The Ultimate Homemade Pickle Pizza: Your Guide to the Viral Sensation
A unique and savory pizza featuring the tangy flavor of dill pickles. Instead of a traditional tomato base, this pizza uses a creamy garlic-dill sauce made with sour cream and mayonnaise. The dough is topped with the sauce, two layers of dill pickle slices, a blend of mozzarella and Parmesan cheeses, and a final sprinkle of dried dill before being baked to a golden, bubbly finish.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 2 (12- to 14-inch) pizzas
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the garlic-dill sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon dried dill
- 1 teaspoon pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- For the pizza:
- 2 (1-pound) balls pizza dough, at room temperature
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 2 cups jarred dill pickle slices, patted dry
- 2 cups shredded whole-milk low-moisture mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon dried dill
Instructions
- Prepare the oven: Arrange a rack in the lower third of the oven. Place an inverted rimmed baking sheet or a pizza stone on the rack and preheat the oven to 500°F.
- Prepare the sauce: In a medium bowl, whisk together the sour cream, mayonnaise, 1 teaspoon dried dill, pickle juice, garlic powder, salt, and pepper. Taste and adjust seasonings if needed.
- Stretch the dough: On a lightly floured surface, flatten one ball of pizza dough with your hands. Use your fingertips to press the dough from the center outwards into a 12 to 14-inch circle. Repeat with the second ball of dough.
- Build the pizza: Lightly sprinkle a pizza peel or a rimless baking sheet with cornmeal. Place one round of stretched dough on it.
- Spoon on half of the garlic-dill sauce (about 1/4 cup plus 2 tablespoons) and spread it evenly, leaving a 1/2-inch border.
- Arrange 1/2 cup of the pickle slices over the sauce. Top with 1 cup of mozzarella and 1/4 cup of Parmesan cheese.
- Arrange another 1/2 cup of pickle slices on top of the cheese and sprinkle with 1/2 teaspoon of dried dill.
- Bake the pizza: Carefully slide the pizza from the peel onto the preheated baking sheet or stone in the oven. Bake for 11 to 13 minutes, until the crust is golden brown and the cheese is bubbling.
- Repeat and serve: Use a pizza peel to remove the finished pizza from the oven. Repeat the building and baking process with the second pizza. Let the pizzas cool slightly on a rack before slicing and serving.
Notes
- Placing a pizza stone or an inverted baking sheet in the oven while it preheats helps create a crispier crust.
- Dusting the pizza peel with cornmeal prevents the dough from sticking and helps it slide easily into the oven.
- Patting the pickle slices dry before adding them to the pizza helps prevent a soggy crust.
- The recipe makes two pizzas; you can bake them one after the other.
Find it online: https://cookupjoy.com/pickle-pizza/