0 from 0 votes
Pickle Pizza
Pickle Pizza is a fun twist on classic pizza, with a creamy dill ranch sauce, lots of mozzarella, and a scattering of puckery dill pickles. Baked until gorgeously melty, this unique pizza will knock your socks off!
Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 602 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- Flour, for dusting
- 1 pound pizza dough (use my favorite pizza dough recipe or your own favorite refrigerated pizza dough, at room temperature)
- ½ cup full-fat sour cream
- ¼ cup full-fat cream cheese, at soft room temperature
- ¼ cup good quality mayonnaise
- 2 cloves garlic, minced
- 2 teaspoons dry Ranch seasoning (such as Hidden Valley brand)
- ½ teaspoon dried dill weed
- 2 cups shredded mozzarella (use whole milk mozzarella if you can find it)
- 8 ounces fresh mozzarella cheese, torn into bite-size pieces
- 1 cup drained dill pickle chips (aka as hamburger pickle chips) (feel free to add more!)
- chopped fresh dill, for garnish (or use additional dried dill weed)
Instructions
- Place a pizza stone or baking sheet in the oven and preheat oven to 475°F.
- Lightly dust a clean surface with flour. Divide pizza dough into two equal portions. Using a rolling pin, roll out each dough portion into a 12-14" round shape. Place rolled dough on parchment paper for easy transfer to the oven later - or simply roll out the dough directly on a piece of parchment.
- In a small mixing bowl, stir cream cheese, sour cream, mayonnaise, garlic, ranch seasoning, and dry dill until well combined and smooth. Then spread half of the mixture (or less, to your liking) evenly over each pizza dough round, leaving a small border around the edges.
- Sprinkle half of the shredded mozzarella over the cream cheese on each pizza. Then scatter the torn fresh mozzarella over each pizza.
- Add dill pickle chips over the pizzas.
- Carefully transfer the pizzas on parchment paper to the oven, onto preheated stone or baking sheet. (I like to slide the parchment-with-pizza onto a non-rimmed cookie sheet, then I can easily slide it off the cookie sheet onto the preheated stone in the oven.) Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Total bake time will depend on the crust you use and how thin/thick you roll the pizza dough.
- Remove pizza from oven and sprinkle fresh dill or additional dried dill weed over the hot pizzas. Allow pizzas to cool for just a minute or two before cutting them into wedges. Serve hot. Enjoy!
Cup of Yum
Notes
- inspired by the famous dill pickle pizza at the Minnesota State Fair
Nutrition Information
Serving
1
Calories
602kcal
(30%)
Carbohydrates
42g
(14%)
Protein
25g
(50%)
Fat
38g
(58%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
101mg
(34%)
Sodium
1524mg
(64%)
Potassium
144mg
(4%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
1069IU
(21%)
Vitamin C
1mg
(1%)
Calcium
434mg
(43%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 602
% Daily Value*
| Serving | 1 | |
| Calories | 602kcal | 30% |
| Carbohydrates | 42g | 14% |
| Protein | 25g | 50% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 101mg | 34% |
| Sodium | 1524mg | 64% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1069IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 434mg | 43% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.