Deep Dish Sausage And Pepperoni Pizza Casserole

[+ Gar1eth]

 

I've made this a couple of times.  And it's pretty dang good  

 

 

Deep Hamburger, Sausage &

Pepperoni Pie

 

***(Note: "Construction is different between recipe and picture see below recipe)***

 

 

 

# Ingredients:

→ For the Crust

01 - 1 box ready-made pie crust (2 crusts)

 

02 - 3 tablespoons butter, melted

 

03 - ½ teaspoon garlic powder (for brushing crust)

 

→ For the Filling

04 - ½ pound ground beef

 

05 - ½ pound ground  Italian sausage 

(Or smoked sausage and dice it)

 

06 - 1  to 1-1/2 cup pepperoni slices, divided into 3 portions 

 

07 - 2 cups mozzarella cheese, shredded, divided

 

08 - 1 cup cheddar or provolone cheese, shredded

 

09 - 1½ cups pizza sauce or marinara

 

10 - 1 teaspoon Italian seasoning

 

11 - ½ teaspoon garlic powder

 

12 - (Experiment) 1 teaspoon salt over ground beef mixture or season as you brown it with 1/2 tsp kosher salt. 

 

13 - ½ teaspoon red pepper flakes (optional)

 

Consider  green olives (or black) 1/2 cup sautéed onions, and 1/2 cup bell peppers, 1/2 cup mushrooms

 

# Instructions:

01 - 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.

 

 

02 - Preheat your oven to 425°F (220°C). Allow adequate time for the oven toreach temperature while you assemble the pie.

 

03 - 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.

 

03.5 Blind Bake Crust at 425 F for 8 minutes 

 

04 - 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.

 

05 - 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.

 

06 - Pour the pizza sauce or marinara evenly over the meat and pepperoni.

 

07- Sprinkle with Italian seasoning, 

 

garlic powder, 

 

and red pepper flakes (if using) to evenly distribute the spices.

 

 

08 - Top with the remaining 1 cup of mozzarella cheese and all of the cheddar or

provolone cheese. 

 

09- Arrange the remaining pepperoni slices on top of the cheese for

an extra flavor boost.

 

10 - 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.

11 - 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.

 

 

12 - 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.

 

 

13 - 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:

 

*****Picture Does Not Follow Recipe. 

 

Combining The Recipe And The Picture:

 

1. Bottom Pie Crust

 

2. #1 cheese layer- 1 cup mozzarella

 

3. 1/2 of meat and pepperoni and any veggies 

 

4. 3/4 to 1 cup of marinara sauce 

 

4. #2 cheese layer -1 cup of pizza cheese mix (mixed cheddar and whatever 

 

5. Remaining ground meat, veggies  and 2nd pepperoni

 

6. Remaining marinara sauce 

 

6. Top crust --

 

7. Brush crust with butter/garlic mixture 

 

8. (Optional)  Last cheese and 

3rd pepperoni on top of crust. 

 

 

OTHER NOTES

 

01 - For an extra crispy bottom crust, consider blind baking the bottom crust for 8 minutes at 425 F before adding fillings.

 

02 - Feel free to customize with your favorite pizza toppings like mushrooms,

olives, bell peppers, or onions.

 

03 - Leftovers can be stored in the refrigerator for up to 3 days and reheated in a

350°F oven until warmed through.

 

04 - For a shortcut version, you can use pre-cooked ground beef or Italian

sausage

 

[+ Gar1eth]

[samhexum]

Seems like it would be simpler to just fly to Chicago and order a deep dish pizza.