Deep Dish Hamburger Pie with Sausage & Pepperoni (Print version)
A hearty deep dish hamburger pie layered with sausage, pepperoni, marinara, and melted cheese inside a golden pizza crust.
# Ingredients:
For the crust
01 -
1 tablespoon olive oil, for greasing the pan
02 -
1 lb (450 g) pizza dough, store-bought or homemade
03 -
1 tablespoon all-purpose flour, for shaping
For the filling
04 -
1 lb (450 g) ground beef
05 -
8 oz (225 g) Italian sausage, casings removed if needed
06 -
1 small yellow onion, diced
07 -
1 green bell pepper, diced
08 -
3 cloves garlic, minced
09 -
1 teaspoon Italian seasoning
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
1 1/2 cups (360 ml) marinara or pizza sauce
For layering
13 -
2 cups (225 g) shredded mozzarella cheese
14 -
1/2 cup (50 g) grated Parmesan cheese
15 -
3 oz (85 g) sliced pepperoni
16 -
1 tablespoon chopped fresh parsley or basil, optional
# Instructions:
01 -
Heat the oven to 375°F (190°C). Grease a deep 9-inch pie pan or cast-iron skillet with olive oil.
02 -
Cook the ground beef and Italian sausage in a large skillet over medium-high heat for 8-10 minutes, breaking them into small crumbles, until fully browned. Drain excess grease.
03 -
Add the onion and bell pepper to the skillet and cook for 4-5 minutes until softened. Stir in the garlic, Italian seasoning, salt, and pepper and cook for 1 minute.
04 -
Stir in the marinara or pizza sauce. Simmer for 5-7 minutes until thick and not watery, then remove from the heat and cool for 10 minutes.
05 -
On a lightly floured surface, stretch or roll the pizza dough into a round large enough to line the bottom and sides of the pan. Press it into the pan with a slight overhang at the rim.
06 -
Spoon the meat filling into the crust. Top with mozzarella, Parmesan, and pepperoni, then fold the edge of the dough slightly inward over the filling.
07 -
Bake for 30-35 minutes until the crust is deep golden brown and the cheese is bubbling. Rest for 10 minutes before slicing and garnish with parsley or basil if using.
# Good to know:
01 -
Let the baked pie rest before slicing for cleaner wedges.
02 -
Use a deep 9-inch pan or cast-iron skillet to hold the filling.
03 -
Drain the browned meat well to protect the bottom crust.