1. Preheat your oven to 350°F (175°C). Lightly grease a bundt pan or a deep round cake tin with olive oil to prevent sticking.
2. If using canned biscuit dough, cut each biscuit into quarters. If using homemade pizza dough, roll it out and cut into roughly 1-inch pieces — aim for uniform size so they cook evenly.
3. In a small bowl, combine the melted butter, minced garlic, and Italian seasoning. Stir well to infuse the butter with fragrant herbs and garlic.
4. Working quickly, dip each piece of dough into the garlic butter mixture, then layer a few pieces into the pan. Sprinkle a handful of mozzarella and some pepperoni slices over the dough. Repeat layering dough, cheese, and pepperoni until all ingredients are used, finishing with a layer of dough.
5. Sprinkle the grated Parmesan and red pepper flakes evenly over the top for a little extra flavour and crunch.
6. Place the pan in the oven and bake for 30-35 minutes, or until the dough is golden brown and cooked through. You’ll know it’s ready when the cheese is bubbling and the top has a lovely crust.
7. Remove from the oven and allow to cool for about 10 minutes before inverting onto a serving plate. This helps the monkey bread hold its shape and makes it easier to pull apart.
8. Garnish with fresh basil leaves if you like, and serve warm. Prepare for lots of happy faces and sticky fingers!

My mum always said patience was the secret ingredient, and that’s never been truer than when waiting for this bread to cool just enough to handle. I remember one Sunday afternoon when my friends and I devoured an entire bundt pan before the tea had even brewed — a glorious mess, but worth every bite.