Deep Hamburger Sausage Pepperoni

This Deep Hamburger Sausage and Pepperoni Pie brings together the best parts of pizza and a savory meat pie in one cozy dish. If you are in the mood for something satisfying with layers of seasoned meat and gooey cheese tucked in a flaky crust, this is your ticket. It fills the house with that unmistakable pizzeria aroma and always draws everyone to the table.

I first made this for a game night, and it disappeared so fast I barely snagged a slice for myself. Ever since, it is my go to for chilly nights and weekend gatherings.

Ingredients

• Deep dish pie crust: Brings structure and buttery flavor to hold the generous fillings. Opt for a thick crust that stays sturdy Prefer all butter brands for flakiness
• Ground beef: Adds richness and a classic burger feel. Choose 80 percent lean for juiciness but be sure to drain fat
• Italian sausage: Brings spiced herby notes and makes every bite hearty Look for links with plenty of visible herbs
• Pizza sauce: Provides a tangy tomato base. Use your favorite jarred or homemade sauce Just avoid anything too watery
• Shredded mozzarella cheese: Delivers that signature cheese pull. Freshly shredded melts best
• Grated Parmesan cheese: Adds sharpness and enhances the other cheeses. Freshly grated always gives more punch
• Pepperoni slices: Bring spicy boldness and a classic pizza topping feel Pick thick cut deli style for best results
• Olive oil: Helps brown and flavor the meat
• Italian seasoning: Blends herbs like basil and oregano into each layer Freshness matters so check your spice jar date
• Garlic powder: Infuses warmth and depth
• Salt and black pepper: Season everything to bring out flavors
• Fresh parsley (optional): Lends brightness as a finishing touch

Step-by-Step Instructions

Make and Prebake the Crust:

Preheat your oven to 375 degrees Fahrenheit. Press your deep dish pie crust into a pie pan making sure to gently lift and pinch the edges for a tall sturdy wall. Prebake it for ten minutes to set the bottom and avoid sogginess down the line.

Cook and Season the Meats:

Warm olive oil in a large skillet over medium heat. Add ground beef and Italian sausage. Break the meat up with a spoon and cook until browned and crumbly This takes seven to eight minutes. Blur out all pink spots for a safe and flavorful result. Drain off any grease for a cleaner bite. Sprinkle with salt black pepper garlic powder and Italian seasoning. Stir well to coat all the bits.

Build the First Flavor Layer:

Using a spoon spread a thin layer of pizza sauce over the bottom of your pre baked crust This step prevents dryness in the final slice. Evenly cover the sauce with a generous layer of mozzarella cheese so it melts into all the nooks.

Pile on the Meat:

Spoon the seasoned meat mixture over the cheesy layer making sure it is spread corner to corner. Gently pat it down so it sits evenly and does not disrupt the crust.

Final Cheese and Topping Layers:

Dab more pizza sauce over the meat layer so every bite is juicy. Sprinkle with another hearty layer of mozzarella Before baking arrange pepperoni slices to cover the top completely then dust everything with grated Parmesan cheese.

Bake to Bubbly Perfection:

Place the loaded pie in the center of the oven. Bake for twenty five to thirty minutes until the cheese is melted and bubbling and the crust edges are golden brown. Rotate the pie halfway through for even color.

Cool Slice and Serve:

When it is finished let the pie rest for five to ten minutes before slicing. This helps every wedge hold together. Garnish with fresh parsley if desired before serving and enjoy the melted cheesy goodness.

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The Italian sausage is my favorite touch Each time I add it I think of Sunday pizza nights when my brother and I would argue over the last spicy piece The aroma alone always takes me right back

Storage Tips

Leftovers can be wrapped in foil or an airtight container and stored in the fridge for up to three days. Reheat slices in a low oven around three hundred degrees Fahrenheit to crisp up the crust again. The baked pie can also be frozen whole or in wedges. Thaw overnight and reheat covered to keep it moist.

Ingredient Substitutions

No Italian sausage No problem. You can swap in ground turkey or more beef with an extra dash of Italian spices. Non dairy cheese can be used to make the dish friendly for those with lactose intolerance. For more vegetables feel free to layer in sautéed peppers or mushrooms between the meats and cheese.

Serving Suggestions

Treat this pie like a pizza party centerpiece. Pair slices with a crisp green salad dressed in a light vinaigrette or a side of garlicky roasted broccoli. For extra fun serve with small bowls of hot sauce or ranch for dipping crust edges.

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Cultural Historical Context

Pizza pies and meat pies both come from long standing traditions of family style dinners. This dish echoes Chicago deep dish pizza as well as American meatloaf pies It is both playful and nostalgic. Every gooey bite recalls neighborhood pizza shops and the excitement of a homemade meal shared with loved ones.

Recipe FAQs

→ Can I use a store-bought pie crust?

Yes, a store-bought pie crust works well for convenience. You can also use a homemade deep-dish crust if preferred.

→ What is the best way to prevent a soggy bottom?

Pre-baking the crust for about 10 minutes before adding the fillings helps ensure a crisp, golden base.

→ Can I substitute the meats or use only one type?

Absolutely. You can use only ground beef, only sausage, or even try turkey or plant-based alternatives as desired.

→ How do I know when the pie is done baking?

The pie is ready when the cheese is bubbly and golden, and the crust is thoroughly baked with lightly browned edges.

→ Is it necessary to let the pie rest before slicing?

Letting it rest for 5–10 minutes helps set the layers, making slicing easier and neater while keeping the filling intact.