The Crazy Suburban Mom: When all else fails...

Saturday, April 25, 2009

When all else fails...

Bubble Pizza will triumph!

I've had a couple of recipes this week that didn't go so well. I don't mind telling y' self-esteem is in the toilet. I feel like a pitcher that hasn't won a game in a while. I need a "W". I need a ride to the locker room on my families shoulders...

I want to hear the roar of the crowds... The glory. The National anthem....



That was an entirely different fantasy. That was my Olympic Gymnastic Gold Metal Sweep in the 1996 Honolulu Summer Games...

Back to the Bubble Pizza.

It's one of those 'been around forever' recipes and there are as many ways to make it as there are ways to order a pizza. I'm going to give the recipe for bubble pizza but please understand it's more a method than anything exacting... More art than science.

The basic things you need:

Canned buttermilk biscuits

That's the basics. Honest. Well, okay you need an oven too, if you want to get technical.

Today I'm making a larger amount than normal (Ma, all my friends want Bubble Pizza, too. I can't keep them away.) and using a bigger than 9 x 13 pan.

Okie dokie. Go ahead and preheat oven to 350 degrees and start bubbling!

I'm making a meat sauce which is just a pack of ground turkey cooked in a jar of Ragu Old World Style Sauce. (I started that first, it's cooking now). I've been using ground turkey in place of beef for over 2 years and the boy didn't know for over a year. His Aunt spilled the beans one year at a party when I served tacos.

"This is great," she said,"and this is the stuff you make with the turkey, right?"

She caught my bulging eyeballs right away and clammed up but it was too late. I looked at the boy who looked, frankly horrified.

This is turkey?


It's always been turkey?


My tacos are turkey?


He took a deep breath and than said, Well, they're really good, Ma.

Ah. Gotta love that kind of clarity in a kid!

Okay, back to bubbling.

1 to 2 - 2 cup sized package of shredded mozzarella. I'm using part skim.

2 packages of refrigerated buttermilk biscuits. I'm using the lower fat.

First, I sprayed my bigger than 9 x 13 pan with Pam. Next I opened my cans of buttermilk biscuits (that always scares me to death.... they way they pop out! It's like someone coming up behind me and popping a balloon.)

Cut or rip apart the biscuits into about 4 pieces each and throw them in the greased pan. When that's all done dump in about 3/4 of the bag of cheese. Toss around the ripped up biscuits and the cheese. The cheese will coat the biscuits, nicely.

When your sauce is done, if you're doing sauce, pour on enough to coat everything. If you're just using sauce from a jar (which is dandy too), pour that on now) You don't want to drown it or you will end up with a Bubble Sponge, not a bubble pizza.

Put it in the oven and cook about half an hour until the ripped apart biscuits are cooked and puffed. Cover with remaining cheese and put it back in the oven.

The bubble pizza is done when the cheese on top melts.

Now, that's only the basics. If you like more cheese. Double the cheese! If you want pepperoni...or meatballs...or peppers... you can add that at any time... and on top. The recipe is very forgiving.

Only do me one favor... If you add pineapple, don't tell me. I can't stomach pineapple on a pizza.

Will update with pictures later...

P.S. - If I was using the 9 x 13 pan I would only use one can of biscuits.


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