Friday, November 4, 2011

Bubble Up Pizza

While I generally love to cook, there are sometimes those nights where I’m just not feeling it. I’m not sure if it’s just because of a long day of work, or if I’m just in a funk, but on those nights Steve is usually subjected to me whining (and wine-ing) and we end up either ordering pizza or eating whatever we can find in the fridge (generally hummus and pita chips for me). So, when I find a recipe that looks as easy as this one for Bubble Up Pizza (from Pass the Sushi), I’m definitely game to try it. Especially when it’s what I like to call a “Stir & Plop” recipe. Just stir together the ingredients and plop them into a dish. Super easy.

But, here’s the unfortunate news. It ain’t good.

I mean, pizza is pretty hard to mess up, but this recipe made a valiant effort and, in the end, triumphed. There was hardly any flavor. It was soggy. It didn’t even smell good, and it offended the eyes. Overall, there were no redeeming qualities, and I don’t recommend making it. But in the spirit of experimentation upon which this website was built, I am posting it so this never happens to anyone else.
2 containers refrigerated biscuit dough
1 jar/can pizza sauce
2 cups shredded mozzarella cheese, divided
1 cup pepperoni (or other favorite toppings)
5 fresh basil leaves

Check out the directions on the dough and preheat accordingly. Take out a bowl, and cut your biscuit dough into small pieces. Divide each biscuit into four, which is about the right size. I used scissors to cut up the biscuits, which I think was easier than a knife. Pour in the sauce and add 3/4s of the cheese plus whatever topping you like. Kroger was inexplicably out of pepperoni, so we went with plain cheese. Stir this all up together, and then put in a baking pan or oven safe skillet. We used a cast iron skillet.

Mince the basil and sprinkle on top, along with the remainder of the cheese, then bake according to the directions on the dough. Because we used the cast iron, we ended up increasing the bake time quite a lot. Basically, just make sure the dough is cooked.

There you have it. Hopefully you can understand why I was attracted to the ease of this recipe. But as they say, if it’s not hard, it’s not worth doing. Or in this case, easy come, easy go—straight into the trash can. 

(no printable recipe because, seriously, you don't want to make this.)

1 comment:

  1. I wonder if it wasn't any good because most of the ingredients were out of a "can?"