Ingredients
Method
- Preheat your oven to 400°F. Spray a 9-inch deep-dish pie plate generously with nonstick cooking spray, making sure to coat the sides. Set aside.
- In a large skillet over medium-high heat, cook the ground beef for 6 to 8 minutes, breaking it up into small crumbles, until fully browned with no pink remaining. Drain off excess fat.
- Season the cooked beef with ½ tsp salt, ¼ tsp black pepper, and ½ tsp Italian seasoning. Stir well to combine.
- Spread ¼ cup of the pizza sauce evenly across the bottom of the prepared pie dish. Spoon the seasoned ground beef evenly over the sauce. Sprinkle ¾ cup of the mozzarella cheese over the beef, then arrange about two-thirds of the pepperoni slices in a single layer over the cheese.
- In a medium bowl, whisk together the eggs, whole milk, Bisquick baking mix, garlic powder, remaining ½ tsp Italian seasoning, and a pinch of salt and pepper until smooth, about 30 to 45 seconds. Pour the batter slowly and evenly over the filling in the pie dish — do not stir.
- Dollop the remaining ½ cup of pizza sauce in small spoonfuls over the top of the batter. Sprinkle the remaining ¾ cup of mozzarella and all of the Parmesan cheese evenly over the top. Arrange the remaining pepperoni slices over the cheese.
- Bake at 400°F for 28 to 32 minutes, until the top is deeply golden brown, the cheese is bubbly, and a knife or toothpick inserted into the center comes out clean. If the cheese begins to over-brown, tent loosely with foil for the last 5 to 8 minutes.
- Remove from the oven and let the pie rest for 5 minutes before slicing into 6 wedges. Serve warm.
Nutrition
Notes
Storage: Store leftover slices in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 1 to 2 minutes, or in a 350°F oven for 8 to 10 minutes until warmed through. Slices can also be frozen for up to 3 months — wrap individually before freezing.
Lighter swap: For a more nutritious version, substitute lean ground turkey or ground chicken for the beef, use part-skim mozzarella, and choose turkey pepperoni to reduce the overall fat content while keeping all the great flavor.
Sodium tip: Pepperoni and pizza sauce can be high in sodium. Look for a low-sodium pizza sauce and turkey pepperoni to reduce the sodium level, and hold off on adding extra salt to the batter until you taste the overall seasoning of your filling.