Deep-Dish Pizza Pie
Step-by-step deep-dish pizza pie recipe: dough, sauce, layering, baking tips, variations, and storag...
5055
total time
6
servings
560 kcal
calories
Introduction: Why This Deep Pie Works
This Deep Hamburger Sausage & Pepperoni Pie combines two beloved comfort-food families — the meaty, savory world of hamburger and sausage and the cheesy, pepperoni-forward tradition of pizza — into one deep-dish, sliceable bake that’s perfect for family dinners, potlucks, or game-day spreads. The recipe leans on bold flavors: seasoned ground beef, Italian sausage, classic pepperoni, melty mozzarella, and a robust tomato sauce layered in a firm, golden deep-dish crust. The structure of the dish is forgiving: a sturdy crust holds up to juicy meats and bubbling cheese, while a slightly longer bake time allows flavors to meld and the top to brown attractively. Because it’s deep-dish, you can scale this up to feed a crowd with little extra effort. The pie also plays well with variations: swap meats, add vegetables such as sautéed peppers or mushrooms, or use a pre-made crust to save time. The result is a hybrid comfort classic that offers the gratification of pizza with the density and warmth of a casserole. This introduction explains why the combination works, what to expect from flavor and texture, and how to approach assembly and baking to produce consistent, delicious results. The recipe is structured to be accessible for cooks at all levels, with tips for browning, seasoning, and achieving a crisp crust while keeping the filling juicy and flavorful.
Gathering Ingredients: What You’ll Need (Shopping & Substitutions)
Before you begin, gather the ingredients to ensure a smooth cooking session. For the meat base, you’ll want 1 pound of ground beef (80/20 for flavor and moisture) and 1 pound of sweet or spicy Italian sausage, casings removed. Pepperoni — about 8–12 ounces of slices — adds that familiar pizza note; choose thick-cut slices if you want bold texture. For the dairy, prepare 3–4 cups shredded mozzarella and 1/2 to 3/4 cup grated Parmesan or Pecorino. Use a high-quality, flavorful tomato sauce (about 3 cups) or a robust marinara; enrich with a tablespoon of tomato paste if the sauce feels thin. Aromatics include one medium onion (finely chopped) and 2–3 cloves garlic (minced). Seasonings: kosher salt, freshly ground black pepper, dried oregano, dried basil, and a pinch of red pepper flakes for heat if desired. For the crust, use either a store-bought deep-dish pie crust or dough for a 9x2-inch deep-dish pan, or make a quick buttery shortcrust or pizza-style dough at home. Optional add-ins: sautéed bell peppers, mushrooms, chopped olives, or caramelized onions. For a lighter version, substitute part of the beef with turkey or use lower-fat cheeses. Don’t forget baking essentials: a deep-dish pie pan or springform pan, nonstick spray or butter, and a rack to cool the pie. Having everything prepped and at hand will make assembly quick and stress-free; mise en place is especially helpful when working with multiple cooked components and layering. This section helps you shop, pick substitutions, and plan ahead so you can move from prep to assembly efficiently.
Essential Equipment and Prep Steps
Having the right equipment makes this deep pie easy to assemble and bake without surprises. You’ll need a 9-inch deep-dish pie pan, a 9x2-inch springform pan, or a similar-sized deep casserole dish. A heavy skillet (cast iron preferred) helps brown the meats evenly and develop fond for the sauce. Use a wooden spoon or spatula for breaking up ground beef, a fine mesh strainer or spoon to skim excess fat if desired, and a colander to drain juices after browning. For cheese, a box grater yields better melting than pre-shredded blends; freshly shredded mozzarella melts creamier and stretches better. Keep measuring cups/spoons, a small mixing bowl for the sauce adjustments, and aluminum foil for tenting if the crust or cheese browns too quickly. Prep steps: preheat your oven to 375–400°F (190–205°C) depending on your crust; par-bake the crust for 8–10 minutes to prevent sogginess when you add the juicy filling. While the crust par-bakes, brown the ground beef and sausage in batches to avoid steaming, breaking meat into small crumbles and seasoning well with salt, pepper, and a pinch of oregano. Sauté the onion and garlic separately or with the meat until translucent and aromatic; deglaze with a splash of sauce to capture browned bits. If using vegetables like peppers or mushrooms, sauté them until they release most moisture. Assemble components in bowls: cooked meat, sauce, cheeses, and pepperoni slices. The mise en place will speed assembly and keep your oven time consistent. Finally, line a baking sheet under your pie pan to catch any bubbling overflow — this makes cleanup easier and prevents oven smoke.
