Ingredients
Equipment
Method
Prep
- Preheat oven to 475°F.
- Mix the Parmesan cheese and dried oregano together in a small bowl.
- Press the first pizza dough round into a cast iron pan, making sure it is flat on the bottom and draped over the edges.
Assemble
- Start with a base layer of mozzarella and a sprinkle of the Parmesan mix.
- Add a layer of meat.
- After every 2-3 toppings, add another layer of mozzarella and Parmesan mix.
- When the pie is full, finish with a final layer of mozzarella and Parmesan mix on top.
- Place the second dough round on top.
- Roll the edges of the bottom crust over the top crust edge and tuck down toward the inside of the pie, creating a sealed rolled edge.
- Spread about half the marinara sauce evenly on top of the upper crust.
- Sprinkle lightly with Parmesan mix.
Cook
- Place the pan in the oven.
- Bake for 25-35 minutes until the crust is golden brown.
Rest and Serve
- Remove from oven and let rest for 15 minutes before slicing.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
This recipe works best when your meat components are already cooked and cooled—pull your ground beef pizza topping and Italian sausage from the freezer the night before. The key to a stable slice is layering mozzarella and parmesan between every 2-3 toppings, which acts as a binder when the pie sets. Drain any wet ingredients thoroughly or the bottom crust will steam instead of crisp. Let the finished pie rest the full 15 minutes before slicing so the layers firm up and don't slide apart. Leftovers reheat well in a 375-degree oven for 15-20 minutes. You can swap the meat for roasted vegetables, but again, make sure they're well-drained and pre-cooked.
