Stuffed Deep Dish Pizza Pie
A deep dish pizza pie with a golden crust, a seasoned beef and pepper filling, and layers of melted mozzarella and cheddar.
Equipment
- 9 inch deep cake pan or 10 inch cast iron skillet
- Large skillet
- Rolling Pin
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb pizza dough room temperature
- 1 lb ground beef 85 percent lean
- ½ cup diced yellow onion
- ½ cup diced green bell pepper
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- 1 cup pizza sauce 1/2 cup for the filling and 1/2 cup for the top
- 2 ½ cup shredded mozzarella cheese 1 1/2 cups for the layers and 1 cup for the top
- ½ cup shredded cheddar cheese
- 2 oz pepperoni slices about 16 slices
- 1 tbsp olive oil for greasing the pan
Instructions
Cooking
- Cook the filling. Brown the beef with the onion and pepper in a large skillet over medium heat for 8 to 10 minutes, until it reaches 160 degrees F and the vegetables soften. Drain the fat, stir in the garlic powder, Italian seasoning, black pepper, and 1/2 cup of the sauce, then simmer for 3 minutes.
- Shape the crust. Heat the oven to 400 degrees F and oil the pan. Roll the dough into a 14 inch round and press it into the pan so it climbs the sides.
- Layer. Sprinkle half of the layer mozzarella on the bottom, pack in the beef, and top with the cheddar and the rest of the layer mozzarella.
- Top. Spread the remaining 1/2 cup sauce over the cheese, add the topping mozzarella, and arrange the pepperoni.
- Bake. Bake for 35 to 40 minutes, until the crust is deep golden and the cheese bubbles at the edges.
- Rest. Let the pie stand for 10 minutes so the layers set, then slice into 8 wedges.
Notes
Substitutions: Cooked Italian sausage can replace the ground beef, and sliced mushrooms or pickled jalapeno can replace the bell pepper.
Tips: Drain the beef well and keep the sauce thick so the crust stays crisp. Let the pie rest 10 minutes before slicing.
Storage: Refrigerate leftovers within 2 hours for up to 3 days. Reheat slices at 350 degrees F for about 10 minutes until they reach 165 degrees F. Freeze for up to 2 months.