Skip to main content

Bubble-Up Pizza


I've been wanting to make this Bubble-Up Pizza forever, and it finally made the menu.  I think the main reason it's never really been a priority is because it seems too easy, and with the "too easy recipe raves" on Pinterest, I'm often completely underwhelmed.

This was not the case.  No, this is not a recipe that I'm going to serve at a big family dinner, but it is a great addition to our rotation of quick and easy weeknight meals that will satisfy the entire family.  As with many easy recipes like this, it is easy to vary it up and it can be like a new meal each time you make it!  Next time I think I'm going to try the enchilada version I've seen floating around.

Bubble-Up Pizza
Ingredients:
12 Refrigerated Biscuits (Pillsbury), or more if using smaller than the "standard" size
1 jar pizza sauce, or just under 2 cups homemade
2 cups shredded mozzarella cheese
1 cup favorite pizza toppings - pepperoni, cooked bacon, mushrooms, sliced peppers, etc.
Fresh Basil for garnish

Directions:
Preheat oven as indicated on the biscuit cans.  Cut each biscuit in to 4 pieces.

In a large bowl, combine dough pieces, sauce, toppings and cheese.  Set aside about 1/2 a cup of cheese for topping.

Pour mixture in to a prepared skillet or baking dish.  Top with remaining cheese.

Bake for about 25-30 minutes and top with chopped basil.  Bake for another 5 minutes until biscuits are cooked through.

Serve immediately.

Source: various pins on Pinterest

Comments

  1. This is right up my alley for a quick and easy night! Thanks for sharing it!

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it