Food Stylist: Holly Dreesman.
Prop Stylist: Gabriel Greco
Pickles and pizza join forces to bring you your new favorite Saturday night dinner.
Instead of a classicred sauce, this pickle pizza is topped with refrigerated ranch.
Credit:Grant Webster. Food Stylist: Holly Dreesman. Prop Stylist: Gabriel Greco
It makes a creamy base for tangydill pickles, mozzarella cheese, and crushed red pepper flakes.
you could find refrigerated or frozen dough in the grocery store or at your favorite pizza restaurant.
It usually comes ready to stretch in a small ball.
Credit:Grant Webster
Once baked, this pizza is best served warm from the oven with a generous sprinkle of fresh dill.
Try serving each dill pickle pizza slice with additional ranch for dunking.
Preheat oven to 500F.
Credit:Grant Webster
Allow the oven to fully preheat before cooking the pizza.
In a small bowl, stir together ranch dressing, pickle juice, and chopped dill until completely mixed.
Test Kitchen Tip:For better flavor, we recommend using a refrigerated ranch.
Credit:Grant Webster
It can be found near the bagged salads in your grocery store.
you’re free to also usehomemade ranchor bottled salad dressing.
Prepare Pizza Dough
Dust a pizza peel orbaking sheetwith cornmeal.
Credit:Grant Webster
Transfer the pizza dough to a lightly floured work surface.
Stretch the dough to a 12- to 14-inch circle, careful not to flatten the outer 12-inch border.
Transfer stretched pizza dough to peel.
Assemble Pizza
To assemble the pickle pizza, spread ranch sauce over the dough.
Top with 112 cups of shredded cheese.
Layer pickle slices evenly over the cheese.
Finish with the remaining 12 cup ofshredded cheese.
Bake and Serve
Gently slide the pizza onto the heated pizza stone.
Bake until the crust is browned and the cheese fully melts, about 10 minutes.
Serve the pickle pizza hot, sprinkled with the crushed red pepper and additional fresh dill.
2,000 calories a day is used for general nutrition advice.
