About two years ago, I posted a recipe for dill pickle pizza. It was State Fair time when food vendors always strive to outdo each other with unusual menu items.
State fair food stands are famous for offering all kinds of weird unique foods like deep-fried Goo Goo Clusters (North Carolina,) spaghetti on a stick (Minnesota,) and Pancake Burgers (Nebraska.)
Well, guess what? Dill pickle pizza just will not go away because it tastes so good! Recently, this odd but amazing pizza nearly went viral on TikTok!
This pizza may have originated at the Minnesota State Fair, but we may never know for sure. Anyway, Dill Pickle Pizza is a thing, and right now, it’s kind of a “Big Dill” again, so I couldn’t resist reposting it!
Well, for starters, dill pickle pizza is an unusual combination of flavors that intrigues people to try it. The tangy pickles, the thin, crisp crust, the delicious garlic ranch sauce, pepperoni, Canadian bacon, and mounds of cheese on this non-traditional pizza make it a novel experience for adventurous eaters.
The distinctly tangy flavor of dill pickles pairs surprisingly well with creamy and cheesy elements. The briny pickles create an interesting balance between the richness of the cheese and the sauce. The crisp crust doesn't dominate the toppings.
It has an interesting and unique flavor profile. As the saying goes, don't knock it until you've tried it!
With its higher gluten content, bread flour works best for this crust, but you can use all-purpose flour. Combine flour, salt, and yeast in a mixing bowl.
Add very cold water in increments, stirring in between, until all the flour is absorbed and evenly moistened. Cold water retards the yeast, so the rise is slow and produces the wonderful texture of the thin-crust pizza.
Next, add the olive oil and stir to combine. Knead the dough until it’s supple. If you have a stand mixer with a dough hook, use it. It makes this process easy and quick.
Put the dough in a plastic bag or zipper storage bag and refrigerate for several hours or overnight before baking. You ou can make your dill pickle pizza the next day!
Take out the necessary amount of dough and allow it to come to room temperature. The recipe makes enough for three fourteen-inch pizza crusts, so probably about one-third of the dough. The rest of the dough will stay fresh in the fridge for three or four days.
Put the dough on the counter where you have sprinkled some cornmeal or flour to keep it from sticking. Stretch it to fit the pizza pan or stone using your hands, not a rolling pin. A rolling pin can squish out all the lovely bubbles you want in the crust.
Smash or press one good-sized garlic clove and put it in a small mixing bowl with three-fourths of a cup of sour cream, one-fourth cup of mayonnaise, and a packet of dry Ranch seasoning mix. Stir it well and spread it on the crust, almost to the edge.
I topped that tasty crust and homemade garlic ranch sauce with pepperoni on one half and pizza-size Canadian bacon on the other half. If you prefer, you can choose not to have any meat on the pizza.
Then, I added hand-sliced Vlasic Kosher Dill whole baby dill pickles. I picked those particular pickles for their light, fresh taste and diminutive size.
Finally, I topped the whole pie generously with freshly grated mozzarella, Parmesan, and Colby jack cheeses. You can add some chopped fresh dill or dried dill weed for garnish if you like. The family declared it delicious, and now that I've been reminded, I'll certainly make it again.
Preheat the oven to 425 degrees. Pop the pizza in the oven and bake it for twelve to fifteen minutes, or until the cheese is the shade of golden brown you like best! Every oven is different, so it may take longer to bake the pizza at your house. Keep an eye on it!
I sent the unbaked pizza home with our grandaughter to bake for her family. They thought it was delicious, and there were no leftovers! The next day, she told me she thought the Canadian bacon pairs better with the dill pickles than pepperoni, but they were both good. I love the feedback!
She reported it took closer to 20 minutes to get this color in their oven, and we think it looks perfect! Here is the picture she took after cutting the first slice. They loved it, and there were no leftovers! Yay!
If you love thin-crust pizza, you will love this easy recipe for overnight dough. You can keep it in the refrigerator for three or four days and bake it as needed. The recipe makes enough dough for three 14" pizzas.
Here is a recipe for a unique and intriguing dill pickle pizza with pepperoni or Canadian bacon, garlic ranch sauce, sliced dill pickles, and mounds of cheese on a tasty, thin, crisp crust.
We love virtually any kind of pizza topping, but we always prefer thin crust so we can eat lots! Here are some things that might be fun to serve with pizza. Pineapple Lemonade or breadstick made from this "Anything Yeast Bread Recipe."
What do you like to eat with your pizza? How about celery and carrot sticks with this Amazing Homemade Ranch Dip?
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Love, GB (Betty Streff)
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