Deep Hamburger Sausage Pepperoni

This Deep Hamburger Sausage and Pepperoni Pie brings together all the best parts of pizza and a rich meat pie in a single crave-worthy dish. The golden, flaky deep-dish crust holds layers of juicy ground beef, savory sausage, zesty pizza sauce, and plenty of gooey cheese. This is always my go-to recipe when I want to feed a hungry family or impress at potlucks.

I made this pie the first time for a football party and everyone hovered around the oven waiting for it to finish. Now it is a must-have for my family pizza nights and my kids beg for leftovers in their lunchboxes.

Ingredients

• Deep-dish pie crust: Makes the base flaky and sturdy. Look for a nice buttery dough from the freezer section or make your favorite homemade crust
• Ground beef: Choose an 80 percent lean mix for the right balance of juicy texture but not too much grease
• Italian sausage: Adds a signature spicy depth. Pick mild or hot depending on your heat preference. Remove the casing for easy crumbling
• Pizza sauce: Tangy and rich use your favorite jarred brand or homemade marinara
• Shredded mozzarella cheese: Melts perfectly giving the pie that signature gooey pull. Use whole-milk mozzarella if you can find it
• Grated Parmesan cheese: Sprinkled on top for a salty finish and a hint of sharpness
• Pepperoni slices: Pick a classic style for the best pop of flavor. If you like a spicier kick use a bold pepperoni or turkey pepperoni for less fat
• Olive oil: Helps brown the meat and adds a bit of richness. Go for extra virgin for flavor
• Italian seasoning: A blend of oregano basil and thyme brings the classic pizza taste
• Garlic powder: Infuses savory aroma and flavor without fresh garlic prep
• Salt and black pepper: Essential in bringing out all the flavors. Fresh cracked pepper gives a little extra punch
• Fresh parsley for garnish (optional): A bright green finish for a pretty presentation

Step-by-Step Instructions

Prepare the Crust:

Place your pie crust into a deep-dish pan pressing into the corners and up the sides. Keep it cold before baking. Preheat the oven to 375 F. Bake for about 10 minutes to keep it from getting soggy when loaded with the filling

Brown the Meats:

In a large skillet over medium heat warm up the olive oil. Add both the ground beef and sausage breaking them up with a spoon as they cook. Let this mixture sizzle until no pink remains and it gets nice browned bits for flavor about 7 to 8 minutes. Drain any extra grease from the pan. Sprinkle with salt black pepper garlic powder and Italian seasoning. Stir well to coat every crumbled piece with seasoning

Layer the Pie:

Start with a thin layer of pizza sauce on the bottom of the pre-baked crust. Sprinkle a generous layer of mozzarella cheese so it melts into the sauce. Next add the hot cooked meat mixture spreading it evenly. Pour or spoon more pizza sauce over the meat then top with another big sprinkle of mozzarella cheese so the filling gets creamy as it bakes

Finish and Top:

Lay pepperoni slices evenly across the top. Try to cover as much surface as you can for the best flavor in each bite. Add a dusting of grated Parmesan over the pepperoni

Bake the Pie:

Put the pie into your hot oven on the center rack. Watch as it bakes for about 25 to 30 minutes. You want the cheese to bubble up and the edges of the crust to get deep golden. Keep an eye out the last few minutes so it does not brown too much

Rest and Garnish:

Remove from the oven when the top looks beautifully bubbly. Let the whole pie sit at room temp for at least 5 minutes so the layers set and slicing is easier. Sprinkle with finely chopped parsley if using then slice and serve while the cheese is still stretchy and molten

Pin

Parmesan is my secret favorite here since it crisps up on top and brings a nutty saltiness that finishes the pie perfectly. The first time my kids helped layer on the pepperoni they got so excited to create their own patterns it became a family tradition.

Storage Tips

Wrap leftover pie tightly and keep it in the fridge for up to four days. For a crispy bottom reheat slices in a toaster oven or a hot skillet rather than the microwave which can make the crust a little soft. If freezing wrap individual slices in foil and pop in a freezer bag for up to two months. Let thaw before reheating so the filling heats evenly.

Ingredient Substitutions

If you are out of Italian sausage try breakfast sausage or add a pinch of fennel seed and extra Italian herbs to ground pork. For a lighter version turkey sausage or lean ground chicken work well too. Swap different cheeses like provolone or fontina for mozzarella if you want a new twist. You can use homemade pizza dough rolled thick if you do not have a pie crust on hand.

Serving Suggestions

A simple green salad with a lemony vinaigrette balances the rich flavors perfectly. Warm garlic bread is always welcome next to a slice. For gatherings cut the pie into smaller squares and serve as hearty party appetizers alongside a bowl of marinara for dipping.

Pin

History and Inspiration

Deep-dish style meat pies bring together Italian American traditions with the comfort of classic North American casseroles. My grandmother would layer leftovers over a pie crust and top them with sauce and cheese so this recipe makes me feel connected to family Sundays growing up. It has pizza night energy with just a little more heartiness for winter meals.

Recipe FAQs

→ Can I use homemade pie crust?

Yes, a homemade deep-dish crust works wonderfully, offering more control over texture and flavor, though store-bought is a convenient alternative.

→ Can I substitute the meats?

Absolutely! Turkey, chicken, or plant-based alternatives can replace ground beef or sausage to suit your taste preferences.

→ How do I prevent a soggy crust?

Pre-baking the pie crust for about 10 minutes before adding fillings helps keep the base crisp and prevents sogginess.

→ What cheese can I use instead of mozzarella?

Cheddar, provolone, or Monterey Jack are tasty substitutes that melt well and complement the savory meat layers.

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

Allowing the pie to rest for 5–10 minutes helps set the layers, making slicing cleaner and serving easier.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.