Description
A hearty and savory deep-dish pie layered with a flavorful blend of ground beef, Italian sausage, rich pizza sauce, mozzarella, Parmesan cheese, and pepperoni slices. This Deep Hamburger Sausage & Pepperoni Pie offers a delicious twist on classic pizza flavors in a comforting pie form, perfect for family dinners and gatherings.
Ingredients
Scale
Pie Crust
- 1 pre-made deep-dish pie crust
Meat Filling
- 1 lb ground beef
- ½ lb Italian sausage (mild or spicy)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Toppings
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup pepperoni slices
Instructions
- Prepare the Meat Filling: In a skillet over medium heat, cook the ground beef and Italian sausage until fully browned. Drain any excess grease to avoid a soggy pie. Season the meat mixture with garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir well and set aside.
- Prepare the Crust: Preheat the oven to 375°F (190°C). Place the pre-made deep-dish pie crust into a deep-dish pie pan. Partially bake the crust for 8 to 10 minutes to ensure it holds up to the filling without becoming soggy.
- Assemble the Pie: Spread half of the shredded mozzarella cheese evenly over the partially baked pie crust. Layer the cooked meat mixture on top, followed by an even spread of pizza sauce. Sprinkle the remaining mozzarella cheese along with the grated Parmesan cheese over the sauce. Finally, arrange the pepperoni slices on the top layer.
- Bake the Pie: Bake the assembled pie in the preheated oven for 25 to 30 minutes, or until the cheese is melted, bubbly, and the crust turns golden brown. For extra crispy pepperoni topping, broil the pie for an additional 2 to 3 minutes but watch carefully to avoid burning.
- Cool and Serve: Let the pie cool for 5 to 10 minutes before slicing. This resting time allows the filling to set for clean slices. Serve warm and enjoy this indulgent, pizza-inspired deep-dish pie!
Notes
- Partially baking the crust before adding the filling helps prevent sogginess.
- Drain the cooked meat well to keep the pie from being greasy.
- Broiling at the end crisps up the pepperoni nicely but monitor closely to avoid over-browning.
- Use mild or spicy Italian sausage based on your preference.
- Leftover pie can be refrigerated and reheated in the oven for best texture.
