Bubble-Up Pizza Casserole

A pizza casserole with a crusty, cheesy topping of dough that “bubbles up” above the filling as it bakes.

Underneath the mozzarella-topped crust is a mixture of sausage or ground beef, bell peppers, onion, garlic, fresh tomatoes and spicy tomato sauce. Plus more stringy mozzarella cheese.

The dough for the crust is a lot easier to make than a true pizza crust. It’s a simple egg and flour batter that is poured on top of the filling. It’s soft and doughy in the middle and crispy around the edges and top just like a real pizza pie.

The filling is extremely versatile making it easy to add in your favorite pizza toppings.

While it won’t replace a regular pizza in my heart it is a nice change of pace and a unique twist on pizza with all those familiar flavors that I love.

Bubble-Up Pizza Casserole

Rating: 51

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Yield: serves 4

Bubble-Up Pizza Casserole

A pizza casserole with a crusty, cheesy topping of dough that “bubbles up” above the filling as it bakes.


1 pound Italian sausage (links or ground) or ground beef
1 large yellow onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1 cup fresh tomatoes, chopped
1 teaspoon dried oregano, crushed
1 teaspoon dried thyme
sea salt and fresh black pepper
1 + ½ cups tomato sauce (I use arrabiata)
1 cup milk
2 eggs
1 tablespoon vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
butter, for greasing pan
2 cups mozzarella cheese, shredded
Parmesan cheese, grated, for serving
pepperoni slices for the top, optional


  1. Preheat oven to 425 degrees F. In a large skillet cook sausage or ground beef over medium heat until brown; remove from pan and drain off all but a tablespoon or so of fat.
  2. Add onion and peppers cook about 5 minutes; add garlic; cook until fragrant; add tomatoes, oregano and thyme; season well with salt and pepper. Cook 3-4 minutes longer.
  3. If using link sausage slice into bite size pieces and set aside a few for the top (unless using pepperoni). Add sausage (or beef) back to the pan along with the tomato sauce. Bring to a simmer and cook 10 minutes. Taste and season as needed.
  4. Meanwhile in a large mixing bowl beat milk, eggs and oil together on medium speed for about 1 minute. Add flour and salt; beat for 2 more minutes.
  5. Grease a 9x13 baking pan, add the sausage mixture and spread out in an even layer. Sprinkle 1 cup of mozzarella over top. Pour the batter carefully all over the top to reach about a 1/2 inch from the top, discard any excess batter. Sprinkle with remaining cup of cheese and dot the top with pepperoni or the sausage slices set aside earlier.
  6. Bake, uncovered, with a thin sheet pan one rack below for catching dripsfor about 30 minutes or until puffed, golden and set in the middle. Let set for 5 minutes before serving with parmesan cheese.


Adapted from Recipe.com


Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. Brenda McClain says

    I made this last night & we liked it a lot! I was worried about the batter since it had no baking powder or baking soda in it but I really liked it. Now I’m wondering what else I can make with it! Have you used it for anything else?

    • says

      Thanks Brenda! I’m glad you like it! I haven’t made anything else with it! I kind of forgot about it. A shame because I remember it as being really delicious. Do you like chili? I bet it would be good baked over that or as a chicken pot pie topper – instead of pie dough. I’ll see if I can come up with another recipe. I’ll let you know.

      • Brenda McClain says

        Thanks, Reeni, those both sound good! It’s really good & so easy I really want to try it again with something! I with my sweet tooth was thinking on the dessert line like a cobbler.

      • says

        My mind didn’t even go to sweets Brenda but I LOVE that idea! It would make a great cobbler topping. . . :-)

  2. Dee Dee Wood Snively says

    My mom used to make this and called it upside down pizza. She used Pillsbury croissants for the top and sprinkled with garlic salt and parmesan cheese. Yummy!

  3. Madison says

    This is neat! I cook the meat first and then brown the onions in the fat and drain it all for my deep dish pizza casaroles. This is almost the same thing but looks all fancy I can’t wait to try it!

  4. Michele says

    Just made this tonight…EXCELLENT!! Will try again with chopped ham, Swiss cheese and a cream sauce…and pineapple casserole as a side dish. THANKS!!

  5. Dawn King says

    I made this for my family of 9 yesterday. Two 9×13 pans were enough for all of us with leftovers. They loved it! I was told to make it again and bring it to our fellowship dinners at church.

    • says

      Thanks Dawn! My family finished off the leftovers yesterday and requested I make it again too. I was surprised by how much they liked it. I’m glad it was a hit for you too!

  6. says

    I have been looking for a recipe like this for a long time. Tuna Helper used to have a potpie version that used a top crust like this that I have always wanted to make from scratch.

    Of course, now I’ll have to find a way to make it with quinoa.

    Thanks for sharing this.

Leave a Reply

Your email address will not be published. Required fields are marked *