Deep-Dish Cheesy Beef Pizza Pie
Prep Time: 25 minutes
Cook Time: 45–55 minutes
Rest Time: 15 minutes
Servings: 8
Ingredients
For the crust:
1½ lb prepared pizza dough
1 tablespoon olive oil, for greasing the pan
For the beef filling:
1½ lb lean ground beef
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt, or to taste
½ teaspoon black pepper
For the cheese and topping:
3 cups shredded low-moisture mozzarella cheese
1½ cups thick pizza sauce
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley or basil
Instructions
Step 1: Prepare the dough and oven.
Preheat the oven to 400°F (200°C). Position a rack in the lower-middle section so the bottom crust receives enough heat. Let refrigerated pizza dough sit at room temperature for about 30 minutes, following its package instructions. Room-temperature dough stretches more easily and is less likely to spring back while shaping.
Step 2: Prepare the baking pan.
Grease a 9-inch metal springform pan with olive oil, coating the bottom and sides. Place the pan on a rimmed baking sheet to catch any escaping oil. A springform pan makes the tall pie easier to remove after resting. You can also use a deep, oven-safe metal cake pan, although removing neat slices may be more difficult.
Step 3: Brown the beef and onion.
Place a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook for 8–10 minutes, breaking the meat into small crumbles, until the beef is browned and the onion has softened. Drain excess fat carefully. The filling should be moist but should not have a pool of liquid underneath it.
Step 4: Season the filling.
Add the garlic and cook for 30 seconds. Stir in the tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Cook for another 1–2 minutes, stirring until the tomato paste evenly coats the beef. Remove the skillet from the heat and let the filling cool for approximately 10 minutes before assembling.
Step 5: Shape the crust.
On a lightly floured surface, stretch or roll the dough into a circle approximately 15 inches across. Transfer it to the prepared pan. Gently press it across the bottom and about 2½ inches up the sides, keeping the thickness reasonably even. If the dough resists stretching, let it rest for 5 minutes before continuing.
Step 6: Add the first cheese layer.
Scatter 1 cup of mozzarella over the bottom crust. Spread it evenly to cover the base. This gives the pie a cheesy foundation and helps separate the dough from the beef filling. Avoid packing the cheese tightly, which can make the bottom layer dense.
Step 7: Add the beef and remaining cheese.
Spoon the cooled beef filling over the mozzarella. Spread it evenly and press very lightly to remove large gaps without compacting it. Sprinkle the remaining 2 cups of mozzarella across the beef. Keep the filling below the dough rim so the sauce and melted cheese remain contained during baking.
Step 8: Finish with sauce and Parmesan.
Spread the thick pizza sauce over the mozzarella, leaving the raised dough rim exposed. Sprinkle with Parmesan. Fold any uneven dough edges slightly inward to create a sturdy border. The layered beef, generous cheese, and tomato topping recreate the appearance of the pie shown in the picture.
Step 9: Bake the pie.
Bake for 35–45 minutes, until the crust is deeply golden and the sauce is bubbling. Begin checking at 30 minutes. If the rim browns too quickly, loosely cover it with foil. A properly baked base should feel firm rather than soft or doughy. Allow extra time if your pan or dough is particularly thick.
Step 10: Rest, release, and slice.
Remove the pie from the oven and let it rest for 15 minutes. Run a thin knife around the edge before releasing the springform ring. Sprinkle with parsley or basil. Cut into eight wedges with a sharp knife and lift each serving with a broad spatula to support the heavy filling.
Description
This Deep-Dish Cheesy Beef Pizza Pie features a tall golden crust filled with seasoned ground beef, melted mozzarella, and a rich tomato topping. It combines the familiar flavors of beef pizza with the substantial shape of a savory pie. Each slice has a crisp outer edge and a soft, cheesy interior.
The picture shows a thick beef filling beneath a generous layer of melted cheese and tomato sauce. This recipe is a practical recreation of that appearance; the exact ingredients and quantities cannot be confirmed from the image alone. Prepared pizza dough keeps the process manageable without requiring homemade dough.
Tips
Choose lean beef. It produces a hearty filling with less excess grease. Drain the cooked meat even when using a lean variety.
Use thick sauce. Watery tomato sauce can soak into the filling and soften the crust.
Select low-moisture mozzarella. It melts well without releasing as much water as fresh mozzarella.
Cool the filling slightly. Very hot beef can soften the raw dough during assembly.
Keep the crust even. Thick patches, especially where the bottom meets the sides, take longer to cook.
Rest before cutting. This helps the cheese and filling settle so slices hold together.
Support each slice. A wide spatula makes serving easier and protects the bottom crust.
Storage
Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Cut the remaining pie into portions before storing so you can reheat only what you need.
For freezing, wrap cooled slices individually and place them in a freezer-safe container. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator.
Reheat refrigerated slices in an oven at 350°F (175°C), loosely covered, until hot throughout. Remove the covering near the end to help crisp the crust. Microwaving is quicker but produces a softer base.
Serving Ideas
Serve with a simple green salad dressed with lemon and olive oil. Crisp lettuce, cucumber, and tomatoes provide a fresh contrast to the rich filling.
Roasted broccoli, steamed green beans, or sautéed zucchini also work well. Since the pie is substantial, lighter sides usually provide enough balance. Offer crushed red pepper or extra pizza sauce separately for anyone who wants more heat or tomato flavor.
Nutrition Benefits
Beef provides protein, iron, and vitamin B12. Mozzarella contributes protein and calcium, while tomato sauce adds flavor and some vegetable content. This is a rich meal, so serving a moderate slice alongside vegetables creates a more varied plate.
Estimated Nutrition per Serving
For one-eighth of the pie:
Calories: Approximately 520–620
Protein: 32–38 g
Carbohydrates: 42–50 g
Fat: 22–30 g
Fiber: 2–4 g
Values vary with the dough, beef, cheese, and sauce brands.
Q&A
Can I use ground turkey?
Yes. Cook it thoroughly and drain excess liquid before assembling.
Can I add vegetables?
Yes. Cook mushrooms or peppers first to remove excess moisture.
Can I use fresh mozzarella?
Low-moisture mozzarella gives more reliable results because it releases less water.
Why is my crust soggy?
The filling or sauce may contain excess moisture, or the base needs longer baking.
Can I prepare it ahead?
Prepare the beef filling ahead, refrigerate it, and assemble the pie shortly before baking.
Can I reduce the cheese?
Yes. Use 2 cups total for a lighter filling with less cheese stretch.
