Bubble Up Pizza Bake
You know those nights when you want something that tastes like you put effort into dinner, but you really didn’t?
This bubble up pizza bake is exactly that.
I started making this when I was looking for something that would satisfy my pizza cravings without the whole pizza-making process. And honestly, it’s become one of those recipes I make at least twice a month now.
The biscuit dough gets golden and crispy on top while staying soft underneath, and every bite has melted cheese, pepperoni, and that classic pizza flavor.
My husband asks for this more than actual pizza at this point. 🍕
What You’ll Need
Main Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Refrigerated biscuit dough | 2 cans (16.3 oz each) | Keep cold until ready to use |
| Mozzarella cheese (shredded) | 3 cups total | 2 cups for mixing, 1 cup for topping |
| Pepperoni slices | 1 cup (40-50 slices) | Reserve some for topping |
| Pizza sauce | 1½ cups | Your favorite brand works |
| Parmesan cheese (grated) | ½ cup | Adds extra flavor |
Seasonings
| Seasoning | Amount |
|---|---|
| Italian seasoning | 2 teaspoons |
| Garlic powder | 1 teaspoon |
| Dried oregano | ½ teaspoon |
| Red pepper flakes | ½ teaspoon (optional) |
Optional Toppings
- Fresh basil leaves for garnish
- Extra pepperoni for crispy topping
- A drizzle of olive oil for shine
Tools You’ll Need
Essential:
- 9×13 inch baking dish
- Large mixing bowl
- Sharp knife or kitchen scissors
- Measuring cups and spoons
Nice to Have:
- Wooden spoon or spatula
- Aluminum foil
- Parchment paper (makes cleanup easier)
Also Read: Strawberry Box Cake Mix Hacks
Pro Tips
💡 Don’t skip cutting the biscuits into quarters
I know it seems tedious, but this is what creates those amazing “bubbles” that get crispy and golden. Bigger pieces won’t cook evenly and you’ll end up with doughy centers.
💡 Reserve some pepperoni for the top
Place them on after you add the final cheese layer. They’ll get crispy and add visual appeal, plus who doesn’t want pepperoni in every single bite?
💡 Let it rest for 5 minutes before serving
I’m impatient too, but this helps the cheese set just enough so your servings don’t fall apart into a hot mess on the plate.
💡 Use cold biscuit dough straight from the fridge
Room temperature dough gets sticky and harder to work with. Keep it cold until you’re ready to cut it.
💡 Grease your baking dish really well
Or use parchment paper. Trust me on this one. Nothing’s worse than half your dinner stuck to the pan.
Cooking Timeline
| Step | Time | What’s Happening |
|---|---|---|
| Prep & Mix | 10 minutes | Cut biscuits, mix ingredients |
| Covered Bake | 25 minutes | Biscuits start cooking through |
| Uncovered Bake | 15-20 minutes | Top gets golden and crispy |
| Rest Time | 5 minutes | Cheese sets, flavors settle |
| Total Time | 55-60 minutes | Mostly hands-off |
Real Talk: You’re only actively working for about 10 minutes. The rest is just waiting for the oven to do its thing while you pour yourself a drink.
Substitutions and Variations
Protein Swaps
Meat Lovers: Add cooked Italian sausage, crumbled bacon, or diced ham along with the pepperoni.
Vegetarian: Skip the pepperoni and load it up with bell peppers, mushrooms, olives, and onions. Sauté them first to remove excess moisture.
Turkey Pepperoni: Works perfectly. Less greasy, slightly less crispy, but just as tasty.
Cheese Options
| Instead of Mozzarella | Try This |
|---|---|
| Italian blend | More complex flavor profile |
| Provolone + Mozzarella | Sharper, tangier taste |
| Sharp cheddar mix | Bold and extra melty |
| Pepper jack | Adds a spicy kick |
Sauce Variations
White Pizza Version: Use Alfredo sauce instead of marinara
Pesto Lovers: Mix half marinara, half pesto for something different
Spicy Route: Add hot sauce or use arrabbiata sauce
Dietary Modifications
Gluten-Free: Use gluten-free biscuit dough (Pillsbury makes one)
Lower Sodium: Choose low-sodium sauce and pepperoni, skip the added salt
Dairy-Free: Not gonna lie, this one’s tough. Try dairy-free mozzarella, but the texture won’t be the same
Make-Ahead Tips
You can prep this entire dish up to 24 hours ahead.
