Pizza Burger Pie

The first time I tried a Pizza Burger Pie, it was at a neighborhood potluck thrown together in a rush, with someone yelling, “Just mash pizza and burgers, see what happens!” And what happened was borderline sorcery. It was crunchy, cheesy, saucy, meaty — like a teenage dream that somehow made it to adulthood with better taste.

Pizza Burger Pie is exactly what it sounds like and also not at all what you expect. It’s not a calzone. It’s not a deep-dish pizza. It’s not a burger. It’s a flaky, buttery pie crust stuffed with ground beef, melty mozzarella, pizza sauce, and that unmistakable kick of oregano that takes you right back to the corner pizzeria. But it’s also comfort food on steroids.

Pizza Burger Pie shines because it’s indulgent and practical — a weeknight dinner that looks like you put in more effort than you actually did. It’s perfect for feeding a crowd or impressing the in-laws without sweating bullets. And honestly? It reheats like a dream.

Ingredients & Substitutions

Pizza Burger Pie needs simple pantry staples, but quality counts more than folks think.

• 1 pound ground beef (80/20 preferred) – Balance of fat and flavor. Can swap with ground turkey or a mix of beef and pork.
• 1 small yellow onion, finely diced – Sweetness and umami. Red onion works too, just stronger.
• 1 clove garlic, minced – Don’t skip it. Jarred is fine, fresh is better.
• 1 teaspoon dried oregano – Adds that classic pizza profile. Italian seasoning will do if you’re in a pinch.
• ½ teaspoon crushed red pepper flakes (optional) – Add a little heat. Or not.
• 1 cup pizza sauce or marinara – Go for low-sugar varieties; San Marzano tomato base = chef’s kiss.
• 1 ½ cups shredded mozzarella cheese – Whole milk melts like magic. Pre-shredded works but melts less smoothly.
• ¼ cup grated Parmesan – Adds depth. Real Parm, not the shaky can, if you can swing it.
• 1 refrigerated pie crust (store-bought or homemade) – Flaky texture contrast. Puff pastry is a fun twist.
• 1 egg, beaten (for egg wash) – Golden, glossy top. Skip if you’re feeling rustic.
• Salt and black pepper to taste

Pizza Burger Pie is also super forgiving. No oregano? Use basil. No pie crust? Try biscuit dough. Wanna make it vegetarian? Sub in lentils or plant-based ground. This thing wears costumes like Halloween.

Step-by-Step Instructions

Pizza Burger Pie starts at the stovetop and ends in the oven. Keep an eye, don’t rush it.

1. Brown the beef.
In a skillet over medium-high heat, cook ground beef until browned and crumbly. Drain excess fat — you want juicy, not greasy. If you skip draining, the crust gets soggy and sad.

2. Add aromatics.
Throw in the onion and garlic. Cook until translucent and fragrant, about 3 minutes. Stir constantly. Burnt garlic ruins lives.

3. Season it.
Mix in oregano, pepper flakes, salt, and pepper. Let those spices bloom in the fat. This is where the flavor builds.

4. Sauce it up.
Pour in pizza sauce, stir, then reduce heat. Simmer for 5–7 minutes till thickened. You’re looking for “sloppy joe but Italian” texture.

5. Cool the filling slightly.
You must let it cool for 5–10 minutes. Hot filling melts the cheese before it gets in the oven. Ruins the cheese pull. Sinful.

6. Preheat oven to 400°F (200°C).
No cheating. Cold ovens kill flaky dreams.

7. Assemble the pie.
Roll out the pie crust in a 9-inch pie plate. Spoon in half the cheese, then the beef mix, then more cheese on top. Cheese should hug the edges.

8. Top it off.
Add second crust on top if you’re doing a double crust. Crimp the edges. Or do a lattice if you’re feelin’ fancy. Brush with egg wash for shine.

9. Bake for 25–30 minutes.
Until golden brown and the smell makes your neighbor knock on your door “just wondering what you’re cooking.” Let it rest 10 minutes before slicing.

Cooking Techniques & Science

Pizza Burger Pie benefits from crust science and cheese thermodynamics (yes, that’s a thing).

Crust needs cold.
Always chill your pie dough before baking — cold fat creates steam, which puffs up those flaky layers. Warm dough = greasy mess.

Why simmer the filling?
Reduces water content so you don’t get a soggy-bottom situation. Plus, it concentrates flavor. You’re basically cheating your way to umami.

Cheese layering is strategic.
Bottom layer protects the crust, top layer gives that browned, bubbly finish. Mozzarella goes gooey; Parmesan adds sharpness.

Don’t overbake.
Crust will go from golden to cardboard if you’re distracted. Set a timer. Then set another one, just in case.

Use a pie shield or foil on the edges if they brown too quickly. It’s a real thing. Saves pies from turning into burnt-edged heartbreaks.

Serving & Pairing Suggestions

Pizza Burger Pie screams for a chilled drink and a crunchy salad.

Pair it with a Caesar salad, or go bold with a shaved fennel and arugula mix. Something bitter cuts through all that richness.

Drinks? Go red. A light Chianti or barbera works wonders. Wanna keep it casual? Cold root beer is surprisingly brilliant here.

Presentation? Slice it like a pie (duh), but serve it on a wooden board with a ramekin of extra sauce for dipping. Sprinkle fresh basil on top like a boss.

Add crushed red pepper at the table if you like drama. Or drizzle hot honey, if you’re into that weird-sweet-savory trend. It actually works. Shockingly so.

Conclusion

Pizza Burger Pie isn’t trying to be authentic, and that’s what makes it genius. It’s playful. It’s rebellious. It’s what happens when you love pizza too much and burgers even more.

It teaches you to trust the process — brown the meat, season with guts, let the crust do its job. You can tweak this recipe endlessly. Add mushrooms, olives, sausage, jalapeños. Make it your own monster.

At the end of the day, Pizza Burger Pie is less about perfection and more about indulgence. About that crispy edge that flakes just right. That cheesy middle that stretches like a dream. And that moment when the knife sinks into the crust and everything inside just sighs.

Now go make one. Then make another. And maybe a third for the freezer.

FAQs

Can I make Pizza Burger Pie ahead of time?

Yep. Assemble it, wrap it tight, and freeze unbaked for up to 2 months. Bake from frozen at 375°F for about 45–50 mins.

What’s the best cheese for Pizza Burger Pie?

Whole milk mozzarella for melt, Parm for saltiness. Add provolone or cheddar if you want a deeper bite.

Can I use store-bought dough?

Absolutely. Just let it come to room temp before rolling to avoid cracking. Pillsbury or Trader Joe’s crusts are solid.

How do I reheat leftovers?

Oven > microwave. Reheat slices at 350°F for 10–12 mins. Keeps the crust crispy.

Can I make this vegetarian?

Sure can. Use plant-based crumbles or sautéed mushrooms and lentils for that meaty feel without the meat.