Pickle Pizza Recipe
Ranch Sauce - Dill Pickles - Mozzarella
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Ingredients
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Dough & Crust
Ranch Sauce
Toppings
Method
Dough & Crust
Preheat and Prepare
Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a pizza peel or baking sheet, dust with cornmeal to prevent sticking.
On a lightly floured surface, stretch or roll the pizza dough to a roughly 12-inch round, leaving a slightly thicker rim for the crust. Brush the top of the dough lightly with 1 tablespoon olive oil to help browning and to act as a barrier for the sauce.
Ranch Sauce
Make Ranch Base
In a small bowl, whisk together 1 cup prepared ranch dressing and 2 tablespoons mayonnaise until smooth. Stir in 1 tablespoon finely chopped fresh dill (or 1 teaspoon dried), 1 teaspoon garlic powder, 1 teaspoon lemon juice, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust seasoning—if ranch is already salty, reduce added salt. The sauce should be thick enough to spread without making the dough soggy.
Spread about 3/4 to 1 cup of the prepared ranch sauce evenly over the oiled dough, leaving a 1/2-inch border for the crust. Reserve any extra ranch for drizzling after baking, if desired.
Toppings
Assemble Pizza
Evenly sprinkle 2 cups shredded low-moisture mozzarella over the ranch-coated dough, leaving the crust edge exposed. Distribute 8 thin dill pickle slices across the cheese in a single layer (overlapping slightly if needed). Scatter 1/4 cup very thinly sliced red onion and 2 tablespoons pickled jalapeño slices if using. Finish with a light crack of black pepper.
Bake
Transfer the assembled pizza to the preheated pizza stone or baking sheet. Bake for 8–12 minutes, rotating once halfway, until the crust is golden and the cheese is bubbly and beginning to brown. Baking time will vary by oven and stone temperature—watch closely after 8 minutes.
Finish and Serve
Remove the pizza from the oven and let rest 2 minutes. If you reserved extra ranch, drizzle 1–2 tablespoons over the hot pizza or serve on the side. Garnish with 1 tablespoon fresh dill leaves and an extra crack of black pepper. Slice into 6–8 pieces and serve warm.