Peppy Pizza Pie
Submitted by Mrsbigtow2
Peppy Pizza Pie uses a seasoned ground beef and pepperoni crust pressed into a pie pan, filled with mushrooms, olives, tomato sauce, and melted mozzarella. Pizza meets meatloaf.
YIELD
6 servingsPREP
35 minCOOK
25 minREADY
60 minThis flips the whole pizza concept inside out. Instead of dough on the bottom and meat on top, the “crust” is a seasoned mixture of ground beef and chopped pepperoni pressed into a pie pan like a meatloaf shell. The pizza toppings go inside.
The meat crust gets mixed with breadcrumbs, egg, oregano, salt, and half the tomato sauce before being pressed evenly across the bottom and up the sides of the pan. The chopped pepperoni gives the meat a red-flecked look and adds that spicy, cured-pork flavor throughout.
Mushrooms and sliced black olives fill the center, topped with the remaining tomato sauce and baked for 25 minutes. Mozzarella goes on in the last 5 minutes so it melts and bubbles without burning.
Five minutes of resting after baking lets the meat crust firm up enough to slice into clean wedges.
Chef Tips
- Press the meat mixture firmly and evenly, especially up the sides of the pan. Thin spots will shrink and crack during baking
- Use lean ground beef. Higher-fat beef releases too much grease and the pie ends up sitting in a puddle
- Drain the canned mushrooms well before adding them, or the excess liquid will make the filling soggy
- This is great for kids who love pizza flavors but you want to skip the carb-heavy dough
Variations
- Add diced green peppers or sliced jalapenos to the filling for more vegetable variety
- Use Italian sausage mixed with the beef for an even more pizza-forward flavor
- Swap mozzarella for a blend of provolone and Parmesan
Ingredients
Directions
Heat the oven to 400℉ (200℃).
Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce.
Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan.
Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables.
Bake uncovered for 25 minutes.
The pepperoni gives a red-flecked appearance to the meat.
Sprinkle the pie with the shredded cheese and bake an additional 5 minutes.
Cool for 5 minutes then cut into 6 wedges.
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