Pickles and pizza join forces to bring you your new favorite Saturday night dinner. This pickle pizza recipe is a fast favorite for kids and adults and will have you drooling for more cheesy, dill-infused goodness. Instead of a classic red sauce, this pickle pizza is topped with refrigerated ranch. It makes a creamy base for tangy dill pickles, mozzarella cheese, and crushed red pepper flakes.
Tips for Making Dill Pickle Pizza
We opted for purchased pizza dough to keep this pickle pizza recipe weeknight-friendly. You can 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. If you'd like to make your own, a basic pizza dough recipe is the perfect base for this homemade pizza.
When making this dill pickle pizza, it's important to spread a layer of cornmeal on your pizza peel or baking sheet, which ensures the dough doesn't stick and helps with slicing later. Once baked, this pizza is best served warm from the oven with a generous sprinkle of fresh dill. Our Taste Testers preferred a light sprinkle of crushed red pepper flakes, but you can make it as spicy as you like. Try serving each dill pickle pizza slice with additional ranch for dunking.
Ingredients
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⅓ cup ranch dressing
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1 Tbsp. dill pickle juice
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1½ tsp. fresh dill
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Cornmeal
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1 pound purchased pizza dough or homemade pizza dough
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2 cups shredded whole milk mozzarella cheese
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½ cup dill pickle slices
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½ tsp. crushed red pepper
Directions
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Combine Sauce Ingredients
Place a pizza stone on the lowest oven rack. Preheat oven to 500°F. 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. It can be found near the bagged salads in your grocery store. You can also use homemade ranch or bottled salad dressing.
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Prepare Pizza Dough
Dust a pizza peel or baking sheet with cornmeal. 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 ½-inch border. Transfer stretched pizza dough to peel.
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Assemble Pizza
To assemble the pickle pizza, spread ranch sauce over the dough. Top with 1½ cups of shredded cheese. Layer pickle slices evenly over the cheese. Finish with the remaining ½ cup of shredded cheese.
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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.
Nutrition Facts (per serving)
| 340 | Calories |
| 15g | Fat |
| 39g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 340.2 | |
| % Daily Value * | |
| Total Fat 15.2g | 19% |
| Saturated Fat 4.5g | 23% |
| Cholesterol 22.1mg | 7% |
| Sodium 759.1mg | 33% |
| Total Carbohydrate 38.6g | 14% |
| Dietary Fiber 1.5g | 5% |
| Total Sugars 3.4g | |
| Protein 11.8g | 24% |
| Vitamin D 0.1mcg | 1% |
| Vitamin C 0.5mg | 1% |
| Calcium 224.2mg | 17% |
| Iron 2.2mg | 12% |
| Potassium 117.9mg | 3% |
| Fatty acids, total trans 0.3g | |
| Vitamin D 4.4IU | |
| Alanine 0.4g | |
| Arginine 0.5g | |
| Ash 2.9g | |
| Aspartic acid 0.8g | |
| Caffeine 0mg | |
| Carotene, alpha 1.9mcg | |
| Choline, total 13.7mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 1423.6kJ | |
| Fluoride, F 23.1mcg | |
| Folate, total 103.8mcg | |
| Glutamic acid 3.1g | |
| Glycine 0.3g | |
| Histidine 0.3g | |
| Isoleucine 0.5g | |
| Leucine 1g | |
| Lysine 0.7g | |
| Methionine 0.2g | |
| Magnesium, Mg 20.8mg | |
| Manganese, Mn 0.3mg | |
| Niacin 2.9mg | |
| Phosphorus, P 232.6mg | |
| Pantothenic acid 0.5mg | |
| Phenylalanine 0.6g | |
| Phytosterols 9.6mg | |
| Proline 1.3g | |
| Retinol 74.5mcg | |
| Selenium, Se 22.8mcg | |
| Serine 0.6g | |
| Starch 0.1g | |
| Theobromine 0mg | |
| Threonine 0.4g | |
| Vitamin E (alpha-tocopherol) 0.8mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.5g | |
| Valine 0.7g | |
| Vitamin A, IU 333.9IU | |
| Vitamin A, RAE 78.9mcg | |
| Vitamin B-12 0.4mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 26.7mcg | |
| Water 64.6g | |
| Zinc, Zn 1.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
