A savory deep-dish pie that combines the best of pizza and pie – layers of ground beef, Italian sausage, pepperoni and two kinds of cheese all encased in a buttery, flaky crust and baked until golden and bubbly.

Prep Time 15 Minutes
Cook Time 25 Minutes
Total Time 40 Minutes

Ingredients

For the Crust
1 box ready-made pie crust (2 crusts)
3 tablespoons butter, melted
½ teaspoon garlic powder (for brushing crust)
For the Filling
½ pound ground beef
½ pound Italian sausage, casings removed
1 cup pepperoni slices, divided
2 cups mozzarella cheese, shredded, divided
1 cup cheddar or provolone cheese, shredded
1½ cups pizza sauce or marinara
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon red pepper flakes (optional)

Instructions

In a large skillet over medium-high heat, brown the ground beef and Italian sausage together, breaking it up with a wooden spoon as it cooks. Continue cooking until no pink remains, about 5-7 minutes. Drain off any excess fat and set the meat mixture aside to cool slightly.
Preheat your oven to 425°F (220°C). Allow adequate time for the oven to reach temperature while you assemble the pie.
Unroll one of the pie crusts and carefully press it into a deep-dish pie pan (at least 2 inches deep), allowing the excess to hang over the edges. If using a standard pie dish, make sure the crust goes all the way up the sides and slightly over the edge.
Sprinkle 1 cup of the shredded mozzarella cheese evenly over the bottom crust. This first layer of cheese helps create a barrier between the crust and the wet ingredients, which helps prevent a soggy bottom.
Spread the browned meat mixture evenly over the cheese layer. Arrange about ¾ cup of the pepperoni slices over the meat layer, reserving some for the top layer.
Pour the pizza sauce or marinara evenly over the meat and pepperoni. Sprinkle with Italian seasoning, garlic powder, and red pepper flakes (if using) to evenly distribute the spices.
Top with the remaining 1 cup of mozzarella cheese and all of the cheddar or provolone cheese. Arrange the remaining pepperoni slices on top of the cheese for an extra flavor boost.
Unroll the second pie crust and place it over the filling. Trim any excess dough, leaving about ½ inch overhang. Fold the overhang under the bottom crust edge and press together to seal. Crimp or flute the edge decoratively. Cut several small slits in the top crust to allow steam to escape during baking.
In a small bowl, combine the melted butter with the remaining ½ teaspoon garlic powder. Using a pastry brush, generously brush this mixture over the entire top crust and edges.
Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is hot and bubbly. If the crust edges begin to brown too quickly, cover them with foil or a pie shield.
Remove from the oven and let the pie rest for at least 5 minutes before slicing. This resting time allows the filling to set slightly, making it easier to serve neat slices. Cut into wedges and serve hot.

Notes
For an extra crispy bottom crust, consider blind baking the bottom crust for 8 minutes before adding fillings.
Feel free to customize with your favorite pizza toppings like mushrooms, olives, bell peppers, or onions.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through.
For a shortcut version, you can use pre-cooked ground beef or Italian sausage.

Tools You’ll Need
Deep-dish pie pan (at least 2 inches deep)
Large skillet
Baking sheet
Mixing bowls
Pastry brush
Sharp knife

Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Contains dairy (cheese, butter)
Contains gluten (pie crust)
Contains pork (Italian sausage, pepperoni)
May contain eggs (in some pie crusts)

Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Calories: 580
Total Fat: 38 g
Total Carbohydrate: 32 g
Protein: 28 g