Deep-Dish Italian Meat Pie

Deep-Dish Italian Meat Pie

Prep time: 1 hours | Cook time: 40 minutes | Serves: 10 (1 wedge each).

22 Ratings 3 stars

The crust on this pie is more like pizza crust than pie crust. It's easy to make your own, but if time's not on your side, you can use Hy-Vee pizza crust dough. You'll need two tubes. 


Nutrition Information

Nutrition Facts per serving

Calories: 420 Sodium: 990mg
Fat: 25g Carbohydrate: 28g
Saturated Fat: 12g Dietary Fiber: 3g
Trans fats: 0g Sugars: 3g
Cholesterol: 90mg Protein: 22g


vitamin A
vitamin C



  1. To make dough, dissolve yeast in warm water in a large bowl. Stir in 1-1/2 tablespoons olive oil. Stir in all-purpose flour, whole wheat flour and salt. Turn out onto a lightly floured surface and knead 5 minutes. Place in lightly greased bowl, cover with a tea towel and let rise 45 minutes or until doubled in size.
  2. Meanwhile, heat remaining 2 teaspoons olive oil in a medium skillet over medium heat. Cook onion and garlic for 3 minutes or until tender. Add spinach and basil; cook about 5 minutes more or until all moisture is evaporated. Set aside.
  3. Preheat oven to 400 degrees. Lightly grease a 9-inch cake pan.
  4. Punch down dough; divide dough into two parts, with one part being twice the size of the other. Cover and let rest 5 minutes. Keeping smaller portion covered, roll out larger portion of dough to a 12-inch circle on a lightly floured surface. Fit into prepared pan with dough overlapping edges evenly. Layer one-third of the provolone, one-third of the pastrami, one-third of the ham, one-third of the salami, one-half of the roasted red peppers and one-half of the spinach mixture. Repeat layers once. Top with remaining meat and provolone.
  5. Roll out remaining dough portion to a 10-inch circle. Place on top of cheese. Pinch dough together at edges. Using a sharp knife, cut 3 or 4 slashes in dough. Brush with beaten egg. Bake 35 to 40 minutes or until crust is golden brown. Cool 10 minutes. Cut into wedges; serve warm.
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