Pizza Cobbler

Pizza is a Lenten Friday staple. Go into any pizza place around here and there will be a line of people picking up cheese pies.

Now, I love a good pizza but sometimes it’s also good to switch things up. This homey casserole tastes like pizza, but it easier to throw together than making a pizza at home – perfect for a Lenten Friday.


Pizza Cobbler
(adapted from Rachael Ray Magazine)
Serves 6

1 T. extra-virgin olive oil
1   c. chopped onion
1 1/2 c. sliced green peppers
2 cloves garlic, smashed and peeled
1 1/2 c. tomato sauce
1/2  c. sliced black olives
1 c. shredded mozzarella cheese
1 can (7 1/2 oz.) refrigerated biscuits, separated and cut into quarters

Preheat the oven to 400F degrees . In a large skillet, warm the oil over medium-high heat until shimmering. Add the onion and garlic and cook for 2 minutes, stirring occasionally. Add the green peppers and cook until tender, about 5 minutes. Stir in the tomato sauce and olives and bring to a simmer.

Grease a 2-quart baking dish and spread the sauce mixture in the bottom. Sprinkle the cheese over and then top with the biscuit pieces. Bake until the cheese is bubbly and the biscuits are browned, about 15 minutes. Let cool for about 5 minutes before serving.

4 thoughts on “Pizza Cobbler

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