You know those nights? The ones where the craving for a cheesy, saucy pizza hits you like a ton of bricks, but your energy level is hovering somewhere around zero.
Making dough from scratch is out. Waiting for delivery feels like an eternity. That’s the exact kind of night that led me to this beautiful creation: the Bubble Up Pizza Bake.
It’s all the pizza goodness you love—the melty cheese, the zesty sauce, the savory toppings—all baked into one ridiculously easy casserole. The “bubble up” magic comes from canned biscuit dough that puffs up into soft, chewy bites.
This isn’t just a recipe; it’s a weeknight lifesaver. It’s the perfect dish for feeding a hungry family, bringing to a potluck, or just satisfying that intense pizza craving without any of the usual fuss.
What You’ll Need
Here are the simple ingredients that come together to create this masterpiece. No fancy shopping trip required.
- Ground Beef: One pound of lean ground beef works best to keep it from getting too greasy.
- Pizza Sauce: A 15-ounce jar is perfect. Use your favorite brand!
- Canned Biscuits: A 16.3-ounce can of refrigerated buttermilk biscuits. The non-flaky kind is ideal.
- Shredded Mozzarella Cheese: You’ll need about two cups, but I won’t judge if you add more.
- Pepperoni: About half a cup of sliced pepperoni, or more to cover the top.
- Italian Seasoning: One tablespoon adds that classic pizzeria flavor.
- Garlic Powder: One teaspoon for a little extra kick.
- Olive Oil: Just a tablespoon for browning the meat.
Tools Required for the Job
You won’t need any specialized equipment for this bake. Just your basic kitchen essentials.
- 9×13 inch Baking Dish
- Large Skillet
- Mixing Bowl
- Spatula or Wooden Spoon
- Knife or Pizza Cutter
How to Make Bubble Up Pizza Bake
Follow these simple steps and you’ll have a delicious pizza casserole ready in no time.
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish so nothing sticks.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until it’s browned, breaking it apart with a spatula as you go. Drain off any excess fat.
Step 3: While the beef is cooking, open your can of biscuits. Separate them and cut each biscuit into quarters. A pizza cutter makes this super fast!
Step 4: In a large mixing bowl, combine the quartered biscuit pieces, the cooked ground beef, pizza sauce, one cup of the mozzarella cheese, the Italian seasoning, and garlic powder. Stir gently until everything is evenly coated in sauce.
Step 5: Pour the mixture into your prepared baking dish and spread it out into an even layer.
Step 6: Sprinkle the remaining one cup of mozzarella cheese over the top. Arrange the pepperoni slices evenly over the cheese.
Step 7: Bake for 25-30 minutes, or until the top is golden brown and bubbly, and the biscuit dough is cooked through. You can check by inserting a toothpick into the center; it should come out clean.
Step 8: Let the bake rest for about 5-10 minutes before serving. This helps it set up, making it much easier to scoop and serve.
Pro Tips From My Kitchen
I’ve made this bake more times than I can count. Here are a few tricks I’ve picked up along the way to guarantee success.
- Pat Your Pepperoni: Before you place pepperoni on top, lay the slices on a paper towel and pat them dry. This removes a surprising amount of grease and helps the top get nice and crisp instead of oily.
- Don’t Fear the Center Check: To make absolutely sure the biscuits in the middle are cooked, don’t just rely on a golden top. Gently pull apart a section in the center with a fork to peek inside. You want to see fluffy, cooked dough, not a gooey mess.
- Resting is Essential: I mentioned this in the instructions, but it’s worth repeating. Letting the casserole rest is crucial. It allows the cheese and sauce to set, so when you scoop it out, you get a perfect portion instead of a soupy pile.
- Shred Your Own Cheese: Pre-shredded cheese is coated in starches to prevent clumping, which can make it melt less smoothly. Grating a block of mozzarella yourself takes an extra minute but results in a much better melt.
Substitutions and Variations
This recipe is incredibly flexible. Think of it as a blank canvas for your favorite pizza toppings. Here are some ideas to get you started.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Ground Beef | Italian Sausage, Ground Turkey | Sausage adds amazing flavor. |
| Vegetarian | Mushrooms, Bell Peppers, Onions | Sauté veggies before mixing in. |
| Cheese | Provolone, Parmesan, Cheddar Blend | A mix of cheeses adds complexity. |
| Sauce | Alfredo Sauce, BBQ Sauce | Try a chicken, bacon, alfredo version! |
Make-Ahead Tips
If you want to get a head start on dinner, you can prep some components in advance. Brown the ground beef and store it in an airtight container in the fridge for up to 2 days. You can also chop any veggies you plan to add.
I would not recommend fully assembling the casserole ahead of time. The raw biscuit dough will absorb the sauce and become soggy if it sits for too long before baking.
Nutrition, Diets, and Meal Pairing
This is a hearty comfort food, perfect for a satisfying meal. Here’s a look at how to fit it into your lifestyle and what to serve with it.
(Note: Nutritional information is an estimate based on the ingredients listed and will vary.)
| Category | Suggestion |
|---|---|
| Calories (per serving) | Approx. 450-550 kcal |
| Gluten-Free Swap | Use a gluten-free biscuit mix. |
| Lower-Carb Idea | Keto biscuit recipes can be used as a base. |
| Meal Pairing | A simple green salad with vinaigrette. |
| Veggie Side | Steamed broccoli or roasted green beans. |
Tips for Leftovers and Storage
If you’re lucky enough to have leftovers, they are fantastic the next day. The flavors have even more time to meld together.
Storage: Once the bake has cooled completely, transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
Reheating: You can reheat individual portions in the microwave for a minute or two. For the best texture, I recommend reheating it in the oven or a toaster oven at 350°F until warmed through. This helps the biscuits and topping get crisp again.
Frequently Asked Questions
Here are answers to some common questions that might pop up while you’re making this dish.
Q1. Can I use flaky layer biscuits instead of buttermilk biscuits?
Ans: You can, but the texture will be different. Flaky biscuits tend to separate into layers rather than creating the soft, dumpling-like bites that the buttermilk biscuits do. It will still be delicious, just with a flakier texture.
Q2. My bake came out a little soggy on the bottom. What did I do wrong?
Ans: This usually happens for one of two reasons. Either the ground beef wasn’t drained well enough, or a little too much sauce was used. Make sure to drain all the fat from the meat and stick to the recommended amount of sauce for the best results.
Q3. Can I make this vegetarian?
Ans: Absolutely! Simply omit the ground beef. To bulk it up, you can add more veggies. Sautéed mushrooms, onions, bell peppers, and black olives are all fantastic additions. Just cook them a bit before mixing them in.
Q4. How do I prevent the top from browning too quickly?
Ans: If you notice the cheese and pepperoni are getting too dark before the biscuits are fully cooked, you can loosely cover the baking dish with a piece of aluminum foil for the last 10 minutes of baking time. This will protect the top while allowing the inside to finish cooking.
Wrapping Up
There you have it—a meal that’s fun to make, a joy to eat, and a guaranteed crowd-pleaser. This Bubble Up Pizza Bake has saved many of my busy weeknights from the takeout trap, and I hope it does the same for you.
It’s the kind of comfort food that brings everyone to the table with a smile.
Now it’s your turn! Give this recipe a try and let me know how it goes. What toppings did you use? Did you discover a new variation? Drop a comment below with your experience or any questions you have. I love hearing from you!
