Servings: 6–8
Prep Time: 25 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour
Ingredients
Meat and Filling:
- 2 cups shredded mozzarella cheese
- 1/2 pound ground beef
- 1/2 pound Italian sausage (optional, can use mild or spicy)
- 1 cup sliced pepperoni
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 1/2 cups pizza sauce or marinara sauce
Crust:
- 1 store-bought or homemade pie crust (enough for a 9-inch deep dish pie pan)
- 1 tablespoon olive oil (for brushing)
Instructions
1. Preheat the Oven
Preheat your oven to 190°C (375°F). Grease a 9-inch deep dish pie pan or cast-iron skillet with cooking spray or a thin layer of oil.
2. Prepare the Crust
Roll out the pie crust and press it into the bottom and sides of your prepared pie pan. If using store-bought dough, let it sit at room temperature for a few minutes to soften slightly for easier handling. Trim any excess dough hanging over the edge.
Use a fork to poke a few holes in the bottom of the crust to prevent bubbling while baking. Set aside.
3. Cook the Meat Filling
In a large skillet over medium heat, add the ground beef and Italian sausage (if using). Break the meat apart with a wooden spoon and cook until browned, about 6–8 minutes. Drain excess fat if necessary.
Add the chopped onion and cook for another 3–4 minutes, until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Mix well.
Stir in the pizza sauce or marinara sauce and simmer the mixture for 2–3 minutes until heated through. Remove from heat.
4. Assemble the Pie
Spoon half of the meat sauce mixture into the prepared crust. Sprinkle 1 cup of shredded mozzarella over the meat. Layer half of the pepperoni slices on top of the cheese.
Repeat with the remaining meat mixture, then the remaining mozzarella, and finish with the rest of the pepperoni.
5. Bake
Place the pie in the preheated oven and bake for 35–40 minutes, or until the crust is golden and the cheese is melted and bubbly.
If the crust edges begin to brown too quickly, cover them with foil strips during the last 10–15 minutes of baking.
6. Rest and Serve
Once baked, remove the pie from the oven and let it rest for about 10 minutes. This will allow the filling to set and make slicing easier.
Cut into wedges and serve warm. Pair with a crisp green salad or garlic bread for a complete meal.
Optional Add-Ins and Tips
- Add vegetables: Chopped bell peppers, mushrooms, or olives can be sautéed with the onions for extra flavour.
- Spice it up: Use spicy Italian sausage or add a dash of hot sauce to the filling for a kick.
- Make it a double crust: For an extra decadent version, top with a second crust. Seal and crimp the edges, cut slits for ventilation, and brush with an egg wash before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
This deep dish meat pie is a showstopper comfort meal with all the best elements of pizza and a savoury pie combined.