Preparing the Crust: Tips for a Crisp, Supportive Base
A reliable crust is essential for a deep-dish pie that holds up to heavy fillings without becoming soggy. Choose a sturdy dough: a traditional pie crust made with cold butter yields a tender, flaky base but can be thin; a pizza-style dough (higher gluten) will create a chewier, more supportive shell. For convenience, store-bought deep-dish crusts work very well and cut prep time. If making a from-scratch dough, use chilled butter and minimal water, handle the dough lightly, and chill for at least 30 minutes before rolling. Roll the dough slightly larger than the pan to allow for crimping and to create a small lip that helps contain the filling. Consider blind-baking (par-baking) the crust: line with parchment and pie weights or dried beans, and bake for 8–12 minutes at 375°F until it’s just set and beginning to color. This step is particularly important because the filling is juicy; par-baking reduces the risk of a soggy bottom. For an extra moisture barrier, brush the par-baked crust lightly with an egg wash (one beaten egg) or a thin layer of grated Parmesan mixed with a small amount of olive oil; this seals the surface and can help prevent absorption. If you prefer a golden, rustic rim, brush with a little butter before baking the assembled pie. When transferring the crust to the oven for the final bake, center the pie in the oven to ensure even browning. Use a baking sheet beneath the pie to catch any spillover and protect your oven from dripping cheese or sauce. These crust techniques ensure a crisp bottom and a perfectly structured vessel for your meaty filling.
Browning the Meats: The Cooking Process (Sear, Season, and Drain)
Properly cooking the hamburger and sausage is essential to flavor and texture. Begin with room-temperature meats for even browning. Heat a large skillet over medium-high heat and add a small tablespoon of neutral oil if your meats are very lean. Add the ground beef in a single layer and leave undisturbed for 1–2 minutes to develop a good sear, then break it up and continue cooking until the meat is mostly browned. Transfer browned beef to a bowl and repeat with the sausage, breaking it into small pieces as it cooks. Searing in batches prevents overcrowding, which can cause steaming instead of browning. After all meat is browned, return the skillet to medium heat, add a bit of chopped onion, and sauté until translucent, then add minced garlic and cook briefly until fragrant. Combine the meats and aromatics, season with salt, black pepper, dried oregano, and a little crushed red pepper for heat. Pour in about half to three-quarters of the tomato sauce and stir to combine, allowing the mixture to simmer for 5–8 minutes to marry flavors and slightly thicken. Taste and adjust seasoning; a teaspoon of sugar can balance acidity if needed, or a splash of red wine for depth. If excess fat accumulates, carefully spoon or drain it off to prevent a greasy final pie. Cooling the meat mixture slightly before assembling helps avoid over-softening the crust. This cooking process yields a concentrated, well-seasoned meat layer that provides the backbone of flavor for the deep pie.
