Pickle Pizza
Yield: 6
Pickle Pizza is a fun twist on classic pizza, with a creamy dill ranch sauce, lots of mozzarella, and a scattering of puckery dill pickles. Baked until gorgeously melty, this unique pizza will knock your socks off!
Ingredients
- flour, for dusting
- 1 pound pizza dough (use my favorite pizza dough recipe or your own favorite refrigerated pizza dough, at room temperature)
- ½ cup full-fat sour cream
- ¼ cup full-fat cream cheese, at soft room temperature
- ¼ cup good quality mayonnaise
- 2 cloves garlic, minced
- 2 teaspoons dry ranch seasoning (such as Hidden Valley brand)
- ½ teaspoon dried dill weed
- 2 cups shredded mozzarella (use whole milk mozzarella if you can find it)
- 8 ounces fresh mozzarella cheese, torn into bite-size pieces
- 1 cup drained dill pickle chips (aka as hamburger pickle chips) (feel free to add more!)
- chopped fresh dill, for garnish (or use additional dried dill weed)
Instructions
- Place a pizza stone or baking sheet in the oven and preheat oven to 475°F.
- Lightly dust a clean surface with flour. Divide pizza dough into two equal portions. Using a rolling pin, roll out each dough portion into a 12-14" round shape. Place rolled dough on parchment paper for easy transfer to the oven later - or simply roll out the dough directly on a piece of parchment.
- In a small mixing bowl, stir cream cheese, sour cream, mayonnaise, garlic, ranch seasoning, and dry dill until well combined and smooth. Then spread half of the mixture (or less, to your liking) evenly over each pizza dough round, leaving a small border around the edges.
- Sprinkle half of the shredded mozzarella over the cream cheese on each pizza. Then scatter the torn fresh mozzarella over each pizza.
- Add dill pickle chips over the pizzas.
- Carefully transfer the pizzas on parchment paper to the oven, onto preheated stone or baking sheet. (I like to slide the parchment-with-pizza onto a non-rimmed cookie sheet, then I can easily slide it off the cookie sheet onto the preheated stone in the oven.) Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Total bake time will depend on the crust you use and how thin/thick you roll the pizza dough.
- Remove pizza from oven and sprinkle fresh dill or additional dried dill weed over the hot pizzas. Allow pizzas to cool for just a minute or two before cutting them into wedges. Serve hot. Enjoy!
Notes
inspired by the famous dill pickle pizza at the Minnesota State Fair
Nutrition Information:
Serving: 1 Calories: 602kcal Carbohydrates: 42g Protein: 25g Fat: 38g Saturated Fat: 19g Polyunsaturated Fat: 5g Monounsaturated Fat: 9g Trans Fat: 0.01g Cholesterol: 101mg Sodium: 1524mg Potassium: 144mg Fiber: 1g Sugar: 7g Vitamin A: 1069IU Vitamin C: 1mg Calcium: 434mg Iron: 3mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.