Bubble Up Pizza Casserole

I enjoy cooking, but sometimes I want something quick and easy and this definitely qualifies. It’s simple, but it really hits the spot for a pizza craving, and the way I make it, it’s a lot healthier too. It’s delicious as it is, but if you’re not very health conscious, you could certainly use higher-fat ingredients. I don’t think you need to, though.

Bubble Up Pizza Casserole

  • 1 pound 96% lean ground beef
  • 1 onion, chopped (I skipped the onion)
  • 16 oz. low-fat pizza sauce
  • 15 oz can tomato sauce
  • 1/2 tsp dried basil
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 17 slices Turkey Pepperoni
  • 15 oz. refrigerated breadsticks or biscuit dough
  • 2 c. part skim milk mozzarella cheese, shredded
  • Veggie Toppings (feel free to add any vegetables you’d put on pizza: mushrooms, olives, whatever. I personally skip the veggies on my pizza, so I skipped them here too)

1. Preheat oven to 350 F. In skillet, brown beef and pepperoni over medium heat until browned, stirring to crumble. Drain beef and return to skillet. Stir in onion, tomato sauce, Pizza sauce, basil, garlic and Italian seasoning.

2. Add veggies, if using. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9×13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Note: I’ve made this one before, and I’m sure I’ll make it again. I like it better with breadstick dough than with the biscuit dough, but it was good both ways. The directions may sound strange, but the dough pieces puff up from inside the dish to take the place of pizza crust. It’s really good.

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8 Responses to “Bubble Up Pizza Casserole”

  1. Ysobel

    I am definitely going to make this for my pizza loving boyfriend, only with sausage… That’d work too, right? We’re not very into pepperoni..

  2. Jordan

    I’m always disappointed in homemade pizzas, but this looks like a good compromise, and most tasty. Definitely going on the want-to-try list. I’m hoping to try this one out soon, too.

  3. Teri

    Have you tried Alton Brown’s pizza crust? We used the pizza stone and followed his method, and we were pretty impressed (though you do have to start the dough a day in advance, which means we’ve never really tried it again).

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  5. Jordan

    I finally made this last night, and it was as good as I expected. I’m looking forward to eating the leftovers.

    A couple notes about the recipe-as-written: You list pizza sauce and tomato sauce in the ingredients but only mention the tomato sauce in the instructions. I just put both in at the same time and it turned out fine.

    Also, it was unclear how to drain the beef mixture after I’d added the liquid ingredients–perhaps that’s meant to come first?

    Apart from that it was delightfully easy. I think next time I’ll use a spicy sausage instead of ground beef for a little added “zing.”

    Thanks again for the great recipe!

  6. Teri

    It was meant to come first, and I’ve fixed it. Thanks, Jordan. Glad you liked it. 🙂

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