge for 15 minutes
While the milk cools, in a large bowl add yeast to warm water with sugar. Let proof for 15 minutes.
In a large mixing bowl, beat the eggs- add the milk and the yeast mixture. Slowly incorporate the flour and mix well to combine. It is easier to mix using a dough hook on a stand mixer, however this can be done with a wooden spoon and some elbow grease.
Add dough to a greased bowl. Cover the bowl with a kitchen towel and let rise in a warm place for 1 hour
Melt remaining ½ cup of butter. Add minced garlic, garlic salt, and basil and stir to combine.
Remove dough from the bowl and put on a floured surface. Form the dough into 1” balls then, dip into the garlic butter and add to a bundt pan. Between each layer of dough balls, add mozzarella pearls, parmesan, pepperoni, and sausage. Repeat until all dough balls and pizza toppings are used. Cover, and let rise for 30 minutes.
Preheat the oven to 350*
Pour remaining melted butter into the Bundt pan over the bubble bread. Place into the oven on the center rack and bake for 30 minutes. Allow to cool for 5 minutes, then flip upside down out of the bundt pan and onto a serving platter. Place a ramekin of marinara sauce in the center for dipping and enjoy!
For a quicker version, use Rhodes Rolls frozen dinner rolls. Allow to almost thaw and then cut in half. Follow the remaining steps in the recipe as written.
You can substitute all-purpose flour for bread flour, however the dough may be a bit more wet and sticky to the touch. Simply add more flour, a tbsp at a time, to get the right consistency of dough.
Use shredded mozzarella instead of pearls, if desired, but shred it yourself from the block to get the best results.
Swap out the sausage and pepperoni for your favorite pizza toppings!