The Pizza Burger Pie: Your New Favorite Comfort Food Mashup
This Pizza Burger Pie streamlines two favorite meals into one effortless dish, perfect for busy evenings.
It requires just 9 pantry staples and is ready to serve in under 40 minutes, all baked conveniently in a single pie dish.
This dish makes an excellent option for family dinners, casual gatherings, or game night, pairing well with a crisp side salad.
The Pizza Burger Pie
Combines classic burger flavors with supreme pizza components for an easy family meal.
Ingredients
For the Burger Pie Base:
- 1.5 lbs (680g) lean ground beef (80/20), thawed
- 1/2 cup (60g) plain panko breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup (60ml) whole milk
- 1/2 medium yellow onion, very finely diced
- 2 cloves garlic, minced
- 1 teaspoon (5ml) dried Italian seasoning
- 1 teaspoon (5g) kosher salt
- 1/2 teaspoon (2.5g) black pepper, freshly ground
For the Pizza Topping:
- 1 cup (240ml) prepared pizza sauce
- 2 cups (225g) low-moisture, part-skim mozzarella cheese, shredded, divided
- 3 oz (85g) pepperoni, sliced
- 1 cup (100g) button mushrooms, thinly sliced
- 1/2 medium green bell pepper, thinly sliced
- 1/4 cup (30g) black olives, sliced, drained
For Garnish (Optional):
- 2 tablespoons (5g) fresh basil leaves, finely chopped
- 2 tablespoons (15g) Parmesan cheese, grated
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1.5 lbs (680g) ground beef, 1/2 cup (60g) panko breadcrumbs, 1 large beaten egg, 1/4 cup (60ml) whole milk, 1/2 medium very finely diced yellow onion, 2 cloves minced garlic, 1 teaspoon (5ml) dried Italian seasoning, 1 teaspoon (5g) kosher salt, and 1/2 teaspoon (2.5g) freshly ground black pepper. Mix until just combined.
- Lightly grease a 9-inch (23cm) round pie dish or springform pan. Press meat mixture evenly into the bottom and up the sides, forming a 3/4-inch (2cm) thick base.
- Bake meat base for 15 minutes at 375°F (190°C). Edges will begin to brown. Remove from oven and drain excess fat.
- Spread 1 cup (240ml) pizza sauce over par-baked meat base. Sprinkle 1 cup (112.5g) shredded mozzarella cheese over sauce. Arrange 3 oz (85g) sliced pepperoni, 1 cup (100g) thinly sliced button mushrooms, 1/2 medium thinly sliced green bell pepper, and 1/4 cup (30g) sliced black olives over mozzarella. Top with remaining 1 cup (112.5g) shredded mozzarella cheese.
- Bake for an additional 15-20 minutes at 375°F (190°C). Bake until cheese is golden and bubbling, and meat internal temperature reaches 160°F (71°C).
- Remove pie from oven. Rest for 5 minutes. Garnish with 2 tablespoons (5g) finely chopped fresh basil and 2 tablespoons (15g) grated Parmesan cheese, if desired. Slice into wedges and serve hot.
Notes
- Meat Doneness: Confirm internal meat temperature reaches 160°F (71°C) using a meat thermometer.
- Fat Drainage: Drain fat after initial bake to prevent a greasy pie. Use a turkey baster or spoon.
- Topping Variations: Customize with toppings like cooked crumbled sausage, diced onions, or finely chopped jalapeños. Slice vegetable toppings thinly for even cooking.
- Make Ahead & Storage: Prepare and refrigerate meat base in dish for up to 24 hours, covered. Add toppings and bake before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven at 300°F (150°C) for 15-20 minutes or microwave.
- Freezing Instructions: Bake pie completely, then cool to room temperature. Wrap slices or whole pie in plastic wrap and heavy-duty aluminum foil. Freeze for up to 2 months. To reheat from frozen, bake at 350°F (175°C): 25-35 minutes for a slice; 45-60 minutes for a whole pie.
