Bubble Up Pizza

The Pampered Chef Classics, p. 26

½ cup green bell pepper, chopped

1/3 cup onion, chopped

1 cup fresh mushrooms, sliced

1/3 cup pitted ripe olives, sliced

1 jar (14 ounces) spaghetti sauce

1 garlic clove, pressed

3 packages (7.5 ounces each) refrigerated buttermilk biscuits

2 cups (8 ounces) shredded mozzarella cheese

Preheat oven to 375F. Chop bell pepper and onion with food chopper. 

You really do want the food chopper for this one. It makes nice smithereens.

Slice mushrooms and olives. 

The beauty of the mushroom.

In small bowl, combine vegetables and spaghetti sauce. Press garlic into bowl using garlic press; mix well, But each biscuit into quarters using kitchen shears.

Arrange half of the biscuit pieces evenly over bottom of rectangular baker. (Bottom of baker will not be completely covered.) Spread with half of the sauce mixture. Sprinkle with half of the cheese. Repeat layers. 

I love the layers - they add to the complexity of the whole thing.

Bake 23-28 minutes or until golden brown. Cut into 8 squares. Serve using spatula.

Tidy little dinner.

My Rating: 4/5 "So much good stuff! And such a comforting texture! It does fill you up fast, though, and the leftovers aren't nearly as good as the original, so make it when you have company!"