Assembling the Pie: Layering for Texture and Flavor
Layering your Deep Hamburger Sausage & Pepperoni Pie thoughtfully creates a balance of textures and flavor pockets in every slice. Start by spreading a thin layer of sauce on the par-baked crust to create a moisture barrier; this helps the crust remain crisp while adding immediate flavor. Next add a portion of the cooked meat mixture, spreading it evenly but not packed too tightly — pockets of air allow heat to circulate and cheese to melt properly. Sprinkle a generous layer of shredded mozzarella over the meat, then arrange a single layer of pepperoni slices to ensure each slice gets that classic pepperoni hit. Repeat: another thin layer of sauce, more meat if you have excess, and a final thicker layer of cheese to create a golden melt on top. Save a few pepperoni slices for the very top to create an appealing presentation once baked. If you’re adding vegetables like mushrooms or peppers, distribute them between meat and cheese layers so they stay tender but not soggy. Press layers gently with the back of a spoon to remove large air pockets but avoid compressing the filling too much; a somewhat loose assembly helps the pie bake evenly. For a finished touch, sprinkle grated Parmesan and a pinch of dried oregano over the top layer of cheese for flavor and browning. Place the assembled pie on a baking sheet to catch drips, and tent with foil for the first portion of baking if you’re concerned about the top browning too quickly. Thoughtful layering guarantees that every slice includes sauce, meat, cheese, and pepperoni in balanced proportions.
Baking and Finishing: Achieving the Perfect Melt and Crust
Baking this deep pie requires balancing enough time to heat the center thoroughly and melt the cheese without burning the top or drying the crust. Preheat your oven to 375–400°F (190–205°C) depending on crust thickness and whether you par-baked. Place the assembled pie on a middle rack, and bake uncovered for 25–35 minutes until the cheese is bubbling and the top is golden brown. If you notice the edges browning too quickly but the center needs more time, tent the pie loosely with foil to shield the crust while the interior finishes. For an extra gooey top, switch to broil for the final 1–2 minutes — watch closely to prevent burning. Use an instant-read thermometer to check doneness; the center should reach about 165°F (74°C) to ensure meats are fully heated. After removing from the oven, allow the pie to rest for 10–15 minutes; this resting period helps the filling set so slices hold together when cut. Garnish with fresh basil leaves or chopped parsley and a light drizzle of good olive oil if desired. For a crispier crust finish, brush the exposed rim with melted butter immediately after baking. If you used a springform pan, release the sides carefully once the pie has cooled slightly to avoid spilling molten cheese. The final result should be a radiant top of browned mozzarella and pepperoni, a flavorful, well-seasoned meat layer, and a sturdy, flaky or chewy crust depending on your dough choice. Cooling and finishing steps are as important as baking time to ensure excellent texture and presentation.
Serving, Storage, and Reheating Best Practices
The Deep Hamburger Sausage & Pepperoni Pie serves best after a brief rest to allow the filling to set. Slice with a sharp chef’s knife or a serrated-edge pie server into 8–10 generous wedges depending on your pan size and appetite of your guests. Serve with simple sides — crisp green salad, pickled vegetables, or roasted broccoli cut the richness of the meat and cheese. For parties, offer condiments like crushed red pepper, grated Parmesan, or a pan of warmed marinara for dipping. For storage, cool the pie completely before refrigerating. Store in an airtight container or wrap tightly with plastic wrap for up to 3–4 days in the refrigerator. For longer storage, freeze individual slices by flash-freezing them on a tray until solid, then transfer to freezer-safe bags for up to 2–3 months. Reheat refrigerated slices in a 350°F (175°C) oven for 10–15 minutes until warmed through; cover loosely with foil to prevent over-browning, then remove the foil at the end to re-crisp the top if desired. For frozen slices, reheat from frozen at 350°F for 25–35 minutes, or thaw overnight in the refrigerator then reheat as above. A toaster oven or air fryer can also crisp edges quickly for single servings. Avoid microwaving for reheating if you care about crust texture — microwaves make crusts chewy and fillings overly hot and uneven. When serving leftovers at gatherings, warm slices on a baking sheet in the oven and keep covered to preserve moisture. Proper storage and gentle reheating preserve the structure and flavor of the pie so it tastes nearly as good as fresh.
