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
- 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
- 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/steel in the oven before you start preheating).
- Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- 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.
- 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, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven, then sprinkle with some dried dill. Slice and serve.
Click here to check out the Ranch and Dill Pickle Pizza web story.
This is most definitely going to be the next recipe I make. Thank you so much for sharing. Looks delicious.
Amber H says
This looks so good! I was just reading a food blog based out of Toronto, and he mentioned the Pickle Pizza from Rick’s Pizza. I Googled pickle pizza with ranch and found your post. I will be making this soon!
Peggy Paul Casella says
Let me know how it goes!
Omg. Exceeded expectations. It was amazing. I used a gluten free crust and I went light on the ranch dressing. Also don’t think my dill pickle slices were thinly sliced. But it was soooooo good. Thank you!
Corey Lyons says
Made this last night and loved it! Even my son who is not a fan of ranch dressing liked it. I will probably add some chicken to it next time.
D D says
Made this last night. My pickles weren’t quite thin enough. I did squeeze out the juice in a tea towel. Would make again, pizza was delicious!!
What pickles do you use?
Peggy Paul Casella says
I like to use whole baby dill pickles, sliced as thin as I can.
Jennifer Darby says
This sounds incredible! However...my husband just got out of the hospital after having a heart attack so we're super conscious of sodium and without even looking it up I can say, I'd probably only get one bite of a slice before I passed my daily sodium limit!
But wow, it might be worth it...