Assemble everything in the baking dish, cover tightly with plastic wrap and then foil, and refrigerate.
When you’re ready to bake, let it sit at room temperature for 20 minutes, then bake as directed. You might need an extra 5 minutes since it’s cold.
Freezer Note: I wouldn’t recommend freezing this before baking since the biscuit dough doesn’t freeze well unbaked. But you can freeze leftovers after baking for up to 2 months.
How to Make Bubble Up Pizza Bake
Step 1: Prep Your Oven and Pan
Preheat your oven to 375°F.
Spray a 9×13 inch baking dish generously with cooking spray or line it with parchment paper.
Set it aside.
Step 2: Cut the Biscuits
Open both cans of biscuit dough and separate the biscuits.
Using a sharp knife or kitchen scissors, cut each biscuit into quarters.
You should end up with about 40 pieces total.
Also Read: Gordon Ramsay Buttercream Frosting Recipe
Step 3: Mix the Base
In a large bowl, combine the biscuit quarters, 1 cup of pizza sauce, 2 cups mozzarella cheese, about 30 pepperoni slices (save the rest for topping), Italian seasoning, garlic powder, and dried oregano.
Gently toss everything together with your hands or a wooden spoon.
You want every piece to have some sauce and cheese on it.
Step 4: Layer in the Dish
Pour the mixture into your prepared baking dish.
Spread it out evenly, but don’t press down too hard.
You want some air pockets for those bubbles to form.
Step 5: Add the Toppings
Drizzle the remaining ½ cup of pizza sauce over the top.
Sprinkle the additional 1 cup of mozzarella cheese evenly across the surface.
Arrange the remaining pepperoni slices on top.
Finish by sprinkling the Parmesan cheese and red pepper flakes (if using) over everything.
Step 6: Bake
Cover the dish loosely with aluminum foil.
Bake for 25 minutes covered.
Remove the foil and bake for another 15-20 minutes until the biscuits are golden brown and cooked through.
The cheese should be bubbly and starting to brown in spots.
Step 7: Rest and Serve
Remove from the oven and let it sit for 5 minutes.
This helps everything set up so it doesn’t fall apart when you serve it.
Garnish with fresh basil if you’re feeling fancy, slice into squares, and serve hot.
Visual Doneness Guide
| What You’re Looking For | What It Means |
|---|---|
| Golden brown top | Biscuits are cooked through |
| Bubbling cheese | Everything’s hot and melted |
| Slight browning on cheese | Extra flavor from caramelization |
| Firm edges | Won’t fall apart when serving |
| Knife comes out clean | No raw dough in the center |
Leftovers and Storage
Refrigerator Storage
Store leftovers in an airtight container for up to 4 days.
Reheating: Microwave individual portions for 60-90 seconds, or reheat the whole thing covered in a 350°F oven for 15-20 minutes.
Freezer Storage
Let the bake cool completely, then cut into individual portions.
Wrap each piece in plastic wrap, then place in a freezer bag.
Freeze for up to 2 months.
Reheating from frozen: Microwave for 2-3 minutes or bake in a 350°F oven for 25-30 minutes.
Pro Tip: I usually make a double batch and freeze half for those nights when I can’t even think about cooking. The texture holds up surprisingly well.
Nutritional Information
| Nutrient | Per Serving (1/8 of recipe) |
|---|---|
| Calories | 385 |
| Protein | 16g |
| Carbohydrates | 35g |
| Fat | 19g |
| Saturated Fat | 8g |
| Fiber | 2g |
| Sugar | 6g |
| Sodium | 1,240mg |
Keep in mind these numbers can vary based on the specific brands you use, especially the biscuit dough and pepperoni.
Meal Pairing Suggestions
This is pretty filling on its own, but here’s what I usually serve alongside it:
My Go-To Combos
| Side Dish | Why It Works |
|---|---|
| Simple side salad with Italian dressing | Freshness cuts through all that cheese |
| Caesar salad | Creamy dressing + crispy romaine = perfect |
| Roasted broccoli | Makes you feel slightly better about the carbs |
| Garlic bread | Full carb overload mode activated |
| Green beans | Light, crispy, balances the richness |
Also Read: Creamy Potato Soup with Italian Sausage
Drink Pairings
Wine lovers: A light red like Chianti or Pinot Noir
Beer drinkers: Pale ale or lager works great
Non-alcoholic: Sparkling water with lemon, iced tea, or lemonade
Cooking Time Efficiency Tips
The total time from start to finish is about an hour, but most of that is hands-off baking time.
