The Starving Chef Recipe: Dill Pickle Pizza

By Felicia Vargo, The Starving Chef

This dill pickle pizza is a game-changer—think crispy crust, jalapeno ranch, and a killer combo of dill, garlic cheese curds and mozzarella that makes it an instant favorite.

Dill Pickle Pizza

Prep time: 1 hour
Cook time: 10 minutes
Makes 1 pizza

Ingredients

16 oz pizza dough (store-bought or homemade)
¼ C flour (for dusting)
¼ C cornmeal (for paddle dusting)
3 T jalapeno ranch dressing
5 slices bacon, cooked and crumbled
½ C garlic dill cheese curds
½ C shredded mozzarella
½ C dill pickle slices
3 T butter, melted
1 t ramp salt (or sea salt) + 1 t onion powder
4 T honey (for drizzling)

Here’s How

1. Preheat the oven to 425°F with a pizza stone inside to heat up for about an hour.
2. On a floured surface, roll the pizza dough to ½-inch thick and about 12-14 inches in diameter. Dust a pizza paddle with cornmeal and place the rolled dough on it, ensuring no sticking.
3. Combine melted butter, ramp salt and onion powder. Brush this mixture over the entire surface of the dough.
4. Spread jalapeno ranch dressing over the dough, leaving a 1-inch border. Evenly distribute garlic dill cheese curds, shredded mozzarella, dill pickle slices and cooked bacon over the dressing.
5. Transfer the pizza from the paddle to the preheated pizza stone, using a quick forward thrust and pullback motion.
6. Bake for 8-10 minutes until the crust is golden brown and the cheese is bubbly. Use the pizza paddle to remove the pizza from the stone.
7. Cool on the paddle for 5 minutes prior to cutting then drizzle honey over the pizza before serving.

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