Pepperoni Pizza Monkey Bread with Dipping Sauce

Grease a 12-cup Bundt pan; set aside. In a medium bowl, toss together the pepperoni, cheeses, and oregano. Place the olive oil in a small bowl.

Take the prepared (or thawed) pizza dough and pat into an 8-inch square. Cut into 64 one-inch pieces and roll each into a ball.

Briefly dip each ball of dough into the olive oil and add to the bowl with the cheeses and pepperoni. Once all of the dough balls have been added, toss well to combine. Transfer the mixture to the prepared Bundt pan in an even layer. Cover with plastic wrap and place in a warm, draft-free place until nearly doubled in size, 45 minutes to 1 hour.

Meanwhile, preheat the oven to 400 degrees F and adjust the oven rack to the lower-middle position. Once the dough has risen, place the pan in the oven and bake until golden brown, about 30 minutes.

Make the Sauce: While the bread bakes, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

Remove the bread from the oven and allow to cool for 5 minutes. Then, turn the bread out onto a plate and serve warm or at room temperature with dipping sauce.