This recipe is sponsored by DeLallo.
Pizza Club is now in session. Gather ’round, kids.
Friends, readers, pizza club members – you do not even want to mess with my love of all things pizza right now. And I do not want to mess with yours. We are a pizza tribe and we unite for cheese and crust!
I’ve been a tiny bit under the weather lately (grr, pre-winter) which means I have one singular food on the mind. It starts with p and ends with izza and it will.not.let.me.go. Because of my current condition, I have made this pull-apart pizza ring approximately 900 times over the last 2 weeks, which has given me time to try every combination under the sun.
And let me tell you: a) it has been healing on a soulful level, and b) there are endless food possibilities when you are working with something as loose and flexible as a pull-apart pizza ring. A few honorable mention combos include:
ricotta, spinach, tomato, and mozzarella
butternut squash, sausage, mozzarella, rosemary and garlic
just plain CHEESE brushed with garlic parsley butter
But I think the best of them all was the cheesy, overly-large meatball version, which is what I’m bringing to your face right straight away today.
Here’s the thing about a pull-apart pizza ring.
You are going about your day-to-day business, not thinking you really need one in your life until BAM! you happen to stumble on a viral Facebook video (fate" yes, absolutely fate) showing you some crazy canned dough wrap-and-bake idea and you think: I could do that better. I could make a party-city pizza version of that that not only bakes into a ring shape (!!) but also uses a REAL CRUST that smells yeasty and amazing and feels thick and soft in my hands, and then forms a gooey cheesy moat around my hot marinara sauce for easy and convenient and maybe borderline excessive dipping.
And then you’re off. You’ve officially fallen off the deep end into pizza bliss.
And pull-apart pizza rings become your li...