transforms classic pizza flavors into a rich, comforting savory pie. Featuring a crisp, golden crust filled with a triple-meat combination, melted mozzarella, and aromatic Italian herbs, this dish delivers a hearty alternative to deep-dish pizza.
Ingredients
1 pound ground beef (80/20 lean-to-fat ratio recommended for optimal flavor)
1/2 pound beef sausage (casing removed)
1 cup pepperoni slices
1 unbaked deep-dish pie crust (store-bought or homemade)
1 cup high-quality pizza sauce or marinara sauce
2 cups shredded mozzarella cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt & black pepper to taste
Step-by-Step Instructions
1. Prepare the Oven and Crust
Preheat your oven to 375°F (190°C). Roll out your deep-dish pie crust and gently press it into a 9-inch deep-dish pie pan, ensuring it fits smoothly against the bottom and sides. Flute or crimp the edges neatly. To prevent a soggy bottom crust, lightly dock the base with a fork a few times. Place it in the refrigerator to stay chilled while you prepare the filling.
2. Brown and Season the Meat
In a large skillet set over medium-high heat, add the ground beef and beef sausage. Use a wooden spoon to break the meat apart into uniform crumbles as it cooks. Sauté for 8 to 10 minutes until no pink remains. Carefully drain off excess rendered fat to keep the pie from becoming greasy. Turn the heat to low and stir in the garlic powder, Italian seasoning, salt, and black pepper. Cook for another minute until fragrant, then remove the skillet from heat and let it cool slightly.
3. Assemble the Layers
Retrieve the chilled pie crust. Spread 1/2 cup of mozzarella cheese evenly across the bottom of the crust to create a shield against moisture. Add the browned beef and sausage mixture in an even layer. Spread the pizza sauce evenly over the meat, then sprinkle the remaining 1.5 cups of mozzarella cheese over the top. Arrange the pepperoni slices in an overlapping layer across the cheese, covering it entirely.
4. Bake to Perfection
Place the pie pan on a rimmed baking sheet to catch any potential drips. Bake on the middle oven rack for 30 to 35 minutes, or until the crust turns golden-brown and the cheese is melted, bubbly, and slightly browned on top. If the edges of the pie crust begin to brown too quickly, loosely tent the pie with a sheet of aluminum foil during the last 10 minutes of baking.
5. Rest and Serve
Remove the pie from the oven and transfer it to a wire cooling rack. Allow it to rest for at least 10 to 15 minutes before slicing. This critical resting period allows the cheese and pan juices to set, ensuring clean, intact slices. Garnish with fresh basil or extra Italian seasoning if desired, and serve warm.