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)
Steps
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, until no pink remains, about 5-7 minutes. Drain excess fat and set aside to cool slightly.
Preheat your oven to 425°F (220°C) to allow adequate time for the oven to reach temperature while assembling 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.
Sprinkle 1 cup of shredded mozzarella cheese evenly over the bottom crust. Spread the browned meat mixture evenly over the cheese layer.
Layer about ¾ cup of the pepperoni slices over the meat mixture. Spread the pizza sauce or marinara evenly and sprinkle with Italian seasoning, garlic powder, and red pepper flakes (if using).
Top with the remaining 1 cup of mozzarella cheese and all of the cheddar or provolone cheese. Arrange the remaining pepperoni slices on top.
Unroll the second pie crust and place it over the filling. Trim excess dough, fold the overhang under the bottom crust, and press to seal. Crimp or flute the edge and cut small slits in the top to vent steam.
Combine melted butter with ½ teaspoon garlic powder and generously brush it over the top crust with a pastry brush.
Place the pie on a baking sheet to catch drips and bake in the preheated oven for 20-25 minutes, until the crust is golden brown and the filling is bubbly. Cover edges with foil if they brown too quickly.
Remove the pie from the oven and let it rest for at least 5 minutes before slicing. Cut into wedges and serve hot.
Tips
- Blind bake the bottom crust for 8 minutes for a crispier base.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a 350°F (175°C) oven.
- Feel free to customize fillings with mushrooms, olives, bell peppers, or onions.
Required Tools
- Deep-dish pie pan (at least 2 inches deep)
- Large skillet
- Baking sheet
- Mixing bowls
- Pastry brush
- Sharp knife