Mediterranean Bubble Up Pizza Casserole
This casserole takes everything you love about a classic Mediterranean-inspired pizza and turns it into a warm, cheesy bake. Refrigerated biscuits replace the dough, so it comes together fast. The sausage, pepperoni, olives, peppers and mozzarella give you a mix of savory, salty and melty flavors. It’s a great weeknight dish and works well for feeding a crowd.
Time
Prep: 15 minutes
Cook: 30–35 minutes
Total: 45–50 minutes
Ingredients
Biscuits
1–2 cans (16 oz each) refrigerated buttermilk or flaky biscuits
(1 can for a lighter casserole, 2 cans for a thicker, breadier dish)
Protein
1 lb ground Italian sausage, cooked and drained
1/2 cup pepperoni slices (plus extra for topping)
Sauce
1 jar (14–15 oz) pizza or marinara sauce
Vegetables
1/2 cup diced green bell peppers
1/2 cup sliced black olives
Optional: 1/2 cup chopped onion or minced garlic
Cheese
2 cups shredded mozzarella cheese, divided
Seasoning
Optional: Italian seasoning or grated Parmesan
Instructions
Preheat
Set your oven to 375°F (190°C).
Prepare the biscuits
Cut each biscuit into quarters. Place them in a large bowl.
Mix the base
Add the cooked sausage, pepperoni slices, green peppers, olives and onions or garlic (if using) to the bowl with the biscuit pieces.
Add the sauce
Pour the marinara or pizza sauce over the mixture and gently fold until everything is evenly coated.
Add the cheese
Stir in 1 cup of mozzarella. The remaining cup goes on top later.
Assemble the casserole
Transfer the mixture into a greased 9×13 baking dish. Spread it out evenly.
Top it
Sprinkle the remaining mozzarella on top. Add extra pepperoni slices if you like.
Bake
Bake for 30–35 minutes until the biscuits are cooked through and the top is golden and bubbling.
Rest and serve
Let it rest for 5 minutes so the casserole sets. Serve warm.
Tips
Dry the sausage well
Excess grease can make the casserole soggy. Drain fully before adding.
Spread the biscuits evenly
This helps them rise and bake uniformly.
Check the center
Stick a toothpick between biscuits in the middle. If it comes out clean, it’s done.
Use a deeper dish if using 2 cans of biscuits
More biscuits mean more rise.
Add herbs at the end
Sprinkle a little Italian seasoning or Parmesan on top before serving for extra flavor.
Variations
Mediterranean Veggie Version
Swap sausage for mushrooms and add artichoke hearts, spinach or sun-dried tomatoes.
Chicken Version
Replace sausage with shredded rotisserie chicken.
Spicy Version
Add crushed red pepper or use spicy Italian sausage.
Cheese Swap
Mix in provolone, fontina or feta for a Mediterranean spin.
Low-Carb Idea
Replace biscuits with chopped roasted vegetables (zucchini, peppers, eggplant). It won’t “bubble up,” but makes a tasty bake.
Q&A
Q: Can I prep this ahead?
Yes. Assemble it without baking, cover and refrigerate up to 24 hours. Add 5–10 minutes more baking time.
Q: Can I freeze it?
Freeze after baking. Reheat at 350°F until warm.
Q: Can I use turkey sausage?
Yes, it works well.
Q: Why are my biscuits doughy?
Bake longer, cover loosely with foil if the top browns too early.
Nutrition
(approx. per serving, 6 servings)
Calories: ~520
Protein: ~26g
Carbs: ~42g
Fat: ~28g
Fiber: ~2g
Sodium: varies based on sausage and pepperoni
Conclusion
This casserole gives you the comfort of pizza in a simple, one-pan bake. It’s easy to customize, budget-friendly and great for sharing. Enjoy it as a quick dinner or a weekend treat.
If you want, I can also make a lighter version or a more Mediterranean-forward version.