Dill Pickle Pizza Recipes

DILL PICKLE HAMBURGER PIZZA

Dill Pickle Hamburger Pizza image

My husband's favorite foods are pizza and cheeseburgers, so I combined the two in a pizza with mayo and dill pickle juice topping. People who try it start laughing because it's so good. -Angie Zimmerman, Eureka, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 pound ground beef
1 prebaked 12-inch pizza crust
1/2 cup ketchup
1/4 cup prepared mustard
1-1/2 cups shredded cheddar cheese
2 cups shredded lettuce
1/2 cup chopped dill pickle
1/4 cup chopped onion
1/2 cup mayonnaise
2 to 3 tablespoons dill pickle juice

Steps:

Preheat oven to 425°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 3-4 minutes; drain., Meanwhile, place crust on an ungreased baking sheet or pizza pan. Mix ketchup and mustard; spread over crust. Add ground beef; bake 5 minutes. Sprinkle with cheese; bake until cheese is bubbly and crust is lightly browned, 8-10 minutes longer., Top with lettuce, pickle and onion. Whisk mayonnaise and enough pickle juice to reach desired consistency; pour over pizza.

Nutrition Facts : Calories 521 calories, Fat 32g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1192mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

STUFFED CRUST PURIM PICKLE PIZZA

Stuffed Crust Purim Pickle Pizza image

Provided by Molly Yeh

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

Flour or cornmeal, for dusting
1 pound pizza dough, store-bought or homemade, recipe follows, at room temperature
4 pieces mozzarella string cheese, ripped in half vertically
Pickle Oil, recipe follows, for topping
5 ounces sandwich dill pickle chips, patted dry
2 cups (226 grams/8 ounces) grated Havarti cheese (grated on a box grater)
Freshly ground black pepper
Sriracha, for topping
Ranch dressing, for topping
Chopped fresh dill, for topping
Sliced scallions, for topping
2 cups (270 grams) bread flour
1 teaspoon instant yeast
1/2 teaspoon kosher salt
3/4 cup (180 grams) warm water
1 tablespoon olive oil, plus more for oiling the bowl
1 cup (225 grams) olive oil
1/4 cup (5 grams) fresh dill, stems included
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1 teaspoon kosher salt
6 cloves garlic, gently crushed

Steps:

Place an oven rack in the upper third position. Preheat the oven to 500 degrees F.
Dust a clean, flat work surface with flour. Using a rolling pin, roll the pizza dough into a 16-inch circle. Dust a 14- to 16-inch pizza pan with flour and carefully transfer the dough onto the pizza pan.
Arrange the string cheese around the perimeter of the dough with a 1-inch border from the edge. Stretch the dough over the cheese and press to seal. Drizzle the surface with 2 tablespoons of the Pickle Oil, including some of the mustard seeds, coriander seeds and garlic for added texture and flavor. Arrange half of the pickles on the dough, then top with the grated Havarti, making sure to get all the way to the edge of the crust, and the remaining half of the pickles on top of the cheese.
Bake until the cheese is splotchy and bubbly and the crust turns golden brown; begin checking at 12 minutes.
Remove the pizza from the oven and season with black pepper. Brush the crust with additional Pickle Oil. Top the pizza with drizzles of sriracha and ranch dressing and sprinkles of dill and scallions. Slice and serve immediately.
Combine the flour, yeast and salt in the bowl of the stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium speed for 12 to 15 minutes. The dough will be very sticky and soft, but do not add more flour. Scrape out into a liberally oiled bowl, toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
To make the oil, combine the olive oil, dill, mustard and coriander seeds, salt and garlic in a small saucepan over low heat. Bring up to a simmer and let bubble on low for 10 minutes or until the garlic cloves are tender. Remove from the stove and reserve.

DILL PICKLE PIZZA

Dill Pickle Pizza image

Provided by My Food and Family

Categories Home

Time 24m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 can (11 oz.) refrigerated thin crust pizza dough
8 CLAUSSEN Kosher Dill Burger Slices and 2 Tbsp. pickle juice, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup CLASSICO Creamy Alfredo Pasta Sauce
1-1/2 tsp. garlic powder
1-1/2 tsp. dill weed
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

Heat oven to 400ºF.
Unroll pizza dough onto baking sheet sprayed with cooking spray; press into 14x10-inch rectangle. Fold over edges of dough to form 1/2-inch-wide rim. Bake 5 min.
Meanwhile, cut pickles into quarters; set aside. Mix cream cheese, pasta sauce, garlic powder and pickle juice until blended.
Spread cream cheese mixture onto pizza crust; top with mozzarella, pickles and dill weed.
Bake 12 to 14 min. or until mozzarella is melted and edges of crust are golden brown.

Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 45 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 0.7991 g, Sugar 0 g, Protein 8 g

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