Introduction
If you love pizza but are craving something more comforting, this Loaded Meat Lover’s Pizza Casserole is the perfect dish! Combining all your favorite pizza flavors—beef, sausage, pepperoni, and melty cheese—into a hearty casserole makes it the ideal dish for family dinners or game nights. It’s easy to prepare and bursting with flavor in every bite!
Why Make This Recipe
This pizza casserole takes all the best parts of a meat lover’s pizza and turns it into a cozy, satisfying dish. It’s perfect for when you want something comforting yet full of flavor. Plus, it’s an easy way to feed a crowd or enjoy as leftovers. This casserole is simple to make, and the pizza dough adds a delightful twist.
How to Make Loaded Meat Lover’s Pizza Casserole
Ingredients:
- 1 pound lean ground beef
- 1 pound pork sausage, crumbled
- 1 cup chopped pepperoni
- ¼ cup all-purpose flour
- 4 teaspoons Italian seasoning, divided
- 1 (26-ounce) jar tomato basil pasta sauce
- 2 cups shredded mozzarella cheese
- 1 (13.8-ounce) can refrigerated pizza crust dough
- 1 tablespoon olive oil
- 3 tablespoons grated Parmesan cheese
Directions:
- Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the Meats: In a large skillet over medium heat, cook the ground beef and crumbled pork sausage until browned and fully cooked, about 8-10 minutes. Drain excess fat.
- Add Pepperoni and Seasoning: Stir in the chopped pepperoni, 2 teaspoons of Italian seasoning, and flour. Cook for an additional 2-3 minutes.
- Combine with Sauce: Pour the tomato basil pasta sauce into the meat mixture and mix until well combined. Let it simmer for a few minutes, then remove from heat.
- Layer the Casserole: Pour half of the meat and sauce mixture into the greased baking dish. Sprinkle 1 cup of shredded mozzarella cheese over the top.
- Add the Dough: Unroll the pizza crust dough and cut it into strips or pieces. Layer it over the cheese and meat mixture.
- Top with Remaining Mixture: Pour the remaining meat and sauce mixture over the dough. Sprinkle the remaining mozzarella cheese, Parmesan cheese, and 2 teaspoons of Italian seasoning on top.
- Bake: Drizzle the olive oil over the top of the casserole. Bake for 25-30 minutes or until the crust is golden and the cheese is melted and bubbly.
- Serve: Let the casserole cool for a few minutes before slicing. Serve warm and enjoy!
How to Serve Loaded Meat Lover’s Pizza Casserole
This casserole is best served warm, straight from the oven. It pairs well with a fresh salad or some garlic bread for a complete meal. You can also serve it with a side of marinara sauce for dipping if you want even more pizza flavor.
How to Store Loaded Meat Lover’s Pizza Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or oven until warmed through. You can also freeze portions of the casserole by wrapping them tightly in foil and storing them in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
Tips to Make Loaded Meat Lover’s Pizza Casserole
- Drain excess fat from the meat mixture to prevent a greasy casserole.
- For extra crispiness, brush some olive oil over the pizza dough before baking.
- Feel free to add other pizza toppings like mushrooms, onions, or bell peppers for added flavor.
Variations
- Swap the ground beef or sausage for chicken or turkey if you want a lighter version.
- You can add your favorite pizza toppings like olives, mushrooms, or bell peppers.
- Use a gluten-free pizza dough if you need a gluten-free option.
FAQs
Can I make this dish ahead of time?
Yes, you can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking.
Can I use homemade pizza dough?
Absolutely! If you prefer making your own pizza dough, it will work just as well for this recipe.
Can I freeze this casserole?
Yes, you can freeze the assembled casserole before baking. Simply wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Bake from frozen or thaw before baking.