Pizza Burger Pie

50 min | easy

Baked pizza burger pie in a white pie dish with a golden crust, topped with melted mozzarella, crumbled meat, and pepperoni; one wedge is removed, showing a saucy, cheesy filling.

Published Mar 19, 2025

Prep Time	Cook Time	Total Time
20 min	30 min	50 min

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Introduction

This pizza burger pie takes all your favorite pizza and cheeseburger flavors and tucks them into a buttery pie crust.

It is rich, cheesy, and meaty, with Italian sausage, ground beef, and plenty of melty mozzarella under a crispy pepperoni topping.

Serve it for an easy weeknight dinner, game day, or a cozy movie night when everyone wants serious comfort food.

Close-up of a baked pizza burger pie in a white fluted pie dish, with a golden crimped crust and a topping of melted mozzarella and pepperoni. A slice is removed, showing seasoned ground beef and sausage in pizza sauce with stretchy cheese strands pulling from the cut.

How to Make Pizza Burger Pie

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Prepare the baking dish and crust

Preheat your oven to 375°F and lightly grease a 9-inch round baking dish or deep pie plate.
Fit the store-bought pie crust into the dish, pressing it gently into the bottom and up the sides.
Crimp or tuck the edges so they stand up slightly, which helps hold the cheesy topping inside later.
If the crust is very soft, chill the lined pan in the fridge while you cook the filling.
For a crisper base, bake the empty crust for 7 to 8 minutes before adding the filling.
Cook the pizza burger filling

Add the ground beef and Italian sausage to a large skillet and set it over medium-high heat.
Cook, breaking the meat into small crumbles, until it is browned and no longer pink, about 7 to 9 minutes.
Drain off any excess fat so the pie does not turn greasy as it bakes.
Stir in the garlic powder, onion powder, and Italian seasoning until the meat is evenly coated.
Pour in the pizza sauce, stir well, and let the mixture simmer for 2 to 3 minutes to thicken slightly.

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Assemble the pizza burger pie

Spoon the hot meat mixture into the prepared crust, spreading it into an even layer from edge to edge.
Sprinkle the shredded mozzarella evenly over the meat, followed by the grated Parmesan for extra salty, nutty flavor.
Arrange the pepperoni slices over the cheese so each slice of pie will get a few pieces.
Bake until bubbly and golden

Place the baking dish on a sheet pan if you worry about drips, then slide it into the hot oven.
Bake for 18 to 22 minutes, until the cheese is melted and browned in spots and the crust looks golden.
If the edges of the crust brown too fast, cover them loosely with strips of foil partway through baking.
Let the pie rest for at least 10 minutes before slicing so the filling sets and slices hold together.
Serve and enjoy

Cut the pizza burger pie into wedges with a sharp knife and use a spatula to lift out slices.
Serve hot with a simple green salad or raw veggies on the side to balance the richness.

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Overhead view of a baked pizza burger pie in a white pie dish, with a golden crimped crust and melted mozzarella topped with crumbled meat and pepperoni slices, on a white surface with a striped kitchen towel.

Substitutions

Ground beef and Italian sausage with lean ground turkey and turkey Italian sausage: This swap lightens the pie while still giving you juicy, flavorful meat with plenty of classic Italian seasoning character.
Mozzarella cheese with a mozzarella-provolone blend: Using half provolone adds a slightly sharper, smokier taste and gives the cheese pull a beautiful stretch.
Pepperoni with sliced mushrooms and black olives: This vegetarian topping combo brings savory, meaty flavor and a bit of briny pop without using any cured meat.

Close-up of a slice of pizza burger pie on a white plate, showing a flaky pie-crust base filled with pizza sauce and crumbled beef and sausage, topped with melted mozzarella and pepperoni; the remaining pie is blurred in the background.

Tips

Prevent a soggy bottom crust: Par-baking the crust for 7 to 8 minutes before filling helps it stay crisp under the saucy meat mixture.
Brown the meat deeply: Let the meat sit in the pan a bit before stirring so it caramelizes, adding richer flavor to the filling.
Shred your own cheese: Bagged shredded cheese contains anti-caking agents that can slow melting; freshly shredded cheese melts creamier and browns more evenly.
Let the pie rest before cutting: Resting time allows the cheese to firm slightly so slices cut cleanly and the filling stays inside the crust.
Use a thermometer for perfect doneness: If unsure, check the center with an instant-read thermometer; it should be at least 165°F for food safety.

Nutrition Facts ^*

Energy	507	kcal
Protein	22	g
Total Fat	34	g
Carbohydrates	26	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I make this pizza burger pie ahead of time?: You can fully assemble the unbaked pie, cover it, and refrigerate up to 24 hours; add 5 minutes baking time.
What if I only have a frozen pie crust?: Thaw the crust according to the package, then proceed as directed; if very soft, chill it briefly before filling.
How can I tell if the crust is done in the center?: Lift a slice slightly with a spatula; the bottom should look dry, lightly browned, and feel firm, not doughy.
Can I freeze leftovers of pizza burger pie?: Yes, cool slices completely, wrap them tightly, and freeze up to two months; reheat covered at 350°F until hot.

Serving Suggestions

This cozy pizza burger pie loves simple sides like a crisp Caesar salad or roasted broccoli for a full, satisfying meal.

For extra fun, set out toppings like red pepper flakes, sliced jalapenos, and ranch drizzle so everyone customizes each slice.

Leftover slices also make a great portable lunch, served warm in a thermos-style container or at room temperature with crunchy veggies.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Erin, Philadelphia: Second time making.....first time greasy......i drained the beef and sausage really well.........par baked the crust 8 minutes.......added extra mozzarella and a pinch of red pepper flakes.......excellent.....! Will continue using this simple recipe.....😋 — 4 ★

Eunice: So glad it worked out this time, Erin! Draining the meat well and giving the crust a quick par-bake are exactly the right moves, and the extra mozz plus red pepper flakes sounds perfect.
sylvia516, San Diego, CA: So good, easy party dessert hit — 5 ★

Eunice: Happy it was a hit! It’s typically a savory dinner pie, but it’s a fun party-friendly slice either way.