Double-Decker Pizza Burger Pie
Ingredients
-
Crust: 1 large store-bought or homemade pizza dough
-
Meat: 2 lbs ground beef (80/20 blend is best for juiciness)
-
Cheese: 4 cups shredded low-moisture mozzarella, 2 cups shredded sharp cheddar
-
Toppings: 1.5 lbs sliced pepperoni, 10 strips of thick-cut bacon (cooked and chopped)
-
Sauce: 1.5 cups pizza or marinara sauce
-
Seasoning: 1 tbsp garlic powder, 1 tbsp Italian seasoning, salt, and black pepper
Instructions
-
Prep the Crust: Preheat your oven to 400°F (200°C). Grease a deep 10-inch cast-iron skillet or a sturdy springform pan. Stretch the pizza dough across the bottom and slightly up the sides to create a basin for the fillings. Par-bake the crust for 8–10 minutes until it just begins to set, then remove from the oven.
-
Form the Patties: Divide the ground beef in half. Season both halves generously with salt, pepper, and garlic powder, and form them into two large, flat discs matching the width of your pan.
-
Sear the Meat: In a separate large skillet, sear each beef patty for about 3–4 minutes per side over medium-high heat. They don’t need to be fully cooked through yet, but this renders out excess fat so it doesn’t make the pizza soggy.
-
Build the First Layer: Spread a layer of pizza sauce over the par-baked crust. Add a handful of mozzarella and an overlapping layer of pepperoni. Carefully place the first seared beef patty on top.
-
Build the Middle Layer: Top the first beef patty with a heavy blend of mozzarella and cheddar cheese, along with half of your chopped bacon. Place the second seared beef patty on top, pressing down gently.
-
Add the Final Toppings: Spread the remaining pizza sauce over the top patty. Smother it in the rest of the mozzarella and cheddar cheese. Tile the remaining pepperoni slices tightly across the top and sprinkle with the rest of the bacon.
-
Bake: Return the pan to the oven and bake for 25–30 minutes until the cheese is golden and bubbling, and the pepperoni edges are crisped. (If the top browns too quickly, tent it loosely with foil).
-
Rest and Slice: Let the pie rest for 15–20 minutes before cutting. This gives the melted cheeses and meat juices time to set, ensuring the layers hold together when you serve it.
