Ingredients
Ingredients
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1 lb ground beef
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2 cloves garlic, minced
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1 tsp Italian seasoning
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½ tsp salt
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½ tsp black pepper
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1 cup pizza sauce (store-bought or homemade)
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1 cup shredded mozzarella cheese
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1 cup shredded cheddar cheese
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20–25 pepperoni slices
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½ cup chopped onion (optional)
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½ cup chopped green bell pepper (optional)
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1 unbaked 9-inch deep-dish pie crust (homemade or store-bought)
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1 egg, beaten (for crust wash, optional)
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Crushed red pepper flakes (optional, for heat)
Optional Add-ins:
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Sliced mushrooms
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Cooked Italian sausage
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Black olives
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Fresh basil or parsley for garnish
Instructions
Step 1: Brown the beef
In a large skillet over medium heat, cook 1 lb ground beef until browned and no longer pink. Drain excess grease.
Step 2: Season and flavor
Add 2 minced garlic cloves, 1 tsp Italian seasoning, ½ tsp salt, and ½ tsp pepper to the beef. Stir and cook for 1–2 minutes. Add optional onions and bell peppers and cook until softened, about 3–4 more minutes.
Step 3: Add the sauce
Stir in 1 cup pizza sauce and simmer for 2–3 minutes until well combined and heated through. Remove from heat and let cool slightly while you prepare the crust.
Step 4: Preheat oven
Preheat oven to 375°F (190°C).
Step 5: Prep the crust
Place the unbaked pie crust into a 9-inch deep-dish pie plate. Press into the sides and crimp the edges if desired.
Step 6: Layer the filling
Spoon the meat mixture into the pie crust and spread evenly. Sprinkle with 1 cup shredded mozzarella and 1 cup shredded cheddar cheese. Arrange pepperoni slices on top. Add red pepper flakes if using.
Step 7: Egg wash (optional)
Brush the edges of the pie crust with beaten egg for a golden, glossy finish.
Step 8: Bake
Bake for 30–35 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Let sit for 5–10 minutes before slicing to allow the filling to set.
Step 9: Garnish and serve
Garnish with fresh chopped basil or parsley if desired. Serve warm with a side salad, garlic bread, or a scoop of marinara for dipping.
Notes
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Let the beef mixture cool slightly before adding it to the crust to avoid soggy bottom.
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Use freshly shredded cheese for the best melt and flavor.
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Pre-baking the crust slightly for 5–7 minutes helps prevent sogginess.
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Keep an eye on the crust during baking—cover edges with foil if browning too fast.
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Store leftovers in the fridge for 3–4 days and reheat in the oven for best texture.
- Prep Time: 15 min
- Cook Time: 35 min
Nutrition
- Calories: 410
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Carbohydrates: 20 g
- Protein: 22 g