Most people are pizza fans, especially kids and teens. If you’re one of those people, though, who likes the taste of pizza but crave more meat and less crust, then this Italian Meat Pie will be right up your alley.
The recipe calls for a blend of Parmesan and Mozzarella cheese and a thick meat sauce in a regular pie crust. It provides the meat you’re craving, as well as the thin, crispy crust, unlike the usual yeast crust. Since you use a full 8-ounce bag of Mozzarella cheese, with half of it in the middle, plus the added Parmesan cheese, cheese lovers will be happy with this dish as well.
It’s simple to put together and is ready to eat in about the same time it takes to make a regular pizza from scratch. A salad and a few thick slices of toasted garlic Italian bread go great with the dish.
ITALIAN MEAT PIE
1 regular deep dish pie crust for a 9- or 10-inch pie plate (either bought or homemade)
1 1/2 pounds of lean ground beef
1/3 cup chopped green pepper
2 (8-ounce) cans tomato sauce
1 (4-ounce) can mushrooms stems and pieces, drained
1 teaspoon sugar
3 tablespoons water
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon garlic powder
1/3 cup Parmesan cheese
2 cups (8 ounces) shredded Mozzarella cheese, divided
1/2 teaspoon fresh parsley leaves, chopped (optional)
Preheat oven and cookie sheet to 350 degrees. In a large skillet, brown beef. Drain well. Add green pepper and cook 2 minutes.
Stir in tomato sauce, mushrooms, sugar, water, oregano, basil, and garlic powder. Simmer for 10 minutes.
Sprinkle half of the Parmesan cheese over the bottom of the pie crust. Spread half the beef mixture over the Parmesan cheese. Sprinkle 1 cup Mozzarella cheese over beef mixture. Layer remaining beef and Parmesan cheese.
Bake on preheated cookie sheet 25 minutes. Remove from oven and sprinkle with remaining 1 cup Mozzarella cheese. Return to oven 5 minutes or until cheese melts.
Garnish with fresh parsley leaves. Let stand 10 minutes before cutting and serving. Makes 6 servings.
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