Loaded Bubble Up Pizza Bake with Golden Garlic Butter Crust Step-by-step instructions

Before you start

Before beginning the assembly, gather all necessary equipment and ingredients to ensure a smooth cooking process. Pre-heat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with nonstick spray or a thin layer of olive oil.

Brown the ground Italian sausage in a skillet over medium-high heat, breaking it into small crumbles, then drain any excess grease. Slice the black olives, dice the green bell peppers, and melt the butter. Cut the refrigerated biscuit dough into uniform bite-sized pieces so they bake evenly.

Instructions

Prepping the Dough and Sauce

1. 1Brown the Sausage
   Heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it into small crumbles with a wooden spoon, for about 6 to 8 minutes. Ensure the sausage is fully cooked and reaches a safe internal temperature of 160°F (71°C). Drain any excess grease from the skillet and set the meat aside.
   Look for The sausage should be completely browned with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a potato masher to break the sausage into perfectly uniform, fine crumbles.
2. 2Cut and Season the Biscuits
   Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Cut each refrigerated biscuit into six equal pieces. In a large mixing bowl, combine the melted butter, garlic powder, and dried herbs. Add the biscuit pieces to the bowl and gently toss until every piece is thoroughly coated in the seasoned butter.
   Look for Each biscuit piece should be glistening and covered in herbs.
   Tip A pair of sharp kitchen shears makes cutting the sticky dough fast and clean.

The biscuit pieces should be thoroughly coated in the garlic-herb butter, smelling fragrant and savory. The cooked Italian sausage should be fully browned and evenly distributed throughout the marinara sauce, creating a thick, rich, meat-flecked sauce ready to coat the seasoned dough pieces.

Assembling the Pizza Bake

3. 3Combine the Base
   Add the cooked and drained Italian sausage and the marinara sauce directly into the bowl with the buttered biscuit pieces. Gently fold the ingredients together using a spatula until the biscuits are evenly distributed and coated in the meat sauce. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
   Look for The mixture should be uniform with biscuits distributed evenly throughout the sauce.
   Tip Do not overmix, or the biscuit dough may lose its puffiness and become too dense.
4. 4Add the Pizza Toppings
   Sprinkle the shredded mozzarella cheese evenly over the biscuit and sauce mixture, covering it completely. Arrange the pepperoni slices in a single layer over the cheese. Scatter the sliced black olives and diced green bell peppers evenly across the top to complete the loaded pizza look.
   Look for The cheese should completely cover the biscuit base, creating a solid layer for the toppings.
   Tip Pat the sliced olives dry with a paper towel to prevent excess moisture from making the cheese soggy.

The biscuit pieces and meat sauce should be evenly spread across the bottom of the greased baking dish, with no large gaps. The top should be completely covered in a generous, uniform layer of shredded mozzarella cheese, followed by pepperoni slices, green peppers, and black olives.

Baking to Golden Perfection

5. 5Bake Until Golden and Bubbly
   Place the baking dish in the preheated oven and bake at 375°F (190°C) for 25 to 30 minutes. Keep an eye on the oven to ensure the top does not burn. The biscuits must cook completely through in the center of the dish. Remove from the oven and let rest for 10 minutes before serving to allow the cheese to set.
   Look for The cheese should be melted and golden, and the biscuits puffed and cooked through.
   Tip If the cheese browns too quickly, cover the dish loosely with foil for the last 10 minutes.

The casserole should be intensely bubbling around the edges, with the mozzarella cheese completely melted, stretched, and lightly browned on top.

The pepperoni slices should be slightly cupped and crispy at the edges, and the biscuit dough should be puffed, golden, and cooked through to the center.

Common mistakes

One common mistake is leaving the biscuit pieces too large, which prevents the center of the casserole from cooking completely, leaving you with raw, doughy pockets. Another error is overloading the bake with too much marinara sauce, which can weigh down the biscuits and make them soggy.

Be sure to drain the cooked sausage thoroughly before adding it to the sauce to prevent excess oil from pooling on top of the cheese. Finally, do not tent the dish with foil during baking, as this traps steam and prevents the biscuits from browning properly.

How to tell it’s done

To ensure the casserole is perfectly cooked, insert a toothpick or butter knife into the center of a biscuit piece; it should come out clean without any wet dough. The Italian sausage must reach a safe internal temperature of 160°F (71°C) during its initial browning step.

The entire bake should be visibly bubbling throughout, and the cheese on top should have a deep golden-brown color. Let the dish rest for about five to ten minutes after removing it from the oven to allow the sauce and cheese to set.

• Ground meat: 160°F (71°C) in the thickest part