• 200g low-moisture mozzarella, cubed

• 100g sharp provolone, cubed

Sauce & Seasoning:

• • 350ml Rao’s pizza sauce (use full jar with juices)

  • 1 tsp Italian seasoning, crushed and rubbed between palms

• • ½ tsp garlic powder

  • 1 tsp ‘nduja (optional but amazing for a spicy kick)

  • 45ml melted salted butter (for brushing the crust)

How to Make Deep Hamburger Sausage Delight

Step 1: Brown the Meats

• • Heat a cast iron skillet until smoking hot.

  • Add ground beef and sausage in a single layer.

• Brown deeply, then drain 90% of the fat, reserving 1 tbsp for flavor.

• Let the meat rest for 5 minutes while you prep the crust.

Step 2: Prep the Crust

• • Roll one pie crust into a 9-inch pie pan, pressing gently into the edges.

  • This forms your buttery, flaky base.

Step 3: Layer the Filling

• • Begin with half of the mozzarella cubes.

• • Add the browned beef and sausage mixture evenly.

  • Add half of the pepperoni slices.

  • Pour the pizza sauce over the meats and dot with ‘nduja (if using).

• • Sprinkle over the Italian seasoning and garlic powder.

  • Layer with provolone and remaining mozzarella.

  • Top with remaining pepperoni.

Step 4: Seal and Bake

• • Place the second pie crust on top.

• • Crimp the edges tightly to seal.

  • Brush the surface with melted butter and sprinkle lightly with garlic powder.

  • Cut 3 small steam vents in the center.

Step 5: Bake and Rest

• • Bake at 220°C (428°F) on the center rack for 20–25 minutes or until golden and bubbling.

• Remove from oven and let rest for 15 minutes before slicing.

• This allows the juices to settle and the cheese to thicken for perfect slices.

Tips for Success

• • Use chilled meat to avoid excess moisture

  • ‘Nduja adds smoky heat and depth — don’t skip it if you can find it

• • Let the pie rest before slicing to avoid a runny mess

  • Serve with extra sauce on the side for dipping

  • For a crispier bottom, preheat your baking tray in the oven before placing the pie pan on it

FAQs

Can I use a different cheese?
Yes! Fontina or Gruyère both melt beautifully. Just avoid high-moisture cheeses like fresh mozzarella.

What’s a good crust substitute?
Deep-dish pizza dough or crescent roll dough work in a pinch but won’t have the same flaky texture.

Can I make it ahead?
Yes, assemble and refrigerate the unbaked pie up to 24 hours ahead. Bake straight from the fridge, adding 5–10 minutes to the bake time.

Can I freeze leftovers?
Absolutely. Slice, wrap individually, and freeze. Reheat in the oven at 180°C until warmed through.

Perfect For:

• • Game day spreads

  • Family movie nights

  • Lazy Sunday meals

• When you want pizza, but more

• Crowd-pleasing party food