I don’t have a clue where bubble pizza originated, but it seems many people have their own version of it. My little one says this is easy-peasy-pumpkin-squeezy. In the summer she said it was easy-peasy-lemon-squeezy. 🙂
Speaking of kiddies, this is a great recipe for them to take charge of. It’s a versatile dish that’s actually perfect for a young teen to make…wink wink 😉 My 3-year old was able to do most of the work for the version pictured since she cut the mushrooms with her safety knife and put it all together with mommy only slicing the onions and grating the cheese. I love meals like this where she feels like she “cooked” it all herself.
Since it calls for canned biscuits, I try to use a brand that has less of the unpronounceable words in the ingredients list. We use Trader Joe’s biscuits or Pillsbury. Add whatever ingredients you like or have on hand and have fun!
- •2 cans refrigerated buttermilk biscuits (I use Trader Joe's biscuits which contain 8 biscuits per can or Pillsbury)
- •1 jar of homemade or store-bought pizza sauce (about 15 oz.)
- •2-3 cups of mozzarella cheese, shredded/grated
- •Toppings of choice such as: sliced mushrooms, cooked sausage, pepperoni, thinly sliced red onions, sliced olives, Canadian bacon, etc.
- •Basil, chopped (optional)
- Preheat oven according to biscuit instructions (usually about 350°). Grease/spray a 9x13 pan lightly. Cut all biscuits into quarters and place in a medium to large size bowl. Add sauce to biscuits along with 1 to 1.5 cups of cheese and all toppings. Toss together, coating all biscuits pieces. Transfer to the greased pan. Top with remaining cheese (1 cup or as much as you like!) and basil. Bake for about 25-35 minutes until biscuits are cooked through (check center pieces) and cheese is melted and a bit bubbly. Enjoy!