I know….you are thinking to yourself, “Why would anyone put pickles on a pizza!?”. I was dubious too. My husband brought a pie home from work one night when a colleague swore it was incredible. I tried it and LOVED it! Apparently it is an up and coming pizza in the area he works, but not where we live. Soooo…in my usual fashion I set out to create my own. My husband said it was spot on. Give it a try. You might be surprised.
INGREDIENTS:
- 1 lb frozen pizza dough
- 1 recipe white garlic pizza sauce (recipe follows)
- 2 cups shredded mozzarella
- 1/2 recipe dill pickles, patted dry (recipe follows)
- dried dill weed to taste
Preheat oven to 500 degrees with pizza stone if using. Thaw and proof dough according to package directions and stretch into a round. Mine turned out to be 14-inches.
Top with about 1/2 of the white garlic pizza sauce (more or less depending on you taste.) Sprinkle with 2 cups mozzarella and top with pickles. Sprinkle with your desired amount of dill.
Bake on a preheated pizza stone or sheet pan (greased) for about 10 – 15 minutes. (With my pizza stone, it only took 10 minutes.) Let sit for 5 minutes before slicing.
White Garlic Pizza Sauce
- 2 Tbl butter
- 4 cloves garlic, minced
- 3 Tbl flour
- 1/4 tea ground black pepper
- 1/4 tea salt
- 1/4 tea dried oregano
- 1 cup milk
- 1/2 cup Parmesan cheese
Melt butter in a small sauce pan over medium heat. Add garlic and stir until fragrant. Add flour, pepper, salt, and oregano whisking for 1 minute. Slowly add milk, whisking until combined. Continue whisking until desired thickness is reached. Remove from the heat and stir in cheese until smooth.
Dill Pickles
- 4 – 6 mini cucumbers, sliced thin (about 1/8 inch)*
- 1/2 cup white vinegar
- 1 Tbl salt
- water
- 1 tea dried dill weed
Put the sliced pickles in a 32 oz mason jar. Add the vinegar and salt. Fill the jare within 1 inch of the top with water. Pour the lizuid from the pickles into a small saucepan and bring to a boil. Remove from the heat. Pour the liquid back over the pickles and add the dill. Stir gently. Let cool completely on the counter, then place the lid on and refrigerate for up to 2 months.
*NOTE: I used the slicing blade on my food processor for my pickles. A mandolin would work well too.
Just a Food Fanatic 