Bubble Up Pizza Bake

Let Me Tell You About Bubble Up Pizza Bake

So, a couple of years back, on some random Tuesday, I totally botched a homemade pizza. (Forgot to preheat the oven. Who does that?) Anyway, out of sheer “let’s not waste food” panic, I threw everything into a casserole dish with biscuit dough chunks. What came out was way better than I expected — my new favorite dinner hack: Bubble Up Pizza Bake. My family basically licked the dish clean, and now it’s a semi-regular occurrence at our table. I mean, who’s got time to knead dough when there’s biscuits in the fridge?

And, for the record, I still mess up the oven sometimes. But this bake is pretty forgiving. If you mess up, it’s just ‘extra rustic’, right?

Why You’ll Love This (Or At Least Why I Do)

I make this whenever I just don’t have the energy to deal with homemade pizza dough or, honestly, when everyone’s whinging for pizza but I can’t stand the thought of rolling anything out! My family goes nuts for it because you get gooey, cheesy bites with surprise bits of biscuit — almost like pizza met a fluffy cloud. Also, if you’ve got picky eaters, you can sneak in veggies and they’ll never know (unless your kids are like mine and pick out every mushroom, sigh). Plus, it’s a one-dish wonder, so less washing up. (Thank heavens for that.)

The Stuff You’ll Need (Plus the Lazy Swaps)

• 2 cans of refrigerated biscuit dough (I usually use Pillsbury Grands, but the store brand is fine. Or, if you’re feeling fancy, try homemade, though I’ve never been that ambitious.)
• 1 1/2 cups pizza sauce (sometimes I just blitz a can of tomatoes with garlic and call it a day)
• 2 cups shredded mozzarella cheese (I’ve swapped in cheddar when I ran out — still tasty, just a bit sharper)
• 1/2 cup sliced pepperoni (turkey pepperoni works too, or skip entirely for veggie night)
• 1/2 cup chopped bell peppers (optional, but I sneak them in and hope no one notices)
• 1/4 cup sliced black olives (my cousin says these are ‘controversial’, so up to you)
• 1/2 teaspoon dried oregano (or Italian seasoning, or just whatever green flakes you find in the spice cupboard)
• Pinch of red pepper flakes (if you like a little kick—totally optional)
• Cooking spray or a splash of olive oil

Okay, Here’s How You Actually Make It

1. Preheat your oven to 350°F (about 180°C), or, you know, wait until you remember halfway through — it’ll still work. Grease a 9×13-inch baking dish because stuck-on cheese is the enemy.
2. Take those biscuits out of the can (yes, the pop always startles me too) and cut each one into four or six pieces. I’ve done it with kitchen scissors, but a regular knife works. Actually, last time I just tore them up with my hands — less washing up!
3. Toss the biscuit pieces with the pizza sauce in a big bowl. Don’t freak if it looks like a big, sticky mess. It always does, and it always works out.
4. Dump that mess into your baking dish and spread it around a bit — no need for perfection here.
5. Scatter your toppings: half the cheese first, then pepperoni, peppers, olives; then the rest of the cheese on top. (This is where I sneak a bite or two of cheese. No regrets.)
6. Sprinkle those dried herbs and, if you’re feeling brave, the red pepper flakes. Sometimes I forget this step and just sprinkle them on after baking. Still good!
7. Bake uncovered for about 30-35 minutes, or until it’s puffed, golden, and the cheese is bubbling like a cheese volcano. If the top gets a bit too brown, throw some foil on for the last 5 minutes. Or don’t. I like the crispy bits, personally.
8. Let it cool for at least 10 minutes (I know, it’s tough). It sets up as it sits, so don’t skip this unless you like scooping it like pizza stew. Not that I haven’t done that before…

Notes From the Trenches

• Don’t use too much sauce or it’ll get soggy. (I got overexcited one time and it came out more like pizza soup.)
• If you forget to grease the dish, just soak it in hot water later. Or do what I do and leave it for someone else to wash (kidding…sort of).
• Tastes even better the next day, at least I think so. Cold straight from the fridge? Not half bad.
• I once mixed in leftover roasted veggies — worked a treat. But broccoli stems? Eh, wouldn’t recommend.

Variations I’ve Tried (and a Cautionary Tale)

• BBQ Chicken Bubble Up: Swap pizza sauce for BBQ sauce and toss in shredded chicken. The kids loved it, but I thought it was a tad sweet. Might cut the sauce next time.
• Veggie-loaded: Mushrooms, spinach, artichoke hearts — all good. But don’t overdo wet veggies, or you’ll get the dreaded sog.
• Breakfast Version: Tried adding scrambled eggs and bacon. Tasted fine, but the texture was all wrong. Probably won’t do that again!

The Gear (No Fancy Stuff Needed)

I use a basic 9×13-inch glass dish. If you don’t have one, any oven-safe pan works—just adjust the baking time a bit. I did it in a round cake tin once; the edges crisped up differently but nobody complained. And, if you’re really stuck, I’ve even seen folks do mini versions in muffin tins! (Check out this Reddit thread for some wild ideas.)

Storage — Or Lack Thereof

You can keep leftovers (if you have any!) in an airtight container in the fridge for about three days. I mean, they say three days, but honestly, in my house it never lasts more than a day. Reheat in the microwave or, if you’re in no rush, in the oven to keep things crisp-ish.

How I Serve It (And What Goes With)

I usually scoop big messy portions right onto plates and serve with a side salad. Classic Caesar if I’m being good, or just whatever greens I’ve got knocking about. My brother-in-law insists it pairs best with garlic knots, but that’s just a carb overload for me. Sometimes I make a quick ranch dip if folks are feeling fancy. Oh, and a cold beer never hurt.

Little Pro Tips From My Many Mishaps

• Don’t rush the cooling time. I once tried cutting it straight from the oven — total disaster, cheese lava everywhere.
• If you overbake, it gets a bit dry, so peek in early. Actually, I find it works better if you check at 28 minutes, especially if your oven runs hot (mine does and I always forget).
• Using pre-shredded cheese is a lifesaver, but it melts differently. Not worse, just different.

FAQ — Real Questions I’ve Actually Gotten

Can I freeze it? You can, but honestly, it’s just not as good after thawing — the biscuits get a bit sad. Maybe if you’re desperate?

What if I don’t eat meat? Skip the pepperoni, pile on the veggies. Maybe throw in some sauteed mushrooms or chopped spinach. Works great!

Can I use homemade dough? Sure, but it kind of defeats the point (at least for me) — the whole lazy magic is in those biscuit cans. But hey, you do you. Here’s a homemade option if you want to get ambitious: Sally’s Baking Addiction Biscuits Recipe.

Help! My cheese browned too quick — what do I do? Next time, just toss some foil over the top for the last 5-10 minutes. Or accept it as ‘extra flavor’, which is what I tell my kids.

Why is it called Bubble Up? Because the biscuits puff up and ‘bubble’ through the toppings as it bakes. Looks wild, tastes amazing.

By the way, if you’re hunting for more easy family comfort food, I’ve nabbed a lot of inspiration from The Kitchn (so many great weeknight ideas).

And don’t worry if your first attempt is a bit wonky. All of mine were. That’s half the fun (and you’ll have stories for days).