Name: Pickle Pizza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 prepared pizza dough (14–16 oz); 1 cup ranch dressing, plus extra for drizzling; 2 cups shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1½ cups dill pickle slices, patted dry; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; A pinch of red pepper flakes (optional)

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I really enjoy making this pickle pizza when I want something different but still comforting. The combination of a crispy crust, creamy ranch base, melty cheese, and tangy dill pickles creates a bold flavor that always surprises me in the best way. It’s simple, fun, and perfect for switching up a regular pizza night.

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare and doesn’t require complicated ingredients. I like how the pickles balance the richness of the cheese and ranch, keeping every bite flavorful without feeling too heavy. It’s also one of those recipes that gets everyone talking once they taste it.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 prepared pizza dough (14–16 oz)
1 cup ranch dressing, plus extra for drizzling
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1½ cups dill pickle slices, patted dry
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
a pinch of red pepper flakes (optional)

Directions

I begin by preheating the oven to 425°F (220°C) and placing a pizza stone or baking sheet inside to heat. I roll out the pizza dough on a lightly floured surface and transfer it to parchment paper.

I spread the ranch dressing evenly over the dough, leaving about one inch around the edges for the crust. Next, I sprinkle the mozzarella and cheddar evenly over the sauce. I arrange the pickle slices on top after blotting them dry to avoid extra moisture.

I brush the edges of the crust with olive oil and sprinkle garlic powder and Italian seasoning over the pizza. I bake it for 18 to 20 minutes, until the cheese is melted and bubbly and the crust turns golden. After baking, I drizzle a little more ranch on top, slice, and serve warm.

Servings And Timing

I usually slice this pizza into 8 servings. The prep takes about 15 minutes, and the baking time is around 20 minutes, so the total time comes to approximately 35 minutes.

Variations

I sometimes switch the ranch dressing for garlic aioli or cream cheese when I want a richer base. When I’m in the mood for extra heat, I add more red pepper flakes or sliced spicy pickles. I also enjoy mixing in different cheeses like provolone for a slightly sharper flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, I prefer using the oven or a skillet so the crust stays crisp and the cheese melts evenly.

FAQs

Can I prepare pickle pizza in advance?

I like making it fresh, but I sometimes prep the dough and shred the cheese ahead of time to save effort.

Do I need to cook the pickles first?

I don’t cook them beforehand. I just pat them dry and add them directly to the pizza before baking.

How do I keep the crust from getting soggy?

I always blot the pickles well and avoid adding too much sauce, which helps the crust stay firm.

Can I use a different type of crust?

I’ve tried gluten-free and cauliflower crusts, and both work well with this topping combination.

Is pickle pizza vegetarian?

Yes, I make this recipe completely vegetarian, and it’s still filling and satisfying.

Conclusion

I think this pickle pizza is proof that unusual toppings can turn into a new favorite. It’s easy to make, full of flavor, and perfect for sharing with friends or family. Every time I bake it, I’m reminded that stepping outside the usual pizza routine can be surprisingly delicious.