Pickle-Flavored Pepperoni Pizza (Printable Page)
# What You Need:
→ Dough
01 -
1 lb (450 g) pizza dough, homemade or store-bought
→ Sauce
02 -
1/2 cup (120 ml) tomato pizza sauce
03 -
1 tbsp pickle brine (from dill pickles)
→ Cheese
04 -
1 1/2 cups (170 g) shredded mozzarella cheese
05 -
1/4 cup (25 g) grated Parmesan cheese
→ Toppings
06 -
4 oz (115 g) pickle-flavored pepperoni, thinly sliced
07 -
1/2 cup (75 g) dill pickle chips, patted dry
08 -
1/4 small red onion, thinly sliced
09 -
1 tbsp fresh dill, chopped (optional)
→ Finishing
10 -
1 tbsp olive oil
11 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
02 -
On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch (30 cm) round.
03 -
Place the dough on a parchment-lined baking sheet or a pizza peel dusted with flour or cornmeal.
04 -
In a small bowl, mix the tomato pizza sauce with the pickle brine. Spread the sauce evenly over the dough, leaving a 1/2-inch (1.3 cm) border.
05 -
Sprinkle mozzarella cheese and Parmesan evenly over the sauce.
06 -
Arrange the pickle-flavored pepperoni slices over the cheese. Top with dill pickle chips and red onion slices.
07 -
Drizzle the olive oil over the pizza and season lightly with freshly ground black pepper.
08 -
Transfer the pizza to the oven and bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling.
09 -
Remove from the oven. Sprinkle with fresh dill, if desired. Slice and serve hot.
# Helpful Tips:
01 -
If pickle-flavored pepperoni is unavailable, toss regular pepperoni slices with 1 tablespoon pickle brine and pat dry before using.
02 -
For extra tang, add pickled jalapeños.
03 -
Best served with a cold pilsner or a crisp lager.