An unusual combination, to be sure. But the results are surprisingly delicious!
Makes one 12-inch pizza.
Pickles and pizza DO go together.
Dill Pickle Pizza
¾ cup lukewarm water
1½ teaspoons active yeast
1 teaspoon sugar
2 cups bread flour
3 tablespoons olive oil
⅔ cup ranch salad dressings
1½ teaspoon chopped garlic
1½ cups finely shredded mozzarella (or Italian blend) cheese
1½ cups dill pickle slices
Dissolve yeast and sugar in warm water. Add bread flour and oil and mix well. (Add up to 2 tablespoons water to make a pliable dough.) Knead lightly on floured surface. Spray medium bowl with cooking spray. Place dough in bowl and cover. Allow dough to rest in warm place for 30-45 minutes.
Drain pickle slices and pat dry with paper towels. Set aside.
Spray 12-inch pizza pan with cooking spray. After dough has rested, stretch dough to fit pizza pan.
Preheat oven to 450° F.
Spread ranch dressing onto pizza dough leaving a ½-inch border around the edge. Add chopped garlic to dressing and spread evenly over dough.
Sprinkle most of the shredded cheese over the surface of the pizza, reserving a small amount for the topping.
Lay pickle slices evenly over surface, adjusting the number of sliced needed to cover the surface. (You might not need all of the slices.)
Sprinkle remaining cheese over pickle slices.
Bake for 12-16 minutes, or until the cheese is browned.
Slice and serve.
NOTE: Premade pizza dough could be used in place of the homemade pizza dough. Or a premade crust could also be used.