Pickle Pizza – A Unique Twist on Classic Pizza

Pickle Pizza

This whimsical recipe for pizza packs a big pickle punch with not one but two layers of dill pickles as well as a dab of pickle juice in the sauce.

The addition of pineapple to pizza is unquestionably contentious. But pickles on pizza? That is just scrumptious amounts of dill. It is tangy, it is cheesy, it is crunchy, and it is creamy, and it certainly merits a place in your rotation of Thursday dinners.

That’s right: putting together this pizza is a breeze. This white pizza sauce may be thrown up in a matter of minutes in a mixing bowl, in contrast to the majority of white pizza sauces, which need a simmering process on the stovetop. It is similar to homemade ranch dressing that has been flavored with dill, and in fact, you could use bottled ranch dressing in its place if you are in a real bind.

The first layer of pickles goes on after the sauce, and then there are two different kinds of shredded cheese on top of that. The use of mozzarella with a low moisture content keeps the pizza from becoming soggy, and the addition of Parmesan gives it a tangy taste with a hint of salt. Put it all together, then sprinkle it with even more pickles and dill, and put it in the oven while you prepare the second pizza.

Pickles that are ideal for use in pickle pizza

We chose jarred dill pickle slices because they are convenient and easy to get, and they are the sort of pickles that most people have on hand for hamburgers. Avoid using thickly sliced pickles since they will make the pizza too heavy. You should also steer clear of using sliced homemade refrigerator pickles because they won’t stick as well to the cheese.

In such case, all you have to do is choose a pickle whose flavor you like and then dry the slices by patting them between two layers of paper towels. Before putting everything together, if you have a spare minute, go over everything and choose the slices that are the thinnest.

The Minnesota restaurant QC Pizza, whose Really Big Dill pizza served as the inspiration for this recipe, originated the concept of including pickles not just below but also on top of the cheese. Not only does increasing the quantity result in an increase in the taste of the pickles, but it also makes room on top of the pizza for more cheese to be heated by the oven. Just doing this results in a pie that is browner, more bubbly, and more appealing.

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Plan Ahead for Pizza Night Preparations

Pizza night may be simplified in a few key ways, all of which are under your control. After thoroughly combining the ingredients for the sauce, place it in the refrigerator, where it will keep for up to a week. Grate the cheeses, then store them in the refrigerator in a container that will keep out air. And if you’re going to make your own pizza dough, you should get the rising started right away. But keep in mind that before shaping it should be let to rest at room temperature for at least an hour.

Pickle Pizza

PREP TIME

  • 10 mins
  • TIME TO COOK
  • 45 mins
  • 55 MINUTES IN TOTAL TIMING
  • SERVINGS 8 \sYIELD \s2 (12 to 14-inch) pizzas
  • Components needed to make the garlic-dill sauce
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon dried dill
  • 1 teaspoon pickle juice
  • 1/2 milligram of the garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 milligram of black pepper in ground form

About the pizza

2 balls of pizza dough, either handmade or purchased, weighing one pound each and allowed to come to room temperature.

Flour all-purpose, for the purpose of dusted the countertop.

cornmeal, to coat the surface of the peel or the baking sheet.

3/4 cup of garlic-dill sauce, divided into two equal parts; two cups of jarred dill pickle slices, patted dry; two cups of shredded whole-milk low-moisture mozzarella cheese, divided into two equal parts; half a cup of finely grated Parmesan cheese, divided into two equal parts; one teaspoon of dried dill, divided into two equal parts

Method

Start by preheating the oven and then moving the rack so that it is in the bottom third of the oven. On this rack, lay an inverted rimmed baking sheet or pizza stone. Turn the oven temperature up to 500 degrees F.

Get the sauce ready by

In a medium bowl, combine the sour cream, mayonnaise, dried dill, dill pickle juice, garlic powder, salt, and pepper by whisking all of the ingredients together. Try it out, then make any necessary adjustments to the seasonings.

The dough should be stretched

Take one of the dough balls and flatten it with your hands on a work surface that has been gently dusted with flour. Using your fingers, flatten the dough into a circle of between 12 and 14 inches in diameter, beginning in the middle and working your way outward. When working around the edges of the dough, you may also use your fingers to hold up the edges of the dough and allow it to hang and stretch as you continue to work. Proceed with the second ball of dough in the same manner.

Put together the pizza

Cornmeal should be evenly distributed over the surface of a pizza peel or rimless baking sheet. Place one circle of the dough that has been produced on the peel. Put on half of the sauce, which is about a quarter cup plus two tablespoons, and use the back of the spoon to spread it out into an equal layer. Stop spreading the sauce about half an inch from the edge. Place a half cup’s worth of pickles on top of the sauce, then add a cup’s worth of mozzarella cheese and a quarter cup’s worth of Parmesan cheese. Add a half cup of pickles and a half teaspoon of dry dill to the top.

Bake the pizza

Sprinkle some cornmeal onto the baking sheet or stone that has already been warmed with care. It is alright if the pizza hangs over the sides a little bit when you slide it onto the baking sheet and bake it for 11 to 13 minutes, until the dough is golden brown and the cheese is bubbling.

Iterate, and then serve

Remove the pizza from the oven using a pizza peel and place it on a cooling rack after it has cooled somewhat.

The second pizza should follow the same preparation and baking procedures as the first.

NUTRITION FACTS

(PER SERVING)

482 \sCALORIES \s21g \sFAT \s57g \sCARBS \s16g \sPROTEIN

 

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