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Meat Lover's Pizza Bake Recipe
Meat Lover's Pizza Bake Recipe photo by Taste of Home

Meat Lover's Pizza Bake Recipe

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Carol Oakes from Sturgis, Michigan shares this yummy pizza casserole that's hearty with ground beef and pepperoni. Instead of a typical pizza crust, it features a crust-like topping that's a snap to make with biscuit mix.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing
MAKES: 6 servings


  • 1 pound ground beef
  • 1/2 cup chopped green pepper
  • 1 can (15 ounces) pizza sauce
  • 1 package (3-1/2 ounces) sliced pepperoni, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup biscuit/baking mix
  • 2 eggs
  • 3/4 cup milk

Nutritional Facts

1 serving (1 slice) equals 411 calories, 25 g fat (11 g saturated fat), 77 mg cholesterol, 1025 mg sodium, 18 g carbohydrate, 2 g fiber, 29 g protein.


  1. In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, pepperoni and olives. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with cheese.
  2. In a small bowl, combine the biscuit mix, eggs and milk until blended. Pour evenly over cheese. Bake, uncovered, at 400° for 25-30 minutes or until golden brown. Let stand for 10 minutes before serving. Yield: 6 servings.
Originally published as Meat Lover's Pizza Bake in Quick Cooking January/February 2005, p51

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Reviewed Jan. 11, 2015

"easy to make for a party or family occasion"

Reviewed Dec. 6, 2013

"I made this about a week ago for dinner and it was awesome! It was so easy to throw together and my husband and I loved it! I will be making this dish often. When I made it I he first time added mushrooms and onion. Next time I think I will add some Italian seasoning to the crust and my husband thinks bacon would be a good addition as well :)"

Reviewed Apr. 8, 2013

"This is delicious! I followed the recipe exactly and served it with the Creamy Zucchini in the same issue."

Reviewed Jan. 29, 2012

"My husband and I really enjoyed this easy and delicious recipe. I subbed canned mushrooms for the olives, halved the recipe, and baked it in a 9" glass pie plate for 25 minutes, which was perfect. Thanks for posting this, I know I'll make it again and again!"

Reviewed Jul. 28, 2011

"this recipe was easy and it was really good this one is a keeper we love it"

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