Hearty Three-Meat Deep Dish

This hearty Deep Hamburger, Sausage & Pepperoni Pie has become my weekend specialty when I want to impress guests with something that combines the best of pizza and pie. The flaky crust encases layers of savory meats and melty cheese that creates a flavor explosion with every bite.

I first created this recipe when hosting a game night and needed something substantial that could be eaten without much fuss. The empty dish and requests for the recipe told me I had a winner on my hands.

Ingredients

• For the Crust
• Ready made pie crust provides convenience without sacrificing taste and saves significant prep time
• Melted butter creates that golden brown finish that makes the crust irresistibly flaky
• Garlic powder infuses the crust with subtle flavor that complements the filling perfectly

• For the Filling
• Ground beef provides the hearty base look for 80/20 fat content for best flavor
• Italian sausage adds a depth of seasoned flavor that elevates the entire dish
• Pepperoni slices create those classic pizza pockets of spicy goodness throughout
• Mozzarella cheese delivers that quintessential stretch and mild flavor that everyone loves
• Cheddar or provolone adds a sharp tang that balances the richness of the meats
• Pizza sauce brings everything together with its herby tomato goodness
• Italian seasoning provides that authentic Italian flavor profile in one simple addition
• Red pepper flakes optional but wonderful for adding a gentle heat throughout

Step-by-Step Instructions

Brown the Meats

Cook ground beef and Italian sausage together in a large skillet over medium high heat. Break the meat into small crumbles with a wooden spoon as it cooks. This should take about 5 to 7 minutes until no pink remains. Be sure to drain the excess fat which prevents the bottom crust from becoming soggy.

Preheat and Prepare

Heat your oven to 425°F ensuring adequate time for it to fully preheat. A properly heated oven is crucial for that perfectly golden crust. While waiting unroll your first pie crust and gently press it into your deep dish pie pan allowing excess to hang over the edges.

Create the Base Layer

Sprinkle 1 cup of mozzarella directly onto the bottom crust. This cheese layer acts as a protective barrier between the wet ingredients and the crust keeping it crisp rather than soggy. This is a professional secret that makes a huge difference in the final texture.

Build the Meat Layer

Spread your cooled meat mixture evenly across the cheese layer. Then arrange about three quarters of your pepperoni slices over the meat. This layering technique ensures you get a bit of each flavor in every bite rather than having all ingredients mixed together.

Add the Sauce and Spices

Pour pizza sauce evenly over the meat and pepperoni layers. Sprinkle Italian seasoning garlic powder and optional red pepper flakes across the sauce. Distributing the spices at this level allows them to bloom in the sauce during baking.

Complete the Filling

Add remaining mozzarella and all of the cheddar or provolone cheese in an even layer. Finish with the reserved pepperoni on top which will become slightly crisp during baking creating textural contrast.

Seal with Top Crust

Place the second pie crust over the filling and trim excess leaving about half inch overhang. Fold this extra dough under the bottom crust edge and press to seal. Create a decorative edge by crimping or fluting. Cut steam vents in the top crust which prevents the pie from becoming soggy from trapped steam.

Butter Wash the Crust

Mix melted butter with remaining garlic powder and brush generously over the entire top crust and edges. This adds flavor and helps achieve that beautiful golden brown color during baking.

Bake to Perfection

Place the pie on a baking sheet to catch any potential drips and bake for 20 to 25 minutes until the crust is golden and filling bubbles. Watch the edges and cover with foil if they begin browning too quickly.

Rest Before Serving

Allow the pie to rest for at least 5 minutes before slicing. This crucial step lets the filling set slightly making it easier to serve neat slices. The filling is extremely hot right out of the oven so this resting period makes it safer to eat as well.

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The Italian sausage is truly the secret ingredient in this recipe. I once made it without when I had none on hand and while still good the flavor complexity was noticeably lacking. Now I always keep some in my freezer specifically for this dish.

Storing Leftovers

This meaty pie actually tastes even better the next day after the flavors have had time to meld together. Store any leftovers in an airtight container in the refrigerator for up to three days. For best results reheat individual slices in a 350°F oven for about 10 minutes rather than using the microwave which can make the crust soggy. You can also freeze individual slices wrapped tightly in plastic wrap and then aluminum foil for up to two months. Thaw overnight in the refrigerator before reheating.

Make It Your Own

The beauty of this recipe is its adaptability. Vegetable lovers can add sautéed mushrooms bell peppers or onions between the meat and sauce layers. Just be sure to cook them beforehand to remove excess moisture. For a spicier version use hot Italian sausage and add more red pepper flakes or even some diced jalapeños. You could also substitute the ground beef with ground turkey for a lighter option though I recommend adding a tablespoon of olive oil to compensate for the lower fat content.

Perfect Pairings

This robust pie pairs wonderfully with a simple green salad dressed with a light vinaigrette to cut through the richness. A garlic butter dipping sauce for the crust edges takes this dish to the next level. For beverages a medium bodied red wine like Chianti complements the Italian flavors perfectly while beer lovers might enjoy a cold amber ale or lager. For a family friendly meal serve with some roasted vegetables on the side for a balanced dinner.

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Recipe FAQs

→ Can I make this pie ahead of time?

Yes, you can prepare the entire pie up to 24 hours in advance and refrigerate it unbaked. When ready to cook, add an extra 5-10 minutes to the baking time. You can also pre-cook the meat mixture up to 2 days ahead and assemble the pie just before baking.

→ What other meats could I substitute in this pie?

This pie is quite versatile! Consider using ground turkey or chicken for a lighter option, or try cooked bacon, ham, or even shredded rotisserie chicken. Just ensure any meat you use is fully cooked before adding to the pie.

→ How can I prevent a soggy bottom crust?

The cheese layer on the bottom helps create a barrier, but for extra insurance against sogginess, blind bake the bottom crust for 8 minutes at 425°F before adding fillings. You can also brush the bottom crust with a thin layer of beaten egg white before adding the fillings.

→ What sides pair well with this deep dish pie?

This hearty pie pairs beautifully with a simple green salad dressed with Italian vinaigrette. Garlic bread or breadsticks make excellent accompaniments, as do roasted vegetables or a light tomato soup for a complete meal.

→ Can I freeze this pie?

Yes! You can freeze the pie either before or after baking. For unbaked pies, freeze until solid then wrap well in plastic and foil. Bake from frozen, adding 15-20 minutes to the baking time. For baked pies, cool completely, wrap well, and freeze. Reheat covered at 350°F until heated through.

→ How can I make this pie vegetarian?

For a vegetarian version, substitute the meats with a combination of sautéed mushrooms, bell peppers, zucchini, and eggplant. Plant-based meat alternatives also work well. Increase the cheese and add extra seasonings like basil and oregano to maintain rich flavor.