Loaded Bubble Up Pizza Bake with Golden Garlic Butter Crust Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate cheese pull, grate your own mozzarella cheese from a block rather than buying pre-shredded cheese. Pre-shredded varieties are coated with starch to prevent clumping, which inhibits melting and prevents that classic, creamy stretch.

Additionally, letting the casserole rest for at least ten minutes after baking is crucial. This cooling period allows the melted cheese and marinara sauce to firm up slightly, making it much easier to scoop clean, beautiful portions without the toppings sliding off.

If you notice the top of the pizza bake is browning too quickly before the biscuits in the center are fully cooked, loosely drape a sheet of aluminum foil over the top of the dish for the final ten minutes of baking.

This protects the cheese and pepperoni from burning while allowing the heat to continue penetrating the center of the casserole. For an extra touch of flavor, sprinkle freshly grated Parmesan cheese and chopped fresh basil over the top immediately after removing it from the oven.

Variations

• Meat Lovers Pizza Bake: Add cooked crumbled bacon and diced ham along with the sausage and pepperoni for a hearty, meat-packed version.
• Supreme Veggie Pizza Bake: Omit the sausage and pepperoni, and load the biscuits with sliced mushrooms, onions, bell peppers, and black olives.
• Spicy Garlic Herb Pizza Bake: Use spicy Italian sausage, add sliced banana peppers, and sprinkle red pepper flakes over the cheese before baking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days, ensuring it cools within 2 hours of baking.

Freezer

Freeze individual portions wrapped in foil and placed in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight.

Reheat

Reheat in a 350°F (177°C) oven covered with foil for 15 minutes, or microwave individual portions on medium power until hot.

Store any leftover pizza bake in an airtight container in the refrigerator for up to three to four days. Allow the casserole to cool completely to room temperature (but for no more than two hours to ensure food safety) before sealing and refrigerating. This prevents condensation from building up inside the container, which would make the biscuit base soggy.

You can prepare this casserole up to twelve hours in advance. Assemble the biscuit pieces, garlic butter, sausage, marinara, and toppings in the baking dish, then cover it tightly with plastic wrap and store it in the refrigerator. When ready to bake, remove the dish from the fridge and let it sit at room temperature for twenty minutes while the oven preheats, then bake as directed, adding five minutes to the total baking time.

Serving ideas

Serve this loaded pizza bake hot, straight from the baking dish, using a metal spatula to lift out generous portions. The dramatic cheese pulls are best enjoyed immediately while the mozzarella is warm and elastic.

Pair this rich, comforting casserole with a crisp, green garden salad dressed with a zesty herb vinaigrette to balance the savory flavors. A side of roasted broccoli or garlic green beans also makes an excellent accompaniment, adding a touch of freshness to the meal.

For a fun party setup, serve the bake alongside small bowls of extra toppings and dipping sauces. Warm marinara, garlic butter, ranch dressing, or a splash of hot sauce make fantastic dips for the pull-apart biscuit pieces.

You can also offer red pepper flakes, dried oregano, and grated Parmesan cheese at the table so guests can customize their portions. It is an incredibly communal and casual dish, perfect for game days, family gatherings, or casual potlucks.

Frequently asked questions

Recipe card

Loaded Bubble Up Pizza Bake with Golden Garlic Butter Crust

Prep 15 minCook 30 minRest 10 minTotal 55 minServes 8

Ingredients

• 1 can (16.3 oz) refrigerated biscuit dough, cut into bite-sized pieces
• 4 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp dried herbs
• 1/2 lb ground Italian sausage
• 1 1/2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup pepperoni slices
• 1/4 cup sliced black olives
• 1/4 cup diced green bell pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

16 g

Carbohydrates

30 g

Fat

26 g

Fiber

2 g

Sugar

4 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.