Bubble Pizza

The first time I tasted bubble pizza — not at a party, not even at a proper dinner table, but from a warm dish in my cousin’s cluttered kitchen — it was so unexpectedly soft, gooey, and joyful that I forgot to say anything for a whole minute. You could smell the cheese before anyone even opened the oven. Biscuit dough puffed up around the edges, so golden and crisp in places, but inside? Just warm and pillowy, soaked through slightly with tangy tomato sauce, salty pepperoni, and all these bits of melted cheese pulling in strings when you scooped it out. It’s not fancy food, no — but it’s honest, it’s cozy, and it’s got this magic ability to disappear by the second serving… fast.

Why You’ll Crave It

• It’s pizza, yes — but softer, bubblier, and somehow more fun to eat
• Perfect for feeding a bunch of hungry people without too much hassle
• The biscuit dough bakes fluffy and golden, like little pockets of joy
• You can toss in whatever toppings you like — it’s wildly forgiving
• Leftovers (if you’re lucky enough to have any) reheat surprisingly well

My sister and I once ate the last three pieces straight from the dish, standing at the counter — no plates, just forks.

What You’ll Need

• Biscuit dough: 2 cans (16 oz each) of refrigerated biscuit dough — preferably the flaky kind, they puff better
• Pizza sauce: 1 cup — go with one that has garlic and herbs, or make your own if you’re feeling fancy
• Mozzarella cheese: 2 cups, shredded — use whole milk mozz for best melt and flavor
• Pepperoni slices: 1 cup — or more, if you’re like me and always sneak a few before baking
• Bell peppers: 1/2 cup, diced fine — I like red or yellow, for a hint of sweetness
• Onion: 1/2 cup, diced — just a touch for savory depth
• Italian seasoning: 1 teaspoon — mixed herbs like oregano, basil, and maybe a bit of crushed red pepper
• Olive oil: 2 tablespoons — for lightly brushing the pieces to help golden the tops

Easy How-To

Step 1: Preheat the Oven

Set your oven to 400°F (200°C) and let it heat up while you get everything ready. That first blast of oven heat is what makes the biscuit dough rise just right.

Step 2: Prep Your Dish

Grab a 9×13-inch baking dish and give it a good coating of olive oil or cooking spray. Not too much, just enough so nothing sticks.

Step 3: Cut the Biscuit Dough

Take those doughy biscuits out of the can (careful, that pop always startles me), and cut each round into fourths — or smaller if you like more bubbles and less biscuit center.

Step 4: Toss Everything Together

In a big mixing bowl, combine the biscuit pieces, pepperoni, bell peppers, onion, some of the cheese (but save a little for the top), and drizzle in a touch of olive oil. A little messy, a lot satisfying.

Step 5: Layer It Into the Dish

Spoon the mixture into your baking dish, loosely spread it so everything’s kind of nestled but not packed too tight. You want room for those bubbles to rise.

Step 6: Add the Sauce

Pour the pizza sauce over the dish. Not too much in one spot — try to drizzle evenly, and maybe use a spatula to coax it into the nooks.

Step 7: Finish With Cheese

Sprinkle the remaining cheese on top. If you’ve got a little Parmesan on hand, add that too — it gets lovely and crisp in the oven.

Step 8: Bake

Slide it all into the hot oven and bake for 25 to 30 minutes. Peek at it around the 20-minute mark just to make sure the top’s not browning too fast.

Step 9: Cool and Serve

Let it sit for about 5 minutes after baking — not just to cool, but also the flavors settle better. Then scoop and serve, let the cheese stretch as it likes.

Good to Know

• If your biscuit pieces are sticking together, toss them in a bit of flour first so they don’t clump when baking
• Kids love pulling apart the bubbles — make sure you don’t burn your fingers trying to sneak the first bite
• I once added cooked sausage and a few olives and had zero leftovers, so… worth a try

Serving Ideas

• Serve it hot, right out of the dish, with small bowls of warm marinara or garlic dipping sauce
• Pair with a crisp arugula salad or roasted broccoli on the side if you want to round it out

Top Tricks

• Cut the biscuit bits with kitchen scissors instead of a knife — it’s faster and oddly satisfying
• Brush a bit of melted butter and garlic over the top right after baking for serious “pizzeria” aroma

Frequently Asked Questions

Can I use different cheeses instead of mozzarella?

Yes, absolutely. A blend of mozzarella and cheddar gets nice and bold, or add provolone for something a little richer. Just stick to melt-friendly types.

Do I have to use canned biscuit dough?

Not at all — you can use homemade dough if you prefer, but part of the charm here is how biscuit dough puffs up and traps all the flavor. Store-bought makes it quicker.

Can I make this ahead of time?

Yes, you can prep everything, cover it well, and refrigerate for a few hours before baking. Just let it sit on the counter for 15 minutes before it goes into the oven.

How do I keep the middle from being doughy?

Be sure the dough pieces aren’t packed in too densely, and aim for uniform size when cutting. Also, check for doneness by gently separating the center — it should be fully puffed and lightly golden.

What if I want it spicier?

Toss in some chopped jalapeños or a few pinches of crushed red pepper. Or use spicy pepperoni instead of regular.

Conclusion

Bubble pizza isn’t about perfection — it’s about comfort. Warm bites of cheesy, saucy biscuit that you can pull apart with your fingers. It’s pizza’s playful, slightly messy cousin, and once you’ve tried it, it’s hard to forget. Whether you make it for your family, a group of friends gathered around the couch, or just yourself on a rainy evening… it somehow always hits the spot.

More Recipes Suggestions and Combos

Vegetable Bubble Pizza

Pack in mushrooms, zucchini, spinach – anything seasonal – and keep it saucy.

Pepperoni and Cheese Bubble Pizza

A purist’s dream: lots of cheese, extra pepperoni, a good shake of oregano on top.

BBQ Chicken Bubble Pizza

Shredded chicken tossed in barbecue sauce with onions and a cheddar-mozzarella blend.

Breakfast Bubble Pizza

Scrambled eggs with sausage crumbles, a bit of cheese, and a drizzle of hot sauce before serving.

Spicy Italian Sausage Bubble Pizza

Lots of fennel-y sausage, thin jalapeño slices, maybe a dot of chili oil afterward.

Hawaiian Bubble Pizza

Golden pineapple chunks and smoky ham — sweet, savory, and balanced.

Caprese Bubble Pizza

Once baked, top off with sliced tomatoes, basil ribbons, and a little balsamic drizzle.

Buffalo Chicken Bubble Pizza

Toss cooked chicken in buffalo sauce, bake with blue cheese crumbles and mozzarella, serve with ranch.