Save Pin
Picture digging into a cozy deep dish packed with juicy sausage, hamburger, tangy sauce, and oodles of melty cheese all tucked inside a super flaky crust. It's like giving pizza night an upgrade everyone will talk about. It's hearty and hits the spot when the weather cools off.
One chilly weekend, I whipped this up when my bunch craved something cheesy and loaded with meat. They polished it off fast and now it's on repeat at our house every winter.
Mouthwatering Ingredients
- Pie crust (ready to bake): keeps things easy and gives you flaky layers, grab one like Pillsbury for best results
- Pepperoni slices: classic pizza flavor and a little kick, try fresh deli pepperoni if you can
- Ground beef: all the familiar burger taste and nice texture, fresh is best
- Shredded cheddar or provolone: this brings home that melty sharp taste and nice color, sharp cheddar or smoked provolone kick it up
- Red pepper flakes: want a touch of heat or keep it out for a gentler bite
- Melted butter: brush on the pastry for a golden, tasty finish, go with true butter
- Italian seasoning: these dried herbs wake up every bite, fresher is always tastier
- Garlic powder: a little warmth plus savory, works great with the meats
- Shredded mozzarella: meltiness and stretch galore, whole milk makes it extra good
- Pizza or marinara sauce: gives tang and keeps things moist, look for real tomato and low sugar
- Italian sausage: bumps up flavor with spice and depth (totally worth adding), spot sausages with actual herbs in them
Easy Step-by-Step Directions
- Let Cool and Slice:
- Take it out of the oven and chill for five or ten minutes. Your slices won’t fall apart now and you get neat, gooey triangles.
- Bake It:
- Pop the pie on the oven rack at 425 F. Cook it 20 to 25 minutes ‘til the crust is deep gold and cheese bubbles at the sides. If the top browns fast, lay foil over it for a few minutes at the end.
- Seal and Butter the Top:
- Lay the other crust over, then pinch and turn the edges to trap the stuffing. Paint it with melted butter. Sprinkle on a dash of garlic powder for extra smell if you want.
- Finish Layers:
- Scatter the rest of the mozzarella, plus all the cheddar or provolone on top of the sauce. Tuck the last pepperoni across the very top so they get crispy while it bakes.
- Add Sauce and Seasonings:
- Pour the sauce gently across the meats. Move it around with a spoon so it covers fully but doesn’t mess up the layers. Shake Italian herbs, garlic powder, and chili flakes right on top for flavor.
- Add Meats and First Cheese:
- Start with half your mozzarella covering the bottom—makes a cheesy line that keeps it from getting soggy. Next, pile on all your browned sausage and beef, then lay pepperoni edge to edge.
- Mold the Bottom Crust:
- Gently roll open a crust and fit it into your deep dish or even a skillet. Press it right up the sides, no gaps. Make sure it’s flat and not ripped.
- Cook the Filling:
- Start by browning sausage and ground beef together in a pan over medium, crumbling as you go until browned and crisp. Pour off the grease so the pie stays crunchy, not soggy.
Save Pin
The pepperoni crisping on top? Totally my favorite part. My kids like to help place them on and we’re always laughing about who snags the cheesiest hunk.
How to Store It
Let it cool all the way, then pop leftovers in a container with a lid in the fridge. Warm it back up at 350 F in the oven under a bit of foil. You can also freeze slices on their own to grab for speedy dinners.
Save Pin
Swaps and Switches
No Italian sausage? All ground beef or turkey will do. Pepperoni missing? Just swap in bacon or some chopped ham. Pretty much any cheese that melts, like Monterey jack or fontina, can fill in for mozzarella or cheddar.
Ideas for Serving
Cut hefty slices and set them next to a crunchy salad or roasted veg for something complete. Feel like pizza night? Pour some extra warm marinara in a bowl for dipping.
Where This Dish Comes From
Deep pies packed with meat have been part of American home kitchens for ages, taking a cue from Italian-American pizza favorites. This one throws all your best pizza toppings into a pie—all about family, gatherings, and comfort.
Common Questions
- → Could I grab a premade pie crust from the store?
Totally! Ready-to-go pie crusts save hassle. Or whip up your own if you want to put in a little extra effort.
- → Do I have to use both beef and sausage in this?
Not at all. Go with just beef or just sausage, or swap either one for something lighter like ground chicken or turkey if that’s your thing.
- → Is it okay to prep this ahead of time?
Definitely! You can put the whole thing together, stash it in the fridge, then bake it fresh when you’re ready to eat.
- → Which cheeses work best in the filling?
Mozzarella is super melty and stretchy. Provolone or cheddar bring that creamy, rich goodness. Mix and match to see what you like most.
- → What’s an easy way to heat up leftovers?
Pop extra slices in a 350°F oven until they're nice and hot again—this keeps your crust from going soggy.