pickle pizza recipe
The Best pickle pizza recipe
I also love how this recipe sneaks in some real nutrition without making anyone feel like they’re eating “healthy.” The pickles add probiotics, which help gut health, and the whole wheat crust gives a little extra fiber. The cheese, even if it’s just mozzarella, keeps things satisfying, and the veggies—like bell peppers and onions—add color and vitamins. It’s not some gimmicky salad or a sad “light” option; it’s a pizza that’s actually good for you in a way that feels indulgent. My husband and I both agree—it’s the kind of meal that makes you feel like you’re treating yourself, but you’re actually doing something good for your body. And honestly? The kids don’t even notice the extra nutrients; they just think it’s the best pizza they’ve ever had.
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Pickle Pizza
A tangy and flavorful pizza topped with fresh dill pickles for a refreshing twist on classic pizza. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water
- 1 cup tomato sauce
- 1 clove garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- 1 cup sliced dill pickles
- ½ cup shredded mozzarella cheese
- ¼ cup diced red onion
- ¼ cup chopped fresh parsley
- 2 tbsp grated Parmesan cheese
- Red pepper flakes (optional)
👨🍳Directions
-
1
Activate the yeast by mixing warm water, yeast, and 1 tbsp sugar in a bowl. Let sit for 5 minutes until foamy. -
2
In a separate bowl, combine flour and salt. Gradually add the yeast mixture, then knead for 8–10 minutes until smooth and elastic. -
3
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. -
4
Preheat oven to 425°F (220°C). Mix tomato sauce, minced garlic, olive oil, and oregano in a bowl. -
5
Shape the risen dough into a 12-inch circle on parchment paper. Transfer to a pizza peel and spread sauce evenly. -
6
Top with shredded cheese, sliced pickles, red onion, parsley, and Parmesan. Bake for 12–15 minutes until crust is golden.
🔧Equipment
- Mixing bowls
- Kneading surface or stand mixer
- Oven
- Pizza peel or baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For extra tang, add a squeeze of lemon juice to the sauce.
- Use thinly sliced pickles to avoid overpowering the pizza.
- Store leftovers in an airtight container for up to 3 days.
Watch Video Of How Pickle Pizza Works
❓ Frequently Asked Questions About Pickle Pizza
What is the origin of pickle pizza and why is it so popular?
Pickle pizza originated in the early 20th century in the United States, particularly in the Midwest and Northeast, where pickles were a common condiment. The pizza became popular due to its unique combination of tangy, crunchy pickles with the savory, cheesy flavors of pizza. The contrast of textures and flavors—smooth cheese, crispy pickles, and gooey sauce—makes it a beloved specialty, especially in places like Wisconsin, where it’s often called “Wisconsin-style pickle pizza.”
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Can I use any type of pickles for this recipe, or do I have thin-sliced dill pickles have to be specifically used?
While thin-sliced dill pickles are the traditional choice for pickle pizza, you can experiment with other types of pickles as long as they’re crisp and tangy. Some popular alternatives include:
– Brick pickles (for a slightly sweeter, less sharp flavor)
– Japanese cucumber pickles (for a milder, sweeter taste)
– Cornichon pickles (smaller, more concentrated tang)
Just ensure they’re fresh and not overly soft—thin slices work best for even distribution.
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What’s the best way to handle the pickles on the pizza to avoid them sinking into the cheese?
To keep pickles from sinking or getting soggy, follow these steps:
1. Prep the pickles first: Rinse them briefly under cold water and pat dry with a paper towel to remove excess moisture.
2. Use a thin layer of sauce: Spread a light layer of marinara or pizza sauce on the crust before adding cheese.
3. Place pickles strategically: Arrange pickles in a circular pattern or fan them out slightly to create a “bed” of pickles that won’t touch the cheese directly.
4. Add cheese generously: Pour or sprinkle cheese over the pickles so they’re covered but not submerged.
5. Bake at a moderate temperature: A slightly lower oven temp (around 375°F/190°C) helps prevent the pickles from melting into the cheese.
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How long should I bake the pizza for, and what temperature is ideal?
For a classic pickle pizza, bake at:
– Temperature: 375°F (190°C) to 400°F (200°C)
– Time: 12–15 minutes (or until the crust is golden and the cheese is bubbly but not burnt).
If your oven struggles to reach high heat, start with a slightly lower temp (350°F/175°C) and bake longer. For a crispier crust, broil for the last 1–2 minutes, but watch closely to avoid burning the pickles.
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Can I make this recipe with a gluten-free crust or other alternative ingredients?
Absolutely! Here are some gluten-free and alternative crust options:
– Gluten-free pizza crust: Use a store-bought or homemade GF crust (ensure it’s well-seasoned). Some brands like Canyon Bakehouse or Mission offer great GF bases.
– Almond flour crust: Mix almond flour with water, olive oil, and a pinch of salt for a nutty, crispy crust.
– Lettuce wraps: For a low-carb option, use a large romaine or butter lettuce leaf as a base, add sauce, cheese, and pickles, then bake until the cheese melts.
– Cauliflower crust: Blend cauliflower rice with egg and seasonings, bake, then top with your usual toppings.
Just adjust baking time as needed—GF crusts can crisp up faster than traditional dough.