- Serving Suggestion: Serve with a green salad, steamed broccoli, or roasted asparagus.
Pro Tips for a Perfect Pizza Burger Pie
Ingredient Tips
- Ground Beef Selection:Opt for 1.5 pounds of 80/20 ground chuck; this specific fat ratio ensures the filling remains juicy and flavorful, preventing it from becoming dry and crumbly during baking. Leaner meats often yield a less satisfying texture in a pie format.
- Pizza Sauce Reduction:To prevent a soggy crust, simmer 1.5 cups of your preferred store-bought pizza sauce over medium-low heat for 10-12 minutes, stirring occasionally. This reduces its moisture content by approximately 25%, resulting in a thicker sauce that clings better to the meat and doesn’t leach into the pastry.
- Freshly Grated Cheese Blend:Instead of pre-shredded, grate 1 cup of low-moisture, part-skim mozzarella and 1/2 cup of sharp cheddar yourself. Freshly grated cheese melts much creamier without the starchy anti-caking agents, ensuring a smooth, bubbling, and golden-brown topping rather than an oily, separated layer.
- Dill Pickle Preparation:For a subtle, integrated tang, mince 1/4 cup of good quality dill pickles into 1/8-inch pieces. This small chop allows their flavor to distribute evenly throughout the burger mixture without introducing large, watery chunks that can affect the pie’s texture.
- Prepared Crust Choice:For consistent results and ease, use one 9-inch store-bought refrigerated pie crust. Ensure it is at room temperature for 15 minutes before unrolling to prevent cracking, which maintains its structural integrity and flakiness.
Technique Tips
- Thorough Ground Beef Browning:Brown 1.5 pounds of ground beef in a large skillet over medium-high heat for 8-10 minutes, breaking it into small, uniform 1/4-inch crumbles with a spoon. Cook until no pink remains, then drain all but 1-2 tablespoons of the rendered fat to keep the filling flavorful but not greasy.
- Blind Baking for Crispness:To guarantee a crispy bottom crust, blind bake it. Prick the bottom and sides of the unbaked crust 8-10 times with a fork, line with parchment paper, fill with pie weights (or 2 cups of dried beans), and bake at 375°F (190°C) for 15 minutes until the edges are lightly golden. Remove weights and parchment before filling.
- Strategic Layering:Build your pie with intention: Spread 1/2 cup of the reduced pizza sauce directly onto the pre-baked crust, then add 1/3 of the seasoned meat mixture, followed by 1/4 cup of the cheese blend. Repeat these layers, finishing with the remaining cheese on top, ensuring balanced flavor in every bite.
- Optimal Baking Temperature and Time:Bake your Pizza Burger Pie at 400°F (200°C) for 25-30 minutes on the middle rack. The crust should be a deep golden brown, and the cheese topping should be bubbling vigorously at the edges with some nice browning on top, indicating it’s perfectly cooked through.
- Essential Resting Period:Once removed from the oven, let the pie rest on a wire rack for a crucial 10-15 minutes before slicing. This allows the internal filling to set and the cheese to firm up slightly, ensuring clean, defined slices that hold their shape rather than collapsing.
Common Issues
- Soggy Bottom Crust:After blind baking (375°F for 15 minutes), brush the entire surface of the pre-baked crust with 1 tablespoon of egg wash (1 egg beaten with 1 teaspoon water) and return to the oven for an additional 2-3 minutes. This creates a waterproof seal, preventing moisture from the filling from seeping in.
- Excessively Oily Top Layer:Ensure you are using low-moisture, part-skim mozzarella (1 cup) and sharp cheddar (1/2 cup). If oil still pools on the surface after baking, gently dab with 1-2 sheets of paper towel for 5 seconds to absorb the excess without disturbing the melted cheese.
- Uneven Browning of Crust:For a uniformly golden-brown crust, bake the pie on the middle oven rack for the first 15 minutes, then move it to the lower-middle rack for the remaining 10-15 minutes, rotating the pie 180 degrees halfway through. This exposes all sides to even heat.
