Did you know that you could make a perfect dinner out of pizza and pickles?
Don’t be surprised. It might sound a bit odd, but believe it or not, pizza topped with pickles seasoned with dill and garlic oil sauce with a sprinkle of dill and lots of mozzarella cheese is one of the best and most delicious types of pizzas. You have to try it!
Some important tips
- You can prepare the pizza dough in advance and store it in the refrigerator for 24 hours or the freezer for up to 3 months by wrapping it in plastic wrap and a bag after it has risen enough. All you need to do is let the frozen dough thaw for 30 minutes at least, then carry on the rest of the steps.
- Control the crust of the edges by taking the pizza out of the oven in less time. The sooner you will take it out of the oven, the softer it will be.
- This recipe is much lighter than the original one. Instead of the creamy garlic sauce, I used here olive oil, Italian seasoning and minced garlic.
- Pizza stone or pizza steel is recommended when baking the pizza, as they tend to spread the heat evenly. However, using a baking tray or iron skillet work fine as well.
- Preserve the fluffiness and air bubbles by gently spreading the pizza with your fingers instead of kneading it.
- Pickles must be relatively dry from any excess moisture to avoid soaking the pizza dough and making it soggy.
- Choose the whole milk, low moisture mozzarella, for a rich and flavorful taste.
How to Make Dill Pickle Pizza Recipe
For the pizza dough
- 2 1/2 teaspoons of dried yeast (1packet)
- 1 cup of warm water (105-110°F (40-43°C))
- 1 teaspoon of sugar
- 2 ½ cups of all-purpose flour
- ½ teaspoon of salt
- 1 tablespoon of olive oil
- 2 tablespoons of olive oil
- 1 ½ tablespoon of finely chopped garlic (about 8 cloves)
- 1 teaspoon of Italian seasoning
For the toppings
- 1 cup of mozzarella cheese
- 5 thinly sliced whole and chilled pickles
Optional for serving
- Parmesan cheese
- Freshly chopped dill
- Ranch dressing for dipping
- Activate the yeast by mixing the sugar, yeast, and warm water in a bowl. Let it sit for 5-10 minutes to make sure it’s active (it must form bubbles). Then add it to the flour, salt, and olive oil and mix together to form the dough.
- On a well-floured surface, transfer your dough and start kneading it till it’s soft and of a smooth consistency. It should take about 5 minutes of kneading.
- Transfer the dough to a bowl greased with oil. Cover the bowl with plastic wrap and let the dough rest in a warm place for at least 30 minutes or until the size is doubled.
- In a separate bowl, mix together the olive oil, garlic and Italian seasoning. Slice the pickles into thin slices. Cut the mozzarella and parmesan cheese into small shreds to be sprinkled on top of the pizza.
- When the dough is doubled in size. Start spreading it on a floured surface into a 12-inch circle. Put the dough on the pizza stone or the baking tray and poke a few holes with a fork.
- Start spreading your garlic sauce on the pizza. Sprinkle the mozzarella cheese generously, and on top, add the fine slices of pickles.
- Into a preheated oven at 450°F for at least 30 minutes, transfer the pizza stone. Leave the pizza to bake for 13-15 minutes till the cheese melt and the edges are crusty and golden.
- When the pizza is done, sprinkle the grated parmesan and the freshly chopped dill.
- Slice the pizza up and serve with ranch dressing!
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