Dill Pickle Pizza
Description
It’s tangy, it’s cheesy, it’s crunchy, it’s creamy—and it deserves a spot in your weeknight dinner rotation. That’s right: this pizza is easy. Whereas most white pizza sauces need to simmer on the stovetop, this one comes together quickly in a mixing bow
Ingredients
Garlic-dill Sauce:
1/2 c. sour cream
1/4 c. mayonnaise
1 t. dried dill
1 t. pickle juice
1/2 t. garlic powder
1/2 t. kosher salt
1/4 t. ground black pepper
Pizza:
2 (1 lb.) balls pizza dough, homemade or store-bought, at room temperature
all-purpose flour, for dusting the countertop
cornmeal, to dust the peel or baking sheet
3/4 c. garlic-dill sauce, divided
2 c. jarred dill pickle slices, patted dry, divided
2 c. shredded whole-milk low-moisture mozzarella cheese, divided
1/2 c. freshly and finely grated Parmesan cheese, divided
1 t. dried dill, divided
Directions
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Place a rack in the lower third of the oven; place an inverted rimmed baking sheet or pizza stone on it. Preheat the oven to 500 degrees F.
Sauce:
In a medium bowl, whisk together the sour cream, mayonnaise, dried dill, dill pickle juice, garlic powder, salt, and pepper. Adjust seasonings to taste, as needed; set aside.
Flatten one ball of dough with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough into a 12 to 14-inch circle. You could also hold up the edges of the dough with your fingers, letting it hang and stretch, while working around the edges. Repeat with the second ball of dough.
Lightly sprinkle a rimless baking sheet or a wooden pizza peel with cornmeal. Transfer one prepared dough round to the pan or peel. Spoon on half of the sauce (about 1/4 c. plus 2 T.) ; spread sauce in an even layer using the back of a spoon, leaving 1/2-inch from the edge bare.
Arrange 1/2 c. pickles over the sauce; sprinkle 1 c. mozzarella cheese and 1/4 c. Parmesan cheese. Top with 1/2 c. pickles and 1/2 t. dried dill.
Carefully sprinkle some cornmeal onto the preheated baking sheet or stone. Slide the pizza onto the sheet. It’s alright if it’s hanging over the edges slightly.
Bake 11 - 13 minutes, until the crust is golden brown and cheese is bubbly.
Remove the pizza from the oven; transfer to a cooling rack.
Prepare and bake the second pizza in the same manner.
Makes two 12-14 inch pizzas - 8 servings.