- Dry and Crumbly Filling:If your filling mixture appears too dry after browning, stir in an additional 1/4 cup of beef broth or water with your pizza sauce before layering. This adds essential moisture, ensuring the meat remains tender and cohesive, preventing a dry, mealy texture in the baked pie.
- Difficulty Slicing Cleanly:The most common culprit is insufficient resting time. Allow the Pizza Burger Pie to rest on a cooling rack for a full 15 minutes post-bake. This critical period permits the internal components to set and cool slightly, resulting in neat, intact slices that slide off the spoon effortlessly.
How to Store and Reheat Your Pizza Burger Pie
Refrigerator Storage
Duration: 3-4 days in airtight container
For short-term storage, transfer any leftover Pizza Burger Pie into an airtight glass or BPA-free plastic container. This prevents odor absorption and maintains freshness. Stored properly, it remains delicious for 3-4 days. Beyond this, quality declines: the crust will lose crispness, becoming softer, and the ground beef patty may dry out slightly. The cheese and sauce flavors will mellow, and the sauce might thin a bit. Always seal tightly to preserve optimal texture and flavor for as long as possible.
Freezer Storage
Duration: 1-2 months
To extend its life, freezing is an excellent option. Allow the pie to cool completely before preparing for the freezer. Freeze as a whole or individual slices. Wrap each piece tightly in plastic wrap, then heavy-duty aluminum foil. For extra protection against freezer burn, place wrapped portions into a freezer-safe, resealable bag or airtight container. Frozen this way, the Pizza Burger Pie maintains quality for 1-2 months. After this, while safe, texture may suffer. Thaw frozen pie or slices in the refrigerator overnight (for at least 8-12 hours) before reheating. Expect a softer, chewier crust and a slightly firmer, drier burger patty post-thawing due to moisture changes.
Reheating Instructions
- Oven (Best Method):Preheat oven to 375°F (190°C). Place slices directly on a baking sheet. Reheat for 15-20 minutes for individual slices, or 25-35 minutes for a larger portion, until the cheese is bubbling, the crust is crisp again, and the center is thoroughly heated through. This method provides the most even heating and best crust crispness.
- Air Fryer (Excellent for Slices):Preheat air fryer to 350°F (175°C). Place a slice or two in a single layer in the basket. Cook for 6-10 minutes, checking periodically, until the cheese is melted and bubbly, and the crust is nicely crisped. This is a quick and effective way to achieve a crispy crust.
- Skillet (Good for Bottom Crust):Heat a non-stick skillet over medium-low heat. Place a slice in the pan, cover it, and cook for 5-8 minutes. The lid helps trap heat to melt the cheese and warm the toppings, while the direct heat crisps the bottom crust. Remove the lid for the last minute if you want extra crunch.
- Microwave (Acceptable, but texture changes):Place a slice on a microwave-safe plate. Heat on high for 1-2 minutes, or until hot. While fast, this method often results in a soft, somewhat chewy crust and can sometimes make the burger patty a bit rubbery. Use only if time is critical.
Make-Ahead Tips
The Pizza Burger Pie is a fantastic candidate for make-ahead preparation, saving you significant time on assembly day.
- Burger Patty Mixture: You can prepare the seasoned ground beef mixture up to 2 days in advance. Store it in an airtight container in the refrigerator.
- Pizza Sauce: Homemade pizza sauce can be made up to 4 days ahead and stored in an airtight jar in the refrigerator, or frozen for up to 2 months.
- Pie Crust: If making your own, the pie dough can be prepared and refrigerated for up to 2 days, or frozen for up to 3 weeks. Thaw frozen dough overnight in the refrigerator before rolling out.
- Toppings: Shred cheese, chop vegetables, and cook any other required toppings (like sautéed onions or mushrooms) up to 1-2 days in advance. Store each component separately in airtight containers in the refrigerator.