I usually prep the ingredients while the oven preheats.
Cutting the biscuits takes maybe 5 minutes, and mixing everything takes another 3-4 minutes. So you’re looking at less than 10 minutes of actual work.
Time-Saving Hacks
Morning prep: Cut the biscuits and portion out your ingredients in the morning. Store everything separately in the fridge, then just mix and bake when you get home.
Kid helper: This is one of those recipes where kids can actually help. My friend’s 7-year-old loves cutting the biscuits with kitchen scissors.
Double batch: Make two at once. Bake one for dinner, freeze one for later.
Serving Size Guide
| Number of People | What to Expect |
|---|---|
| 4 people | Generous portions with leftovers |
| 6 people | Normal servings, maybe a few leftovers |
| 8 people | Standard portions, no leftovers |
| 10+ people | Make a double batch |
FAQ
Can I use homemade pizza dough instead?
Technically yes, but it won’t have that same “bubble up” texture.
If you want to use pizza dough, I’d recommend making a regular pizza casserole instead.
The refrigerated biscuits are really what make this recipe work.
Do I have to use pepperoni?
Not at all.
You can use any pizza toppings you like.
Just remember that vegetables need to be cooked first to remove excess moisture, and any raw meat needs to be fully cooked before adding it to the dish.
Why is my bake doughy in the middle?
This usually means the biscuit pieces were too large or packed too tightly.
Make sure you’re cutting each biscuit into actual quarters (not halves).
Don’t press the mixture down hard when you put it in the pan.
Can I make this in a different size pan?
You can use a 9×9 square pan, but you’ll need to increase the baking time by about 10 minutes since it’ll be thicker.
For a larger crowd, double the recipe and use a larger pan.
Also Read: Beef Enchiladas
How do I know when it’s done?
The top should be golden brown and the cheese should be bubbly.
If you’re not sure, stick a knife into the center and pull out a piece of biscuit.
It should be cooked through, not doughy or raw in the middle.
Can I add more cheese?
I mean, this is America.
You can add as much cheese as your heart desires.
Just know that too much can make it greasy. I find 3 cups total (2 in the mixture, 1 on top) is the sweet spot.
What if I don’t have Italian seasoning?
Mix equal parts dried basil, oregano, and thyme.
That’s basically what Italian seasoning is anyway.
Will this work with turkey pepperoni?
Absolutely.
Use whatever pepperoni you prefer.
Turkey pepperoni has less fat so it won’t get quite as crispy, but it’ll still taste great.
Can I prep this in the morning and bake it at night?
Yes! That’s actually one of my favorite ways to use this recipe.
Just cover it tightly and refrigerate. Let it sit at room temperature for 20 minutes before baking, and you might need to add 5 extra minutes to the bake time.
What’s the best way to reheat leftovers?
For best results, use the oven at 350°F for 15-20 minutes covered with foil.
Microwave works in a pinch (60-90 seconds), but the texture won’t be quite as good.
Common Mistakes to Avoid
| Mistake | Why It’s a Problem | The Fix |
|---|---|---|
| Biscuit pieces too big | Won’t cook evenly | Cut into actual quarters |
| Packing mixture too tight | No air for bubbles | Spread loosely in pan |
| Skipping the rest time | Falls apart when serving | Wait the full 5 minutes |
| Not greasing the pan | Half your dinner stuck | Use cooking spray or parchment |
| Room temp dough | Gets sticky and hard to work with | Keep refrigerated until use |
| Too much sauce | Becomes soupy | Stick to the 1½ cups total |
Why This Recipe Actually Works
The magic is in the biscuit dough.
When you cut it into quarters and toss it with sauce and cheese, each piece gets coated. As it bakes, the dough expands and creates these amazing pockets of crispy, cheesy goodness.
The covered baking phase steams everything, cooking the biscuits through without burning the top.
Then the uncovered phase creates that golden, crispy top layer everyone fights over.
It’s basically foolproof.
Wrapping Up
This bubble up pizza bake is one of those recipes that looks impressive but is secretly super easy.
The combination of crispy-topped biscuit dough, gooey melted cheese, and classic pizza flavors hits different on a random Tuesday night.
And the fact that it comes together in under an hour with minimal effort makes it even better.
I’d love to hear how yours turns out!
Drop a comment below and let me know if you tried any variations or if you have questions.
And if your family loves it as much as mine does, I want to hear about that too.
