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Pioneer Woman Ranch Pizza Pie

Pioneer Woman Ranch Pizza Pie - recipe card
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This cheesy, crowd-pleasing pizza pie combines a flaky refrigerated crescent roll crust with a creamy ranch-infused filling, juicy tomatoes, and a golden melted cheese topping. It bakes up golden and bubbly, offering a savory, herbaceous flavor that’s perfect for a weeknight dinner or casual get-together.

Ingredients

Scale
  • 1 (8 oz / 226 g) can refrigerated crescent roll dough (8 triangles)
  • 1 large egg, lightly beaten
  • 1/4 cup (60 ml) prepared ranch dressing, plus extra for serving
  • 1 cup (240 ml) whole milk
  • 1 cup (100 g) shredded mozzarella cheese, divided
  • 1/2 cup (50 g) grated Parmesan cheese, divided
  • 1 medium Roma tomato, thinly sliced (about 1/8-inch thick)
  • 1/4 cup (40 g) finely diced red onion
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt, plus a pinch for the tomatoes
  • 1/8 teaspoon freshly ground black pepper
  • Dash of paprika (optional, for color)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a 9-inch round baking pan with butter or nonstick spray. This ensures the crust releases easily after baking.
  2. Unroll the crescent dough on a lightly floured surface. Press the perforations together with your fingers to seal them, then shape the dough into a single uniform round that fits your pie dish with a slight overhang. Press the dough into the bottom and up the sides of the prepared dish, creating an even crust edge.
  3. In a medium mixing bowl, whisk together the beaten egg, ranch dressing, and milk until smooth. The mixture will look slightly separated from the ranch, but that’s fine—it will emulsify as it bakes.
  4. Reserve 1/2 cup of the shredded mozzarella and 1/4 cup of the Parmesan for the top. Add the remaining 1/2 cup mozzarella, 1/4 cup Parmesan, oregano, garlic powder, 1/4 teaspoon kosher salt, and black pepper to the egg mixture. Stir until well combined.
  5. Pour the cheese-egg mixture into the prepared crust, spreading it evenly with a spatula. The liquid should just reach the crimped edge—it will puff up as it bakes.
  6. Arrange the tomato slices over the top, slightly overlapping if needed. Sprinkle the red onion evenly over the tomatoes. Lightly season the tomatoes with a pinch of salt and a dash of paprika if using.
  7. Top with the reserved 1/2 cup mozzarella and the remaining 1/4 cup Parmesan, spreading the cheeses evenly.
  8. Place the pie dish on the middle rack of the preheated oven. Bake for 25 to 30 minutes, until the crust is deeply golden brown and the filling is puffed and set. A knife inserted into the center should come out mostly clean—just a slight cling of cheese is fine. If the top browns too quickly, tent loosely with foil after the first 20 minutes.
  9. Remove the pizza pie from the oven and let it rest on a wire rack for 5 minutes. This resting period allows the filling to set up so it slices cleanly.
  10. Slice into 4 wedges and serve warm, with extra ranch dressing on the side for dipping if desired.

Notes

Storage: Store leftover pizza pie in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooled pizza pie tightly in plastic wrap and then aluminum foil; freeze for up to 2 months. Reheat individual slices in the microwave for 30-60 seconds on high, or in a 350°F (175°C) oven for 8-10 minutes until warmed through. The crust will soften slightly on reheating—crisp it under the broiler for a minute if you prefer a crunchier crust.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-ranch-pizza-pie/