Pioneer Woman Ranch Pizza Pie Recipe

This Pioneer Woman Ranch Pizza Pie is a quick and hearty recipe, which features layers of crispy puff pastry, savory sausage, melty cheese, and pepperoni. It’s a comfort food favorite that’s simple to make and perfect for freezing for an easy dinner later. This recipe makes two pies and is ready in about 1 hour and 10 minutes, plus chilling time.

Pioneer Woman Ranch Pizza Pie Recipe Ingredients

• 4 tablespoons olive oil
• 2 onions, thinly sliced
• 2 teaspoons dried oregano
• 2 cloves garlic, minced
• 2 medium red bell peppers, finely diced
• 2 medium yellow bell peppers, finely diced
• 2 pounds loose breakfast sausage
• All-purpose flour, for dusting
• Two 17.3-ounce packages frozen puff pastry, thawed
• 1 large egg, whisked with 1 tablespoon water (egg wash)
• 4 cups grated Monterey Jack cheese
• 48 pepperoni slices
• 18 slices mozzarella cheese

How To Make Pioneer Woman Ranch Pizza Pie Recipe

1. Cook the Vegetables: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onions and cook for about 20 minutes, until softened and slightly browned. Stir in the oregano, garlic, and diced bell peppers. Cook for another 5 minutes, then set aside to cool completely for about 20 minutes.
2. Cook the Sausage: While the vegetables cool, heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, for 10–15 minutes until browned. Let it cool completely for about 20 minutes.
3. Roll Out the Pastry: Lightly dust your work surface with flour. Roll each of the four puff pastry sheets into a rectangle about 13 inches long and 10 inches wide. Place two of the sheets on separate parchment-lined baking sheets.
4. Assemble the Pies: To assemble one pie, sprinkle 2 cups of Monterey Jack cheese over one puff pastry sheet, leaving a ½-inch border. Top with half of the cooled onion and pepper mixture, half of the cooked sausage, and half of the pepperoni slices. Arrange 9 slices of mozzarella cheese on top.
5. Seal and Chill: Brush the pastry edges with the egg wash, then place a second puff pastry sheet over the top. Use a fork to crimp the edges and seal the pie. Cut three 1½-inch vents in the top. Repeat the process to assemble the second pie on the other baking sheet. Chill both pies in the fridge for 30 minutes.
6. Bake and Freeze: Preheat your oven to 220°C (425°F). Brush one of the chilled pies with egg wash and bake on the bottom rack of the oven for about 20 minutes, until the pastry is golden brown. To freeze the second pie, wrap the unbaked pie in plastic wrap, then cover with aluminum foil and freeze.

Recipe Tips

• How do you prevent a soggy bottom crust? Always let the cooked sausage and vegetable mixture cool completely before adding it to the puff pastry. A hot filling will melt the butter in the pastry and make it soggy.
• Why chill the pie before baking? Refrigerating the assembled pie for 30 minutes helps the puff pastry firm up. This prevents it from shrinking and helps it become extra flaky and puffed during baking.
• How do you keep the filling from leaking? Use a fork to crimp the edges of the puff pastry together securely. This creates a tight seal that keeps all the delicious filling from leaking out as it bakes.
• Why bake on the bottom rack? Baking the pie on the bottom rack of the oven ensures the base gets enough direct heat to become golden, crispy, and properly cooked through.

What To Serve With Ranch Pizza Pie

This savory pie is a meal in itself, but it pairs wonderfully with:

• A simple green salad with a vinaigrette
• A side of marinara or ranch dressing for dipping
• Steamed green beans or broccoli

How To Store Ranch Pizza Pie

• Refrigerate: Store leftover baked pie in an airtight container in the refrigerator for up to 3 days.
• Freeze (Unbaked): The unbaked pie freezes beautifully. Wrap it tightly in plastic wrap and then foil. To bake from frozen, preheat your oven to 220°C (425°F), brush with egg wash, and bake for about 30 minutes until golden.

Pioneer Woman Ranch Pizza Pie Nutrition Facts

• Calories: 320 kcal
• Protein: 15g
• Fat: 22g
• Carbohydrates: 15g
• Sodium: 700mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Ranch Pizza Pie Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

320

kcal

A delicious and hearty meal with layers of crispy puff pastry, savory sausage, melty cheese, and pepperoni, perfect for a family dinner and easy to freeze for later.

Ingredients

• 4 tbsp olive oil

• 2 onions, thinly sliced

• 2 tsp dried oregano

• 2 cloves garlic, minced

• 2 red & 2 yellow bell peppers, finely diced

• 2 lbs loose breakfast sausage

• Two 17.3-ounce packages frozen puff pastry, thawed

• 1 large egg, whisked with water

• 4 cups grated Monterey Jack cheese

• 48 pepperoni slices

• 18 slices mozzarella cheese

Directions

• Sauté onions in 3 tbsp of oil until browned. Add oregano, garlic, and peppers; cook 5 mins. Cool completely.
• In a separate pan, cook the sausage in 1 tbsp of oil until browned. Cool completely.
• Roll out four puff pastry sheets. Place two on separate baking sheets.
• To assemble each pie: Layer one pastry sheet with 2 cups Monterey Jack, half the veggie mix, half the sausage, 24 pepperoni slices, and 9 mozzarella slices.
• Brush edges with egg wash, top with another pastry sheet, and crimp to seal. Cut vents in the top.
• Chill the assembled pies for 30 minutes.
• Preheat oven to 220°C (425°F). Brush one pie with egg wash and bake on the bottom rack for 20 minutes until golden. Wrap and freeze the second pie for later.

Notes

• Ensure the cooked fillings are completely cool before assembling to prevent a soggy crust.
• Chilling the pie before baking helps the puff pastry become extra flaky.
• Sealing the edges well with a fork is key to keeping the filling contained.
• Baking on the bottom rack ensures a crispy, golden bottom crust.