Ranch and Dill Pickle Pizza
If you like ranch dressing and dill pickles—and deliciousness—then you owe it to yourself to make this pickle pizza, which uses ranch as the sauce.
Makes: 1 (12-inch) pizza
Cost: $10
Ingredients
- 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)
Instructions
- 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.