Pickle Pizza

This pizza is crispy, buttery, and a nice sweet, spicy, and salty combo.

Ingredients for the dough:

• 1 cup of warm milk* 

• 1 tablespoon of active dry yeast 

• 1 teaspoon of sugar 

• 2 3/4 cups of all purpose flour 

• 1/2 teaspoon of kosher salt (1 teaspoon if it’s fine)

• Olive oil to coat

*use lukewarm water if you’re lactose intolerant or vegan

Toppings: 

• 1/4 cup of olive oil 

• 1 1/2 teaspoons dill 

• 1 teaspoon, garlic powder

• 1/2 teaspoon, onion powder

• 1/2 teaspoon of red chili flakes

• 1 cup of mozzarella cheese, grated

• 10-12 Sliced pickles, whatever brand is your favorite

• Extra dill and red chili flakes

Cooking: 

You can use your favorite pizza crust if you have a go-to recipe but here’s the one I like. In a large bowl, add the yeast, milk, and sugar. Let the yeast bloom (bubble up) for about 15 minutes. Once the yeast mixture is ready, add in your flour, salt, and small drizzle of olive oil. Incorporate the ingredients until the dough is shaggy. If it’s too dry and not combining, add a tablespoon of water (or as necessary) and keep kneading until the dough is smooth (10-15 minutes by hand, 5 if using an electric stand mixer). Coat a separate bowl with a little bit of olive oil and drop in the dough. Top with a bit more olive oil and let it rise until doubled in size (can take up to 2 hours).

Here’s what your pizza should look like before going into the oven.

While the dough rises, prepare the toppings. Instead of a creamy sauce, I opted for an oil mixture that leaves the crust nice and crispy. To make that oil based, add your oil and spices (dill, garlic powder, onion powder, red chili flakes) to a measuring cup and whisk until combined. Set aside. Take this time to also shred your cheese and slice your pickles.

Preheat your oven to 430. Once the dough rises, punch it down, gently knead into a ball, and transfer from the bowl onto a greased cookie sheet. Roll out the dough into a disc that’s about 12 inches in diameter. Using a brush, spread the oil and spice mixture. Next add the cheese. Add your pickles and sprinkle some extra dill and red chili flakes. (See image to the right for what the pizza should look like before going into the over.) Pop in the oven for about 20 -22 minutes. Take it out once it’s nice and golden brown. Let it cool for about 10 minutes before eating it all in one sitting enjoying it.