I want to start out by saying this recipe will not take you any longer than the bubble pizza that uses canned biscuits. I know people primarily make that because of the convenience, and I don’t want to lose you before you’ve read the recipe.
As a food blogger, I will be honest, I don’t make that many dishes multiple times. There just isn’t enough time to repeat recipes and still get enough on the blog. But, if I am running short on time a repeat of a really easy dish just might show up on my families table. Recently, I made the canned biscuit bubble pizza for Daily Dish Magazine, and my family loved it. Well, the day I made this, I was short on time, but didn’t have canned biscuits on had because I am really not a fan of them. If I am going to eat a biscuit that is not part of a recipe, I’m going to make it from scratch. So, I wondered how it would be with homemade biscuits, but at first dismissed the idea because I thought people probably make this because it is quick and making the biscuits would take too long. Then, I thought well what about drop biscuits. And then, I thought I could use olive oil instead of butter for a more pizza like dough…and the idea was born. Trust me, you just stir this dough together with a fork, and then use a cookie scoop to add it to the skillet, and it takes way less time than cutting up all those biscuits. And, I like it so much better – like I said, I’m not a canned biscuit fan.
Also, this recipe is vegetarian because my son is a vegetarian, but you could add meat or any other pizza toppings.
Bubble Pizza with Homemade Bubbles
- 1 large green bell pepper, diced
- 1 8 oz. pkg. button mushrooms, sliced
- 1 24 oz. jar pasta sauce (I used Barilla’s Spicy Marinara.)
- 1 4.25 oz. can sliced black olives
- 2 cups self-rising flour or all-purpose flour mixed with 1 tablespoon of baking powder and 1/2 teaspoon of salt
- 1/4 cup olive oil
- 1/2 cup buttermilk
- 2 cups shredded mozzarella cheese
- Preheat oven to 375 degrees.
- Put pepper, mushrooms, olives and sauce in a large iron skillet and cook over medium until the vegetables are soft (about 10 minutes).
- Stir together flour and olive oil with a fork until well combined.
- Stir in buttermilk. You may need an extra drop or two depending on your humidity.
- Use a small cookie scoop to scoop dough into the skillet. Use a spoon to make sure each dough piece has some sauce over it. You can’t stir it around as well as with the canned biscuits or they will fall apart. Also, don’t worry about about having less bubbles than you did using canned biscuits. These will rise a lot.
- Bake for 10 to 15 minutes or until the biscuits are cooked through.
- Remove from the oven, top with cheese, and return to the oven until cheese is melted