This is one of those recipes that’s comfort food with a short to-do list. Bubble pizza lines up biscuit pieces, sauce, pepperoni and cheese in a single 9 x 13 pan so everyone can grab a warm, saucy square instead of a slice. It’s fast, forgiving, and ideal when you want pizza without fussing over dough or individual crusts.
I like this version because it hits classic pizza flavors without requiring a rolling pin or proofing time. The refrigerated biscuits give you soft, pillowy bites; the Colby Jack melts creamy and golden; and the pepperoni adds that familiar spicy pop. You can assemble it in about 10 minutes and have it on the table in under 30.
I’ll keep the instructions and ingredient list exactly as written so you can follow along without surprises. Below you’ll find practical notes on ingredients, sensible substitutions, gear that matters, common mistakes and how to fix them. Let’s get baking.
Ingredient Notes
The recipe depends on five simple components: refrigerated biscuits for the base, pizza sauce and seasonings for flavor, pepperoni for protein and salt, parmesan for a sharp note, and Colby Jack for melty coverage. Because the biscuits are the structure, handle them gently when tossing with sauce so they stay as individual “bubbles” that bake through evenly.
Ingredients
- 1(16-ounce)can refrigerated biscuits — provides the soft, pull-apart base; keep pieces intact when tossing so they bake individually.
- 1 ½cupspizza sauce — coats the biscuits and carries the primary tomato flavor; use a sauce you enjoy straight from the jar.
- ¼cupgrated parmesan cheese — adds umami and a slightly nutty edge; sprinkle evenly so it blends with the sauce.
- 1teaspoonItalian seasoning — gives the overall Italian-herb profile; adjust slightly if your sauce is already heavily seasoned.
- ½teaspoongarlic — adds savory depth; use minced fresh garlic or jarred—just keep quantity the same.
- 1cupquartered pepperoni — provides spice and texture; quartered keeps pepperoni bite-sized for each biscuit piece.
- 2cupsshredded Colby Jack cheese — melts into a creamy top layer; spread it in an even blanket for uniform browning.
Bubble Pizza in Steps
- Preheat the oven to 375°F. Spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray and set aside.
- Open 1 (16-ounce) can refrigerated biscuits and cut each biscuit into quarters. Place the biscuit quarters in a medium bowl.
- Add 1 ½ cups pizza sauce, ¼ cup grated parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon garlic, and 1 cup quartered pepperoni to the bowl with the biscuit quarters.
- Gently toss the mixture until the biscuit pieces are evenly coated with sauce and seasonings, taking care not to mash or break the biscuit pieces.
- Spread the biscuit mixture in an even layer in the bottom of the prepared baking dish, arranging pieces so they lie flat and do not overlap.
- Bake uncovered for 15 minutes.
- Remove the dish from the oven and evenly sprinkle 2 cups shredded Colby Jack cheese over the biscuits.
- Return the dish to the oven and bake an additional 10 minutes, until the biscuits are completely cooked through and the cheese is melted and beginning to brown.
- Let the bubble pizza rest for about 5 minutes before cutting and serving.
Reasons to Love Bubble Pizza
It’s fast. From the refrigerator to the oven in minutes, making it perfect for weeknights, potlucks, or last-minute company. It’s forgiving: the biscuit pieces don’t have to be uniform to work, and the bake time is short so you rarely dry it out.
It’s shareable. The 9 x 13 pan serves a crowd and encourages family-style serving—pull-apart pieces that satisfy both kids and adults. And it’s customizable: swap toppings, cheeses or sauce to match what you have on hand.
Substitutions by Category
Dough / Base
- Swap refrigerated biscuits with similar pre-made dough rounds if you prefer; note baking times may vary slightly.
Sauce
- Use a thinner pizza sauce or marinara if you want more sauce flavor per bite; reduce quantity slightly to keep biscuits from getting soggy.
Cheese
- Colby Jack can be swapped for a blend of mozzarella and Monterey Jack for milder melt and stretch.
Proteins & Toppings
- Use turkey pepperoni or thin-sliced ham as a lower-fat option; pre-cook wetter toppings (mushrooms, sausage) to avoid excess moisture.
Equipment Breakdown
Oven: You want consistent heat. A well-calibrated oven produces even browning on the cheese and complete baking of the biscuit interior.
Baking dish: The recipe specifies a 9 x 13 x 2-inch baking dish. That depth keeps the biscuit pieces snug and allows the cheese to form a melty top without spilling over.
Mixing bowl and spatula: Use a medium bowl to toss the biscuit pieces with sauce so you can coat them evenly without squashing. A rubber spatula helps distribute sauce gently.
Mistakes That Ruin Bubble Pizza
Overmixing the biscuit pieces is the top offender. If you mash the biscuits while tossing, they’ll lose the bubble texture and turn into a dense mass. Toss gently—think light folding.
Too much sauce will make the biscuits soggy. Stick to the 1 ½ cups called for; if your sauce is very thin, consider using 1 ¼ cups instead. Conversely, skimping on sauce leaves bites dry and under-seasoned.
