Pizza Burger Pie
45 min
|
easy
Recipe by Eunice
Introduction
This Pizza Burger Pie is what happens when deep-dish pizza flirts with a cheeseburger, tucked into a buttery crust with garlicky beef, Italian sausage, and plenty of sauce.
It is a loud, melty crowd-pleaser for weeknights or game day, with a crisp pie shell, a blanket of mozzarella and Parmesan, and pepperoni on top so you can slice, serve, and watch everyone go back for seconds.
Ingredients (6 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Crust:
- 1 pre-made pie crust pre-made 9-inch refrigerated pie crust 1 ct
Ingredients for the Filling:
- ½ lb ground beef ground beef 0.5 lb
- ½ lb Italian sausage Italian sausage 8 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- 1 tsp Italian seasoning Italian seasoning 0.05 oz
- 1 cup pizza sauce pizza sauce 8.89 oz
Ingredients for the Topping
- 1½ cups shredded mozzarella cheese shredded mozzarella cheese 4.55 oz
- ¼ cup grated Parmesan cheese grated Parmesan cheese 0.71 oz
- 12 slices pepperoni pepperoni 0.86 oz
How to Make Pizza Burger Pie
-
Preheat and set up the crust
Heat the oven to 400 F and fit the store-bought pie crust into a 9-inch round baking dish or pie plate, crimping the edges.
Dock the bottom with a fork, line with parchment, and fill with pie weights or dried beans for a clean par-bake.
-
Par-bake for structure
Bake the lined crust for 10 to 12 minutes until just setting, then remove parchment and weights and bake 3 more minutes to dry the bottom.
Let the crust cool slightly on a rack so steam does not make it soggy.
-
Brown the beef and sausage
Heat a large skillet over medium-high, add ground beef and Italian sausage, and cook breaking into small crumbles until no pink remains, about 6 to 8 minutes.
Stir in garlic powder, onion powder, Italian seasoning, and a good pinch of salt and black pepper, then drain excess fat thoroughly.
-
Sauce and reduce
Pour in the pizza sauce and simmer 2 to 3 minutes until thick and glossy so the filling does not weep into the crust.
Taste and adjust salt and pepper so it is boldly seasoned now, not later.
-
Assemble the pie
Sprinkle 2 tablespoons of the mozzarella over the warm crust to create a cheese barrier, then spread the meat sauce evenly into the crust.
Top with the remaining mozzarella and the Parmesan, then shingle the pepperoni slices across the surface.
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Bake to bubbly perfection
Bake at 400 F for 15 to 18 minutes until the cheese is melted and browned in spots and the crust edges are golden.
If you want extra pepperoni curl and crisp, broil 45 to 60 seconds, watching like a hawk.
-
Rest and slice
Let the pie rest 10 minutes so the filling sets for clean slices instead of a cheesy landslide.
Slice with a sharp knife and serve hot.
Substitutions
- Italian sausage -> hot turkey sausage or plant-based Italian sausage
- You get the same herby, garlicky punch with less grease, so the pie stays sturdy and the flavor leans brighter without losing that pizzeria swagger.
- Pizza sauce -> crushed tomatoes blended with 1 tablespoon sofrito and a pinch of bouillon
- This swap brings a fresher, rounder tomato note with a savory backbone, giving you a slightly thicker, more aromatic sauce that resists sogginess.
- Mozzarella -> smoked mozzarella or provolone
- Smoked mozz adds a kiss of char-grilled depth while provolone melts creamy and brings a sharper bite, both keeping that essential stretchy cheese pull.
Tips
- Par-bake like you mean it
- Weights prevent shrinkage, and the extra 3-minute naked bake dries the base so the crust stays crisp under a juicy filling.
- Reduce the filling until spoon-trail thick
- When a spoon dragged through the pan leaves a quick trail, you have boiled off enough moisture to keep the slice stackable.
- Cheese as a moisture shield
- A light sprinkle of mozzarella under the filling creates a fat barrier that protects the bottom crust from sauce soak.
- Drain with conviction
- After browning, tilt the pan and spoon out fat or blot with a paper towel in the pan so the pie does not turn greasy.
- Use a glass pie plate if you have one
- Glass lets you see the bottom browning so you can pull it exactly when golden rather than guessing.
- Rest time is non-negotiable
- The 10-minute rest lets proteins relax and cheese set, which means neat wedges and no lost toppings.
Nutrition Facts *
| Energy | 494 | kcal |
|---|---|---|
| Protein | 26 | g |
| Total Fat | 32 | g |
| Carbohydrates | 25 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I prevent the crust from shrinking while par-baking?
- Let the crust come to room temp for 10 minutes, do not stretch it when fitting the dish, dock it well, and keep it fully supported with parchment and weights up the sides.
- My pie came out watery, what went wrong?
- Either the meat was not drained enough or the sauce was not reduced, so cook off moisture until thick and avoid covering the pie during rest which traps steam.
- The cheese browned too fast before the crust was done, how do I fix that?
- Tent loosely with foil after the first signs of deep browning and finish baking on a lower rack position to focus heat on the crust.
- Can I assemble ahead?
- Yes, par-bake the crust and cool, cook and cool the filling, assemble, then chill up to 24 hours and add 5 minutes to the bake time straight from the fridge.
- Can I freeze it?
- Freeze the fully baked and cooled pie tightly wrapped for up to 2 months, then reheat at 350 F covered for 20 minutes and uncovered 10 minutes until hot and re-crisped.
- What size baking dish works best?
- A standard 9-inch round pie plate or baking dish gives the right filling depth and ensures even melt and browning.
Serving Suggestions
A side of garlicky salad or blistered broccoli rabe cuts the richness, and a cold pilsner or a bold red with some spice will keep up with the pepperoni.
For a stunt-worthy twist, dot with ricotta and a little Calabrian chili before baking or finish with a drizzle of hot honey the second it comes out for that sweet-heat pizzeria moment.
More pairings:
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