Deep Dish Hamburger Pie with Sausage & Pepperoni sits right between a meat lover’s pizza and a cozy baked dinner pie. It has a sturdy golden crust, a saucy beef and sausage filling, melted mozzarella, and pepperoni that curls at the edges in the oven.
I like this for a weekend family dinner because it slices cleanly after a short rest and does not need much on the side. A green salad is enough. The important move is cooking the meat filling before it goes into the crust, so the pie bakes up rich instead of watery.
Meat-Lovers Pie Ingredients
Use a sturdy pizza dough and a deep 9-inch pan, because the filling is heavy. Pick mild or hot Italian sausage depending on how much heat you want, and use pepperoni that crisps well at the edges.
Ground beef. Gives the pie its hamburger flavor and a hearty base that slices well.
Italian sausage. Adds fennel, garlic, and richer fat so the filling tastes seasoned through.
Pepperoni. Bakes into salty, crisp-edged rounds on top of the cheese.
Onion and bell pepper. Sweeten as they cook and keep the meat layer from tasting flat.
Marinara sauce. Binds the meat and brings the pizza-style tomato flavor.
Mozzarella and Parmesan. Mozzarella melts into the filling, while Parmesan adds a salty finish.
Pizza dough. Holds the deep filling and bakes into a chewy, golden crust.
Deep Dish Hamburger Pie Method
Brown the meats. Cook the beef and sausage in a large skillet until no pink remains, breaking them into small pieces so the filling packs evenly.
Soften the vegetables. Add onion and bell pepper and cook until they lose their raw bite, then stir in garlic and Italian seasoning for the last minute.
Thicken the filling. Stir in marinara and simmer until the mixture looks thick and spoonable. Drain off extra grease if needed.
Shape the crust. Press pizza dough into a greased deep pie pan, pushing it up the sides with a little overhang at the rim.
Layer the pie. Add the meat filling, mozzarella, Parmesan, and pepperoni. Fold the dough edge slightly inward so it catches the cheese.
Bake and rest. Bake until the crust is browned and the cheese bubbles. Rest 10 minutes before slicing so the filling settles.
Ingredients
For the crust
1 tablespoon olive oil, for greasing the pan
1 lb (450 g) pizza dough, store-bought or homemade
1 tablespoon all-purpose flour, for shaping
For the filling
1 lb (450 g) ground beef
8 oz (225 g) Italian sausage, casings removed if needed
1 small yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 1/2 cups (360 ml) marinara or pizza sauce
For layering
2 cups (225 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
3 oz (85 g) sliced pepperoni
1 tablespoon chopped fresh parsley or basil, optional
Instructions
- Prepare the pan: Heat the oven to 375°F (190°C). Grease a deep 9-inch pie pan or cast-iron skillet with olive oil.
- Brown the meats: 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.
- Cook the vegetables: 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.
- Thicken the filling: 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.
- Shape the dough: 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.
- Assemble the pie: 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.
- Bake and rest: 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
Let the baked pie rest before slicing for cleaner wedges.
Use a deep 9-inch pan or cast-iron skillet to hold the filling.
Drain the browned meat well to protect the bottom crust.
Equipment
Deep 9-inch pie pan or cast-iron skillet
Large skillet
Rolling pin
Serrated knife
Allergens
Always check labels if you have
Nutrition facts
Values are estimates per serving.