Ingredients
- Refrigerated Biscuit Dough: 1 can (16.3 oz or approx. 460g) large refrigerated biscuits (like Pillsbury Grands! Buttermilk or Southern Homestyle).
- Why Grands! Style? Larger, flaky biscuits tend to “bubble up” nicely and provide substantial, fluffy bites throughout the casserole. Smaller biscuits can work but might yield a slightly denser result. Avoid crescent roll dough or pizza dough for this specific “bubble up” texture.
- Pizza Sauce: 1 jar (14-15 oz or approx. 400-425g) or about 1 ¾ cups of your favorite pizza sauce.
- Quality Matters: Choose a sauce you enjoy the flavor of, as it’s a primary taste component. Marinara sauce can be substituted, but pizza sauce often has more concentrated flavor and traditional pizza seasonings.
- Shredded Mozzarella Cheese: 2 cups (8 oz or approx. 225g), preferably low-moisture, part-skim mozzarella for good melting without excess oil.
- Fresh Mozzarella Note: While delicious, fresh mozzarella releases more water and might make the casserole slightly wetter. If using, tear it into small pieces and consider patting it dry. It’s often best mixed with low-moisture mozzarella.
- Your Favorite Pizza Toppings: Approximately 1.5 to 2 cups total, chopped. This is where you customize! See detailed ideas below.
Essential Flavor Boosters & Optional additions:
- Italian Seasoning: 1 teaspoon (optional, enhances the pizza flavor, especially if your sauce is mild).
- Garlic Powder: ½ teaspoon (optional, adds a subtle garlic note throughout).
- Olive Oil or Cooking Spray: For greasing the baking dish.
- Grated Parmesan Cheese: ¼ cup (optional, for sprinkling on top before or after baking for extra salty, nutty flavor).
- Cooked Meat (If Using): Ensure any meat toppings (sausage, ground beef, bacon) are fully cooked and drained before adding.
Popular Pizza Topping Ideas (Combine Your Favorites!):
- Meats (Cooked & Drained):
- Pepperoni (regular or mini)
- Cooked Italian Sausage (crumbled)
- Cooked Ground Beef (seasoned lightly, perhaps with Italian herbs)
- Diced Ham
- Cooked Bacon (crumbled)
- Shredded or Diced Cooked Chicken (plain or mixed with BBQ sauce for a twist)
- Vegetables (Chopped):
- Sliced Mushrooms (fresh or canned, drained)
- Chopped Bell Peppers (any color)
- Chopped Onions (red or yellow)
- Sliced Black Olives (canned, drained)
- Sliced Green Olives
- Banana Peppers or Jalapeños (sliced, for heat)
- Sun-Dried Tomatoes (oil-packed, drained and chopped)
- Artichoke Hearts (canned or jarred, drained and chopped)
- Spinach (fresh, roughly chopped – it will wilt down considerably)
- Other Cheeses (Combine with or Substitute for some Mozzarella):
- Shredded Provolone
- Shredded Cheddar (use judiciously, can be oily)
- Shredded Italian Blend Cheese
- Ricotta Dollops (for creamy pockets)
Ingredient Notes:
- Ensure biscuits are not expired and are still cold when you start.
- Measure cheese loosely packed. You can always add more if you like it extra cheesy!
- Don’t go overboard on wet toppings (like excessive fresh mushrooms or raw spinach) without accounting for the moisture they release.
Instructions
- Prepare the Biscuits:
- Open the can of refrigerated biscuits. Separate the individual biscuits.
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish (or a similar 3-quart casserole dish) with olive oil or cooking spray. Ensure you grease the bottom and sides well to prevent sticking.
- Using kitchen shears (easiest method) or a knife, cut each biscuit into quarters. Some prefer sixths for smaller bites, but quarters generally work well for the “bubble up” effect.
- Place the biscuit pieces directly into the greased baking dish as you cut them. Spread them out slightly but don’t worry about perfect placement yet.
- Add Toppings (First Layer):
- Sprinkle about half of your chosen cooked meat and vegetable toppings evenly over the biscuit pieces in the dish. This helps distribute the toppings throughout the casserole, not just on top.
- Prepare the Sauce Mixture:
- In a medium-sized mixing bowl, combine the pizza sauce, Italian seasoning (if using), and garlic powder (if using). Stir well.
- Combine Biscuits, Sauce, and Cheese:
- Pour the prepared pizza sauce mixture evenly over the biscuit pieces and toppings in the baking dish.
- Add 1.5 cups (reserving ½ cup for the top) of the shredded mozzarella cheese to the dish.
- Using a large spoon or rubber spatula, gently stir everything together directly in the baking dish until the biscuit pieces are evenly coated with sauce and cheese, and the toppings are distributed. Try to ensure biscuits aren’t all clumped together. Avoid overmixing.
- Smooth and Top:
- Spread the mixture evenly in the baking dish.
- Sprinkle the remaining ½ cup of shredded mozzarella cheese evenly over the top.
- Add any remaining toppings you want showcased on the surface (like pepperoni, extra olives, etc.).
- Sprinkle with grated Parmesan cheese (if using).
- Bake:
- Place the baking dish into the preheated oven.
- Bake for 25 to 35 minutes, or until the top is golden brown and bubbly, and the biscuit dough is cooked through.
- Checking Doneness: The biscuits should be puffed up and golden. You can test for biscuit doneness by inserting a toothpick or knife into a few of the biscuit pieces – it should come out clean or with melted cheese, but no wet dough. If the top is browning too quickly before the biscuits are cooked, you can loosely tent the dish with aluminum foil for the last 5-10 minutes of baking.
- Rest Before Serving:
- Once baked, carefully remove the casserole from the oven (it will be very hot!).
- Crucial Step: Let the Bubble Up Pizza Casserole rest for 5 to 10 minutes before serving. This allows the cheese and sauce to set slightly, making it easier to scoop and serve, and preventing burns from molten cheese.
- Serve:
- Scoop servings onto plates. Garnish as desired (see “How to Serve” section).
Nutrition
- Serving Size: one normal portion
- Calories: 450 - 650