Packed with ground beef, Italian sausage, pepperoni, and a cheesy punch—this deep-dish pizza pie is a crust-lover’s dream and a serious crowd-pleaser.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6–8
Dietary Info: High-Protein | Gluten-Free Option | Freezer-Friendly
📝 Ingredients Checklist
Base:
1 lb ground beef
½ lb Italian sausage (casings removed if needed)
½ cup pepperoni slices
Flavor Boosters:
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
1 tsp garlic powder
Optional Add-Ins:
½ cup diced onions
¼ cup chopped mushrooms
2 tbsp tomato paste
Crust Layer:
1 store-bought deep-dish crust (or use homemade dough)
Toppings:
Fresh basil
Red chili flakes
Ranch drizzle (optional)
🔪 Step-by-Step Instructions
Cook the Meats
In a skillet over medium heat, brown ground beef until no longer pink. Drain fat.
In the same pan, cook Italian sausage until fully cooked. Set both aside to cool slightly.
Mix & Layer
In a bowl, combine the cooked meats, pepperoni slices, mozzarella, cheddar, and garlic powder. Add optional onions or mushrooms if using.
Place the crust into a deep-dish pie pan or cast-iron skillet. Fill with the meat and cheese mixture.
Optional: Spread tomato paste evenly over the top of the filling for extra richness.
Bake It Up
Bake at 375°F (190°C) for 25–30 minutes, until the crust is golden and the filling is bubbly.
Cool & Garnish
Let sit for 5 minutes before slicing. Garnish with fresh basil, chili flakes, or a drizzle of ranch dressing.
💡 Pro Tips for Pizza Pie Success
🕒 Time Saver: Use pre-cooked sausage or leftover meats to speed things up.
🧄 More Flavor: Add a pinch of Italian seasoning or red pepper flakes to the meat mix.
🔥 Bubbling Top Tip: Bake on the lower oven rack for a crispier crust bottom.
🧊 Mess-Free Slices: Let it rest—cutting too early = cheesy chaos.
🍕 A Slice of Serious Satisfaction
This isn’t your average pizza. Think loaded deep-dish meets comfort casserole. It’s rich, meaty, cheesy, and perfect for feeding a hungry crowd or doubling as meal prep.
👨🍳 Cooking Walkthrough
The Meat Layer
Brown meat in stages for best texture and don’t skip draining the fat—this keeps the pie from becoming greasy.
Assembling It Right
Use a deep pie pan or oven-safe skillet to contain the hearty filling. Press the crust evenly into the base and up the sides to create a solid wall.
Extra Flavor Moves
Adding tomato paste to the top mimics classic pizza sauce, but richer. You can even mix in a spoonful of pesto for a herby kick.
🧂 Ingredient Swaps & Variations
Dietary Adaptations:
Gluten-Free: Use a GF crust or cauliflower-based crust.
Low-Carb/Keto: Skip traditional dough and try a cheese/cauliflower mix (1 cup cauliflower rice + ½ cup shredded mozzarella).
Vegan: Use plant-based ground meat, dairy-free cheese, and vegan pepperoni.
Fun Flavor Twists:
Sweet & Spicy: Add ½ cup pineapple chunks and sliced jalapeños.
Tex-Mex Style: Sub cheddar and pepper jack, and top with a dollop of sour cream post-bake.
Breakfast Version: Crack an egg or two on top during the last 10 minutes of baking.
🧊 Storage & Make-Ahead Tips
Storage
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm slices in the oven at 350°F until crisp.
Freezer-Friendly
Unbaked Version: Assemble and freeze (wrapped tightly) for up to 3 months. Thaw overnight in the fridge and bake as directed.
Baked Version: Freeze individual slices for grab-and-go lunches.
Meal Prep Hack
Make mini pies in muffin tins for easy, portable servings—perfect for snacks, parties, or lunchboxes.
🧮 Nutrition Facts (Per Slice – Approx. 1/8 pie)
Calories: ~450 kcal
Protein: ~24g
Carbs: ~22g
Fat: ~30g
Allergens: Dairy, Gluten (unless GF crust is used)
❓ Frequently Asked Questions
Q: Can I use all beef instead of sausage?
A: Yes, but sausage adds a depth of flavor that mimics pizza-shop taste. Add Italian seasoning to the beef if skipping sausage.
Q: Do I have to use deep-dish crust?
A: No, regular pie dough or even crescent dough will work, though you’ll want to reduce the filling.
Q: Can I make this ahead?
A: Definitely! Prep the filling and crust separately, then assemble and bake when ready to eat.
Q: How do I avoid a soggy crust?
A: Bake on the lowest oven rack and avoid overfilling. You can also blind-bake the crust for 5 minutes before filling.
💬 Get Ready to Crave Seconds
This Meat Lover’s Pizza Pie is indulgent, easy, and endlessly adaptable. Whether you’re feeding a party or meal-prepping your week, it delivers serious flavor with minimal fuss.
Craving more savory pies? Try my [Bacon Cheeseburger Casserole] or [Stuffed Crust Pepperoni Bake] next!
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