So, Bubble Up Pizza Bake: My Kind of Weeknight Magic
Alright, imagine this: it’s Tuesday, everyone’s grumpy, the fridge is looking a bit sad, and I just want something easy that tastes like a big hug. Enter Bubble Up Pizza Bake! The first time I made this was after a long day of, well, life—I was sort of improvising with what I had, and honestly, I might have even cursed at the can of biscuits (those lids never pop open the first try, do they?). But when that cheesy, bubbly wonder came out of the oven, my kids actually cheered. No, really—like I’d just won a medal or something. Plus, the leftovers made an amazing breakfast. Who knew?
Why I Think You’ll Love This (And Why My Family Won’t Let Me Skip It)
I make this when I can’t be bothered to knead dough or wait for pizza delivery (which, in my neighborhood, takes longer than growing the wheat yourself). My family goes nuts for this because it’s so hearty and you can toss in whatever you like. My youngest once tried to sneak in pineapple—controversial move, but it actually wasn’t half bad. Plus, if you’re ever feeling a little lazy or just not in the mood for a pile of dishes, this is the answer. Oh, and if you forget to grease the pan? Been there, scraped that; still tasty.
Stuff You’ll Need (And My Unapologetic Substitutions)
- 1 can of refrigerated biscuit dough (I use whatever’s on sale; my gran swore by Pillsbury, but store brand is fine)
- 1 to 1.5 cups pizza sauce (sometimes I steal leftover pasta sauce—nobody notices)
- 1.5 cups shredded mozzarella (but cheddar works if you’re in a pinch, or mix ‘em up)
- 1/2 cup mini pepperoni, or chopped regular pepperoni (or skip it for veggie, or use leftover sausage—go wild)
- 1/2 bell pepper, diced (totally optional)
- 1/4 red onion, diced (I leave it out if my niece is around—she’s anti-onion, for reasons unknown)
- Handful of black olives, sliced (or not, I sometimes forget them)
- 1 tsp dried Italian seasoning (or just oregano—sometimes I just shake out whatever’s left in the little jar)
- Olive oil for greasing (but butter also works, and once I used cooking spray because I was in a rush)
How I Actually Throw This Together
- Preheat your oven to 180°C (that’s 350°F if you don’t speak Celsius).
- Grease a 9×13 inch baking dish. I’ve tried skipping this step and… just don’t. Trust me.
- Cut those biscuits into quarters—kitchen scissors make it easier, but a knife works too. (This is where my dog usually appears like a biscuit-seeking missile.)
- Toss your biscuit pieces in a big bowl with the pizza sauce. I use my hands because it’s fun, but a spoon is fine if you’re feeling fancy. Make sure all the dough is coated—don’t worry if it looks a bit weird at this stage—it always does!
- Dump (gently, or not) the saucy biscuits into your baking dish and spread them out.
- Layer on your toppings: scatter the cheese first, then pepperoni, then veggies, olives, and finally sprinkle your Italian seasoning over the whole thing. This is where I usually sneak a taste or two of cheese. (Who wouldn’t?)
- Bake for about 25-30 minutes, until it’s golden and bubbling and your kitchen smells like a pizzeria. Sometimes it takes a bit longer if I accidentally overloaded it with toppings—just keep an eye on it.
- Let it cool for at least 5-10 minutes before digging in. (Or don’t, but be prepared for a molten cheese situation—I learned the hard way.)
Some Notes I Learned the Hard Way
- If you overload it with veggies, sometimes it comes out a bit soggy. Actually, I find it works better if I pre-cook the watery veg.
- Biscuit dough at the edges goes brown a bit faster than the middle—so, if you’re feeling extra, cover loosely with foil for the last 10 minutes.
- I once tried using crescent roll dough; it mostly worked, but the texture was a bit odd. Not my fave.
- Don’t worry if you only have a round casserole dish; just smush it in. Shape doesn’t matter here.
Variations I’ve (Mostly) Tried
- Veggie Supreme: add mushrooms, spinach, and swap pepperoni for roasted red peppers (my sister’s idea—you do you!)
