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This Deep Hamburger Sausage Pepperoni Pie is cheesy comfort overload with layers of hot, stretchy cheese, spiced meats, and crispy pepperoni tucked in a golden, flaky shell. It’s just the thing if you’re looking for a cozy meal that goes way beyond basic pizza—total hit for parties or a hungry crew on game day.
Honestly, my family begged for this the first time after a weekend football game, and now it’s my favorite for comfort nights. Once it goes in the oven, everyone’s at the table fast—can’t resist the smell.
Mouthwatering Ingredients
- Pepperoni slices: 100 grams Classic, a little spicy, and gets those crunchy edges when baked. Slice your own if you find a whole stick for even better taste.
- Italian sausage: 225 grams Pull off the casing first. Its extra seasonings give a nice kick. Grab the kind loaded with fresh herbs.
- Ground beef: 225 grams Go for a little fatty beef—it tastes way better. Around 80–85% lean is best.
- Melty mozzarella (shredded): about 200 grams Makes the best cheese pulls in every mouthful. Pick a real-deal mozzarella with few extras.
- Shredded cheddar or provolone: about 100 grams Extra creamy and tangy. I usually grab mild cheddar as it melts great, too.
- Ready-made pie crusts: two (around 450 grams together). Time-saver, flaky every time. Buy unsweetened for savory pies.
- Pizza or marinara sauce: 350 ml This sauce is what ties it all together. Thick sauce stops the crust from turning soggy.
- Italian seasoning: Oregano, basil, and thyme blend—skip the salted ones if you want to season to taste.
- Garlic powder: Roughly half a teaspoon, plus more if you love garlic. Gives that subtle warmth throughout.
- Red pepper flakes (totally optional): Sprinkle these in for more kick or on top if you want things spicy.
- Melted butter: 45 ml Brush this all over the crust for shiny, flavorful goodness. Don’t use margarine here—real butter only.
Simple Step-by-Step
- Bake It Golden:
- Move the pie into your hot oven and let it go for twenty to twenty-five minutes. Peek after around eighteen minutes—you want a deep golden top and cheese bubbling at the vents. Give it five minutes to cool down before slicing so the layers stay together.
- Time to Finish and Top Off:
- Lay the second pie crust over everything. Crimp the edge tight so all that cheese stays inside. Brush the top with melted butter, then shake on some garlic powder if you’re into that. Make a few little cuts for steam to escape.
- Add Your Final Cheese and Pepperoni:
- Now pile on the rest of the mozzarella and cheddar or provolone. Lay your last slices of pepperoni over the top for a crispy finish.
- Toss on Sauce and Spice:
- Drip all your sauce over the meat and pepperoni. Use a spoon to even it out. Then sprinkle with Italian herbs, garlic powder, and red pepper flakes if that’s your thing.
- Spread Meat and Pepperoni:
- Scatter your cooked beef and sausage over the mozzarella bottom, then add half the pepperoni. Spread out so every wedge gets topped with both.
- Start the Cheese Base:
- Toss half the shredded mozzarella right onto the crust—cover the whole base for a cheesy cushion underneath.
- Get Your Pan and Oven Ready:
- Set your oven to 220°C (425°F). Gently lay one pie crust in a deep dish pan, pressing it down. Chop off big bits of overhang but leave enough to pinch later.
- Brown Up the Meats:
- Cook ground beef and sausage over medium heat. Break it up as you go and cook till there's no pink left—should take about eight minutes. Pour off all the extra grease, then cool the meat so you don't burn your hands.
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This one steals the show every movie night in our house. The way the cheddar melts into the sauce and that spicy pepperoni pops—my kids never agree on their favorite part, but it's always between the stretchy cheese and the crisp buttery top.
Storing Leftovers
Wrap up extra slices with foil or stash in a tight-sealed container for up to three days in your fridge. To get the crust crisp again, warm them in the oven or an air fryer. If you want to freeze, cool the slices all the way then just pop them in straight from frozen when reheating.
Easy Ingredient Swaps
You can use ground turkey or chicken instead of beef if you want to lighten it up. For more spice, chorizo works great instead of sausage. Go for vegan cheese or part-skim mozzarella if dairy’s an issue. Gluten-free crust? Totally works here, too.
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How to Serve
Cut big, hot wedges straight from the oven and pair with a cool green salad or some sweet cherry tomatoes. For parties, slice into small squares for easy snacking. Like the heat? Put hot sauce or pepperoncini on the side and let folks go wild.
Behind the Dish
This deep dish classic brings in all-American diner comfort but also grabs inspiration from Chicago pizza and old-school Italian joints. Stacking loads of meat and cheese is a family favorite pretty much everywhere—feels like a big celebration every time.
Common Recipe Questions
- → Which cheese should I use to get the best flavor in this pie?
Go for shredded mozzarella for that stretchy melt, then toss in some cheddar or provolone for deeper flavor. Mixing a couple makes each forkful seriously tasty.
- → Is it okay to use a different kind of meat instead of Italian sausage?
Definitely! Try swapping in breakfast sausage, ground turkey, or get wild with chorizo for a real punch of flavor.
- → What are some tricks to keep the crust from getting soggy?
Brown your meats fully, get rid of any extra grease, and layer cheese near the bottom crust to help seal in all the yum without making it mushy.
- → Could I swap out the meats for vegetarian fillings?
For sure—pop in some sautéed mushrooms, bell pepper strips, or even a plant-based sausage for loads of flavor without the meat.
- → How will I know when it's all baked through?
Look for a super golden top crust and cheese bubbling around the edges or through air slits. Keep an eye on it, so it doesn’t go too far!
- → Can I get this all ready ahead of time?
Yep, just build the whole thing and stash it in the fridge. Bake it straight from cold when you’re ready, maybe a little longer so it gets piping hot.