So, This All Started With a Wild Craving…
Let me just say: if you’re after something elegant, THE PIZZA BURGER PIE is not it. But if you want the kind of dinner that makes you grin and loosen your belt a notch? Well, you’re in the right place, mate. The first time I made this was honestly because I couldn’t decide between pizza and burgers (is that a crime?) and the idea just wouldn’t leave my head. Kids were stuck on burgers, husband wanted pizza, and I was hangry—so I mashed them together and, weirdly, it worked. Actually, more than worked. It was like a cheesy, meaty hug. Also, I burnt my hand on the pan, so fair warning: don’t get cocky when you’re flipping it out!
Why You’ll Love This (Or At Least, Why I Do)
I make this when the weather’s turned a bit grim or when I’m tired of pretending I enjoy salad for dinner (no offense, leafy greens). The kids go mad for it, especially when they get to help toss on the toppings—though, honestly, more cheese lands on the counter than on the pie. It’s sort of my go-to when I want something hearty without any fuss. Oh, and it’s survived many a last-minute dinner plan—except that time I forgot to defrost the beef, but that’s another story.
Here’s What You’ll Need (Sub In What You Like!)
- 500g (about 1 lb) ground beef (I use beef, but turkey mince is fine if you’re watching things. My mate Jan swears by pork mince. You do you!)
- 1 small onion, diced (sometimes I skip this if I’m in a rush or feeling lazy, no shame)
- 1 cup pizza sauce or plain ol’ tomato sauce (my gran always said only use Mutti, but any jarred one works—homemade is better but who has time?)
- 2 cups shredded mozzarella cheese (or whatever’s hanging about in your fridge honestly, cheddar is good too)
- ½ cup sliced pepperoni (I sometimes swap for cooked bacon bits or just skip it if I don't have any)
- 1 green pepper, diced (optional, and my kids usually pick them off anyway)
- ½ teaspoon dried oregano (I accidentally used Italian seasoning once—still tasted great)
- 2 eggs
- ½ cup milk (any kind, I sometimes use oat milk in a pinch)
- 1 cup self-raising flour (plain flour with a pinch of baking powder works too)
- Salt & pepper, to taste
Let’s Make This Thing: My Kinda Directions
- Preheat your oven to 200°C (about 400°F) if you remember. Sometimes I forget and have to wait—it’s fine.
- Brown your ground beef in a big frying pan. If you’re using onion, toss that in too. Cook till it’s, well, brown (not rocket science).
- Stir in the pizza sauce, salt, pepper, and oregano. Simmer a minute or two. This is where I usually sneak a spoonful to “taste test”.
- Grease a pie dish—9 inches is standard, but honestly I’ve used a cake tin in a pinch. Scoop in your beefy mix, spread it out nice and even.
- Layer on your cheese, pepperoni, and peppers (if you’re feeling virtuous). Don’t worry if it looks a bit chaotic. It all melts together.
- In a bowl, whisk the eggs, milk, and flour till it’s smooth-ish. Pour this batter right over the top, and give the dish a little wiggle to settle it.
- Bake for 25-30 minutes, or till golden on top. If the cheese bubbles up and makes a mess, you’re doing it right.
- Let it cool a few minutes before slicing. Or if you’re like me, burn your tongue because patience is not my strong suit.
Notes From My (Somewhat Chaotic) Kitchen
- If it looks too runny before baking, don’t panic. It sets up in the oven.
- Actually, I find it tastes better the next day—if you can resist it that long (I rarely can).
- I once let it cool too long and the crust went a bit hard, so don’t overdo it.
- If you’re out of flour, I’ve even crumbled in some leftover bread. Not traditional, but it works in a pinch.
Some Fun Twists (And One Regret)
- I tried tossing in some chopped jalapeños—spicy but good if you like a kick!
- One time I added pineapple. My kids loved it, but my husband is still recovering, haha.
- Swapped ground beef for lentils once (don’t recommend it unless you’re a true lentil fan, which I am not, apparently).
On Equipment: What You Actually Need
You’ll want a decent pie dish—ceramic or glass is good. But honestly, I’ve used a baking tray when my pie dish was in the dishwasher, just don’t try a flimsy foil one or you’ll be mopping the oven. Mixing bowl, whisk or fork, and a frying pan are all you really need. No fancy gadgets here (though if you’ve got one of those silicone spatulas, they’re a treat for scraping every bit out).
Keeping Leftovers (Good Luck!)
If you have leftovers (which, honestly, is rare in my house), stick them in an airtight container in the fridge. It’ll last 2-3 days, but I think the flavors get better after a night. I’ve even eaten it cold for breakfast. Not proud, but not ashamed, either.
How I Like To Serve It
I’m all about a side of crunchy salad (which I mostly ignore), and sometimes garlic bread if I’m feeling extra. My youngest likes to dip hers in ranch, which is probably sacrilege but I won’t judge.
Pro Tips (a.k.a. How Not to Mess It Up Like I Did)
- Don’t skip greasing the pie dish. I once did, and let’s just say “pizza burger crumble” wasn’t a hit.
- Let it rest a few minutes after baking or you’ll get a soggy mess. I tried to rush it once—big mistake.
- If you’re doubling the recipe, use two dishes. I tried jamming it all into one once. Lava pie everywhere.
FAQ—A Few Actual Questions I’ve Been Asked
- Can I make this ahead? Oh, absolutely. I sometimes bake it in the morning and reheat for dinner. Just cover it up so it doesn’t dry out.
- Can I freeze it? Eh, I’ve tried. It gets a bit mushy, but doable in a pinch. Just wrap tight and thaw fully before reheating.
- Is it gluten-free? Well, not as written. Maybe sub in a GF flour blend, though I’ve not tried that myself. If you do, let me know!
- Can I add mushrooms? Absolutely! I do, sometimes. Just sauté them first or they’ll go a bit slimy.
- Do I have to use eggs? You probably do—makes the crust all puffy and delicious. But if you’re allergic, try your favorite egg replacer (I found this post on egg substitutes pretty handy!).
Oh, and if you’re on the hunt for a good pizza sauce, check out this recipe from Serious Eats. It’s a lifesaver when you forget to buy the jarred stuff. Also, if you’re new to baking and want to know more about pie dishes and alternatives, King Arthur Baking has an article I found randomly useful.
So, there it is. My not-so-secret, very-much-imperfect, comfort food masterpiece. Give it a go. And if it ends up a little messy, don’t sweat it—life’s too short for perfect pies.
Ingredients
- 1 lb ground beef
- 1 cup pizza sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup sliced pepperoni
- ½ cup chopped onions
- ½ cup chopped green bell pepper
- 1 refrigerated pie crust
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
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1Preheat oven to 375°F (190°C). Unroll the pie crust and fit it into a 9-inch pie dish.
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2In a skillet over medium heat, cook ground beef with onions and green bell pepper until beef is browned and vegetables are tender. Drain excess fat.
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3Stir in pizza sauce, Italian seasoning, salt, and pepper. Simmer for 2-3 minutes.
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4Spoon the beef mixture into the prepared pie crust. Top with mozzarella cheese and arrange pepperoni slices on top.
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5Bake for 30-35 minutes, or until the crust is golden and cheese is bubbly. Let cool for 5 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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