Pickle pizza might be even more polarizing than Hawaiian. Don't believe me? Scroll through the comments on Food Insider's YouTube video about the dill pickle pizza at Rhino's Pizzeria in Upstate, NY. (Among my favorites: "Hell naw to the naw naw naw" and "People who eat pineapple pizza and people who don't must put our differences aside and defeat this evil.") So. Many. Opinions.
What's my stance on this super-serious hot-button issue, you ask? Well, let me give you a hint: Sweet Pickle and Pepperoni Pizza is the recipe I recommend most from my cookbook (and I'm never shy about my love of Hawaiian pizza). Of course we all have our preferences, but I believe no pizza (when made well) should ever be labeled "taboo."
Rhino's Pizzeria starts theirs with homemade garlic-oil sauce and serves ranch on the side for dipping. I, however, believe the brilliant dill pickle–ranch match-up deserves a little more reverence. So for my take on the cult favorite, I spread ranch dressing right on the dough, pile on some low-moisture mozzarella and thinly sliced dill pickles, and then finish the baked pizza with some dried dill and a few shakes of hot sauce.
If you like ranch and dill pickles, you will find this pizza absolutely irresistible. If you don't, you probably won't. Either way, we can still be friends!
Ranch and Dill Pickle Pizza
- 1 (14- to 16-ounce) ball pizza dough
- Extra-virgin olive oil
- ⅔ to ¾ cup ranch dressing
- 2 small garlic cloves very thinly sliced
- 1 cup freshly shredded low-moisture mozzarella (about 4 ounces)
- 1 cup very thinly sliced dill pickles
- Kosher salt
- dried dill for finishing
- hot sauce for finishing (optional)
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- Prick the dough all over with a fork to prevent bubbles from forming in the oven, and brush the edges with a little olive oil. Spread the ranch dressing evenly over the dough, leaving a ½-inch border around the edges. Scatter on the sliced garlic and mozzarella, then arrange the pickles on top in an even layer and sprinkle with a pinch of salt.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven, then sprinkle with some dried dill and drizzle with hot sauce to taste. Slice and serve.