Using a shallow baking dish or overcrowding the pan can prevent even baking. Pieces should lie flat without overlapping so heat circulates around each piece and the centers cook through.
Dietary Customizations
Gluten-free
To make this gluten-free, use a gluten-free biscuit alternative. Keep in mind texture and bake time may change—watch for fully cooked centers and golden cheese.
Dairy-free
Substitute dairy-free grated parmesan and a plant-based shredded cheese in place of Colby Jack. Choose brands that melt well and spread them evenly over the biscuits.
Vegetarian
Omit pepperoni and add hearty vegetables like bell peppers, olives, or artichoke hearts. Pre-sauté high-moisture veggies to avoid soggy biscuits.
Notes on Ingredients
1(16-ounce)can refrigerated biscuits: The recipe relies on these for quick structure. If your biscuits are larger or smaller than typical supermarket brands, the number of quarters per biscuit will change, but keep each piece bite-sized.
1 ½cupspizza sauce: Use a flavorful sauce; this is your primary tomato component. If your sauce is highly seasoned, you may prefer to reduce the Italian seasoning slightly.
¼cupgrated parmesan cheese and 2cupsshredded Colby Jack cheese: The parmesan adds a salty, aged note distributed through the filling while Colby Jack provides the gooey top layer. Even distribution matters—parmesan in the sauce mix and Colby Jack on top give balanced flavor.
1teaspoonItalian seasoning and ½teaspoongarlic: These seasonings deepen the tomato base. If you use fresh garlic, a little goes a long way—stick close to the ½ teaspoon equivalent.
1cupquartered pepperoni: Quartering the pepperoni ensures a bit in every biscuit bubble. If you prefer full-round pepperoni slices, they’ll still work but may overlap more on the surface.
Freezer-Friendly Notes
Assemble the biscuit-sauce-pepperoni mixture in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 1 month. When ready to bake, thaw in the refrigerator overnight, then proceed with the bake steps, adding the cheese during the final bake as instructed.
For leftovers, cool completely, wrap tightly, and freeze for up to 2 months. Reheat in a 350°F oven until warmed through to maintain texture—microwaving can make the biscuits gummy.
Troubleshooting Q&A
Q: My biscuits were still raw in the center after the times listed. What happened?
A: Ovens vary. If centers are underdone, cover the dish loosely with foil and bake an extra 5–8 minutes at 375°F, then uncover to allow the cheese to brown.
Q: The bottom got soggy. How can I avoid that?
A: Use the exact sauce quantity and make sure biscuit pieces lie flat without overlapping. If your sauce is very thin, reduce by 2–4 tablespoons or drain any excess liquid from heavy toppings before assembling.
Q: My cheese browned too fast before the biscuits were cooked.
A: Tent the dish with foil for the first cheese-melt stage so the center can reach temperature, then remove foil for the last few minutes to brown the cheese.
Q: Can I make this ahead?
A: Yes—assemble and refrigerate for a few hours, or freeze as described earlier. Add the shredded Colby Jack in the final bake step so it stays freshly melted and nicely browned.
The Last Word
Bubble pizza is reliable comfort that scales easily and keeps things simple. Follow the steps and ingredient amounts exactly for predictable results, handle the biscuits gently, and watch your oven for timing adjustments. It’s a practical recipe that delivers pizza flavor with minimal fuss—perfect for busy nights and casual gatherings. Enjoy the warm, cheesy pull-apart pieces and don’t be afraid to make it your own with a favorite topping or two.
Bubble Pizza
Ingredients
Ingredients
- 1 16-ouncecan refrigerated biscuits
- 1 1/2 cupspizza sauce
- 1/4 cupgrated parmesan cheese
- 1 teaspoonItalian seasoning
- 1/2 teaspoongarlic
- 1 cupquartered pepperoni
- 2 cupsshredded Colby Jack cheese
Instructions
Instructions
- Preheat the oven to 375°F. Spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray and set aside.
- Open 1 (16-ounce) can refrigerated biscuits and cut each biscuit into quarters. Place the biscuit quarters in a medium bowl.
- Add 1 ½ cups pizza sauce, ¼ cup grated parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon garlic, and 1 cup quartered pepperoni to the bowl with the biscuit quarters.
- Gently toss the mixture until the biscuit pieces are evenly coated with sauce and seasonings, taking care not to mash or break the biscuit pieces.
- Spread the biscuit mixture in an even layer in the bottom of the prepared baking dish, arranging pieces so they lie flat and do not overlap.
- Bake uncovered for 15 minutes.
- Remove the dish from the oven and evenly sprinkle 2 cups shredded Colby Jack cheese over the biscuits.
- Return the dish to the oven and bake an additional 10 minutes, until the biscuits are completely cooked through and the cheese is melted and beginning to brown.
- Let the bubble pizza rest for about 5 minutes before cutting and serving.
Equipment
- 9 x 13 x 2-inch baking dish
- Mixing Bowl
- Oven
- Nonstick Cooking Spray
Notes
Updated May 13, 2025
Storage:
Make it up to step 3 a day ahead, cover tightly, and bake when ready. Store leftovers covered in the fridge for 3–5 days and reheat in the microwave in 30-second increments.