Tips, Variations, and Frequently Asked Questions
This final section offers practical tips, popular variations, and answers to common questions to help you customize the pie and troubleshoot common issues. Tips: 1) Prevent soggy crust by par-baking and using a thin initial layer of sauce; drain excess fat after browning meats. 2) Evenly distribute pepperoni and cheese so each slice has balanced flavors. 3) Let the pie rest before slicing to ensure neat slices. 4) Use freshly shredded mozzarella for better melt and texture. Variations: For a veggie boost, add sautéed bell peppers, mushrooms, or spinach between meat and cheese layers. For a spicy twist, use hot Italian sausage and add Calabrian chili flakes. For a smoky flavor, swap in smoked mozzarella or a touch of smoked paprika. Make a breakfast version by adding cooked, crumbled breakfast sausage and scrambled eggs in a shallow layer. FAQs: Q — Can I make this ahead? A — Yes; assemble and refrigerate for up to 24 hours before baking, or fully bake and reheat later. Q — Will it be greasy? A — Properly drain excess fat after browning meats and avoid overly oily sausage to reduce greasiness. Q — Can I use premade pizza dough? A — Absolutely; roll or press it into the deep-dish pan, par-bake briefly, and proceed with assembly. Q — How to cut clean slices? A — Let the pie rest, use a sharp knife, and wipe the blade between cuts. Q — Is it freezer friendly? A — Yes; freeze fully cooled slices in airtight containers for up to 2–3 months. With these tips and variations, you can adapt this deep pie to different tastes and occasions while avoiding common pitfalls and maximizing flavor and texture.
Deep Hamburger Sausage & Pepperoni Pie
Hearty deep-dish hamburger, sausage & pepperoni pie—easy steps, tips, and variations for a crowd-pleasing comfort bake.
total time
5055
servings
6
calories
560 kcal
ingredients
- 1 lb ground beef 🥩
- 1/2 lb Italian sausage, casing removed đźŚ
- 1/2 cup diced onion 🧅
- 1/2 cup diced green bell pepper đź«‘
- 2 cups shredded mozzarella cheese 🧀
- 1/2 cup grated Parmesan cheese 🧀
- 1 cup marinara or pizza sauce 🍅
- 1 tsp Italian seasoning 🌿
- 1/4 tsp garlic powder 🧄
- 1/4 tsp red pepper flakes (optional) 🌶️
- 1 package (9-inch) refrigerated pie crust (or homemade) 🥧
- 20 slices pepperoni 🍕
instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. In a large skillet over medium heat, cook the ground beef, Italian sausage, diced onion, and green bell pepper together until the meat is fully browned and the vegetables have softened. Drain any excess grease.
- 3. Stir in the marinara or pizza sauce, Italian seasoning, garlic powder, and red pepper flakes if using. Let the mixture simmer gently for 3 to 4 minutes to blend the flavors, then remove from heat and allow it to cool slightly.
- 4. Roll out one pie crust and carefully press it into a 9-inch pie pan, ensuring it fits snugly on the bottom and sides.
- 5. Spoon half of the meat and vegetable mixture evenly over the crust. Sprinkle half of the shredded mozzarella cheese, grated Parmesan cheese, and half of the pepperoni slices over the meat layer.
- 6. Repeat the layering process with the remaining meat mixture, cheeses, and pepperoni slices on top.
- 7. Cover the pie with the second pie crust, trimming any excess dough from the edges. Crimp the edges together to seal the pie completely. Cut small slits on the top crust to allow steam to escape during baking.
- 8. For added flavor, lightly sprinkle some Italian seasoning and grated Parmesan cheese on top of the crust.
- 9. Place the pie on a baking sheet to catch any drips and bake it in the preheated oven for 30 to 35 minutes, or until the crust turns a beautiful golden brown.
- 10. Once baked, remove the pie from the oven and let it rest for 10 minutes before slicing.
- 11. Serve warm, accompanied by a fresh side salad or garlic bread for a complete meal.
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