I made this last week; I had been going to make it on Monday, since it was Memorial Day and a holiday and I had time to get ingredients and whatnot, but I’m not an American and I didn’t realize that there are rules for Memorial-Day eating, and those rules are one rule, and that rule is “You can only have hot dogs.” So we had hot dogs, and I made the thing I had been going to make later on.

The recipe for this comes from Pass the Sushi, and it’s one of these recipes that use various pre-made foods. You know my feelings on that – basically, let’s go. If you don’t want to roll that way, I’m sure there’s a harder way to do this. But this is easy. Here’s how.

Bubble Pizza

Ingredients
2 canisters biscuit dough, like Pillsbury (I used store brand, though)
1 jar pizza sauce
2 cups shredded mozzarella cheese (I used some cheddar for part of it)
1 cup pepperoni slices
basil
parmesan

Method
Preheat oven to whatever the dough canister says, which I’m pretty sure is universally 350.
Pop out the biscuits and cut each one into quarters.
Put them in a bowl with the pizza sauce, the pepperoni, and 1 1/2 cups of the cheese, and toss to coat all the biscuit pieces in sauce and distribute the toppings evenly.
Grease an ovenproof skillet or some kind of large baking dish.
Spread out the biscuit mixture evenly in the skillet.
Cover the top with the remaining mozzarella or whatever you’re using.
Bake for 20 minutes or so – never mind what the biscuit instructions tell you, it won’t be enough. You need to check the CENTER biscuit to see if it’s still doughy, as the exterior ones will be baked faster.
Take it out and festoon it with basil and parmesan.
Let it sit for 5 minutes before serving.

By the way, when this picture was taken, the middle bubbles were still prettttty doughy. We ate them anyway, but I threw the leftovers back into the oven for another 5 or so minutes, and everything was fine.