Dill Pickle Pizza
All the tangy dill pickle flavor you love on a cheesy white pizza with a creamy ranch base. It bakes up bubbly and golden with a fresh shower of dill on top.
Print
Pin
Servings: 8 slices
Equipment
- Oven
- Pizza stone or sheet pan
- Parchment paper
- Rolling pin or hands for stretching
- Knife and cutting board
Ingredients
Ingredients
- 1 pound pizza dough, room temperature about 454 g, converted.2
- 1/2 cup ranch dressing about 120 ml, converted.2
- 1 tablespoon olive oil about 15 ml, converted.2
- 2 cups shredded low-moisture mozzarella cheese about 8 oz/227 g, converted.2
- 1 1/2 cups thinly sliced dill pickles, patted dry about 180–200 g drained, converted.2
- 2 tablespoons chopped fresh dill, divided about 6 g, converted.2
- 1/4 teaspoon crushed red pepper flakes about 0.5 g, converted.2
- 1/4 teaspoon freshly ground black pepper about 0.5 g, converted.2
Instructions
- Place a pizza stone or an inverted sheet pan on the center rack and preheat the oven to 500°F. Let it heat for at least 20 minutes so the surface is thoroughly hot.
- On a sheet of parchment, stretch or roll the dough into a 12-inch round, leaving a slightly thicker rim. Brush the outer edge with olive oil.
- Spread the ranch dressing over the dough, leaving a 1-inch border. Sprinkle half of the mozzarella evenly over the sauce.
- Distribute the pickle slices in an even layer. Top with the remaining mozzarella, then season with black pepper and red pepper flakes.
- Slide the parchment with the pizza onto the preheated stone or pan. Bake until the crust is deep golden and the cheese is bubbly and lightly browned, 10 to 14 minutes.
- Transfer to a cutting board and let rest 2 to 3 minutes. Scatter with the chopped fresh dill (reserve a little for serving if you like), slice, and serve hot.
Notes
Pat pickles dry so the pizza doesn’t get soggy. If your oven runs cooler, bake a bit longer; if it runs hot, start checking at 9 minutes. Leftovers keep 3 days in the fridge; reheat on a hot sheet pan at 425°F until crisp. Try sandwich-sliced pickles for wide coverage or spears cut thin for extra crunch. For a thicker crust, use a smaller 10-inch round and add 1 to 2 minutes of bake time.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!