Bubble Up Pizza Bake (Print version)

A bubbly biscuit pizza casserole with sausage, pepperoni, pizza sauce, and melty mozzarella baked in one 9x13 dish.

# Ingredients:

For the pizza bake

01 - 1 tablespoon olive oil or nonstick cooking spray, for the baking dish
02 - 1 lb (450 g) mild Italian sausage, casings removed if needed
03 - 2 cans (7.5 oz each, 425 g total) refrigerated buttermilk biscuits
04 - 1 3/4 cups (420 ml) thick pizza sauce
05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper
08 - 2 1/2 cups (280 g) shredded low-moisture mozzarella cheese, divided
09 - 1/3 cup (35 g) grated Parmesan cheese
10 - 3 oz (85 g) sliced pepperoni
11 - 1/2 cup (75 g) diced bell pepper or sliced black olives, optional

For serving

12 - 2 tablespoons chopped fresh basil or parsley, optional
13 - Crushed red pepper flakes, optional

# Instructions:

01 - Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - Cook the Italian sausage in a skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles, until browned and cooked through. Drain excess fat.
03 - Separate the biscuit dough and cut each small biscuit into quarters. If using large biscuits, cut each into 6 pieces so the centers bake evenly.
04 - In a large bowl, stir together the biscuit pieces, pizza sauce, Italian seasoning, garlic powder, black pepper, cooked sausage, and 1 cup of mozzarella until evenly coated.
05 - Spread the mixture evenly in the prepared baking dish. Top with the remaining mozzarella, Parmesan, pepperoni, and bell pepper or olives if using.
06 - Bake for 30-35 minutes, until the cheese is bubbling, the top is browned in spots, and the center biscuit pieces are cooked through. The center of the casserole should reach 165°F (74°C).
07 - Let the bake rest for 5 minutes before scooping. Finish with basil or parsley and crushed red pepper flakes if you like.

# Good to know:

01 - Use regular buttermilk or homestyle refrigerated biscuits, not flaky layers, for the most even texture.
02 - Best served warm after a 5 minute rest.
03 - Refrigerate leftovers for 3-4 days and reheat to 165°F.

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