- BBQ Chicken: toss in leftover chicken and use BBQ sauce instead of pizza sauce; my spouse loves this one.
- Breakfast Style: cracked a few eggs on top halfway through baking. Looked cool, but honestly, the biscuits were too soggy for my taste. Maybe you’ll have better luck?
- Buffalo: drizzle buffalo sauce and some blue cheese crumbles. A bit wild, but really wakes you up.
The Gear I Use (And How I Improvise When I’m Missing Stuff)
- 9×13 inch baking dish – but I’ve used two smaller pans side-by-side, or a deep cake tin. Don’t stress it.
- Mixing bowl (or, sometimes, a big pot when all my bowls are in the dishwasher)
- Scissors or knife for biscuit duty
- Oven mitts—because, well, burns hurt
Honestly, if you don’t have a proper baking dish, I’ve even lined a sheet pan with foil and gone that route. Not ideal, but it worked in a pinch.
Storing the Leftovers (If You’re Lucky Enough to Have Any)
Cover leftovers and pop ‘em in the fridge—they’ll keep for about 3 days. I actually think it tastes better the next day after the flavors hang out a bit. But, truthfully, in my house it never lasts more than a day. Cold out of the fridge with a little hot sauce is, chef’s kiss.
How We Serve It (And What I Love On The Side)
We usually eat this straight from the pan, standing around the kitchen, but if I’m feeling fancy I’ll serve it with a quick salad (arugula, lemon, olive oil—done). My kids like ranch for dipping, which I resisted for years but now I’ve given in. Garlic bread? Why not.
Lessons Learned (Aka: Don’t Be Like Me)
- I once tried to rush the biscuit coating step and ended up with dry patches—just toss and coat well, it’s worth the extra 30 seconds.
- If you don’t let it cool a bit before cutting, the cheese sort of slides off in one go. I mean, it’s still good, but it looks a mess.
- And don’t overthink the toppings. Seriously, it’s pizza—there are no rules.
Your Bubble Up Pizza Bake Questions (That People Actually Asked Me)
Can I prep this ahead of time?
Yeah, sort of. You can mix the biscuit pieces and sauce, then keep in the fridge a few hours. But assemble with cheese and toppings just before baking or it goes a bit mushy.
Can I make this gluten free?
Probably, if you find gluten-free biscuits. I’ve only tried once (using this biscuit recipe from King Arthur Baking) and it was pretty decent, though a tad more crumbly.
What if I don’t have pizza sauce?
Use marinara or even tomato soup thickened up a bit. Or, in a pinch, mix tomato paste with a splash of water and some spices—no one will know (unless they’re Italian, maybe…).
Can I freeze it?
I have, but honestly, it’s best fresh. The texture gets a little odd when thawed. But if you must, wrap portions individually and reheat in the oven, not the microwave.
Does it only work with biscuits?
Mostly, yeah. Crescent dough is an option but, like I said, it’s a bit softer. Let me know if you try puff pastry—on second thought, actually, don’t. That was a disaster for me.
Oh, and if you’re after more pizza inspiration, check out Serious Eats’ pizza recipes—I steal ideas from there all the time.
That’s it! Bubble Up Pizza Bake is messy, comforting, and perfect for, well, real life. If you make it, let me know what strange topping combos you try—maybe you’ll invent the next family classic (or at least get a good story out of it).
Ingredients
- 1 can (16 oz) refrigerated biscuit dough
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/2 cup cooked and crumbled Italian sausage
- 1/4 cup sliced black olives
- 1/4 cup diced green bell pepper
- 1 teaspoon dried Italian seasoning
Instructions
-
1Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
-
2Cut the biscuit dough into quarters and place the pieces evenly in the prepared baking dish.
-
3Spoon the pizza sauce over the biscuit pieces, making sure to cover them evenly.
-
4Sprinkle half of the mozzarella cheese over the sauce, then add pepperoni, cooked sausage, black olives, and green bell pepper.
-
5Top with the remaining mozzarella cheese and sprinkle with dried Italian seasoning.
-
6Bake for 30 minutes or until the biscuits are cooked through and the cheese is bubbly and golden. Let cool for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
