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Dill Pickle Pizza Is Way Better Than Pineapple Pizza

Hear me out on this one, y’all: when it comes to what toppings to put on a pizza, a Dill Pickle Pizza is far more appetizing than adding pineapple.

Need more evidence? Peep this tantalizing take on a pie that loads up heavy on the dill pickles and proves the combination is absolutely delicious.

Foodbeast Chris cooked this up on a Foodbeast Kitchen stream over on Twitch, using a dill cream sauce, dill pickle chips and layers of Pecorino Romano and Mozzarella cheese.

How good was it? The whole squad practically devoured the entire thing within minutes. That tang from the pickle jives with the creamy sauce, rich cheese and savory pizza crust in a way that gets your taste buds dancing.

It should be noted that dill pickles have been proven to excel on pizzas before, as is the case with the viral QC Pizza version out of Minnesota. You can add Chris’s pizza to the cache of evidence that shows how well pickles and pizza go together.

For those naysayers on the internet, give this Dill Pickle Pizza recipe a go. You might be convinced like some pineapple on pizza detractors have been in the past.

Ingredients

Sauce and Pizza Base

  • 1/2 cup ricotta cheese
  • 1/2 cup heavy cream
  • 1 Tbsp chopped dill
  • Salt to taste
  • 1 16 oz ball of pizza dough

Toppings

  • 12 oz Dill Pickle Chips
  • 2 cups Low Moisture Part Skim Mozzarella Cheese
  • Pecorino Romano Cheese for garnish
  • Extra chopped dill for garnish

Steps

  1. Preheat a pizza stone or baking steel in your oven at 500 degrees Fahrenheit for at least 30 minutes.
  2. Whisk together the ricotta, heavy cream, and chopped dill for your pizza sauce. Season to taste.
  3. Remove pickle chips from their brine and pat dry with paper towels. Grate your mozzarella cheese at this point as well.
  4. Stretch out your dough ball onto a pizza peel.
  5. Top the pizza base with your sauce, pickles, and a light layer of mozzarella cheese.
  6. Bake until the cheese melts and the crust starts to crisp, about 5 minutes.
  7. Sprinkle with fresh dill and grated Pecorino Romano, then slice and serve up!

By Constantine Spyrou

Constantine's life revolves around eating, studying, and talking about food. He's obsessed with eggs, gyros, and the future of food.