Make This Delicious Dill Pickle Pizza With Thin Crust


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Dill Pickle Pizza With Homemade Thin Crust And Garlic Ranch Sauce

Last week, a friend posted about dill pickle pizza that will soon appear at the Indiana State Fair. The photo she shared greatly aroused my overactive curiosity, especially about food!

State fair food stands are famous for offering all kinds of unique foods like deep-fried Goo Goo Clusters (North Carolina,) spaghetti on a stick (Minnesota,) and Pancake Burgers (Nebraska.) Read about other outrageous state fair foods here.

This pizza may have originated in Minnesota, too, but we may never know for sure. Anyway, Dill Pickle Pizza is a thing, and right now, it’s kind of a “Big Dill,” so I couldn’t resist trying it!

I just discovered a recipe for thin, crisp pizza crust. You can store it in the refrigerator for three or four days! I tried it, and it’s very, very good, just how we like our crust.

This time, I topped it with a homemade garlic ranch sauce with pepperoni on half and Canadian bacon on the other half. Then I added hand-sliced Vlasic Kosher Dill whole baby dill pickles. I picked those particular pickles for their light, fresh taste and the diminutive size of the slices.

Finally, I topped the whole pie generously with freshly grated mozzarella, Parmesan, and Colby jack cheeses. You can add some chopped fresh dill or dried dill weed for garnish if you like. The family declared it delicious, and we will certainly make it again.

Let’s Start With A Perfect Thin Crust That’s Easy As 1-2-3

Yield: 3 thin 14" pizza crusts

Easy Overnight Thin Crust Pizza Dough

pizza dough

If you love thin crust pizza, you will love this recipe for dough you can keep in the refrigerator for three or four days and bake as needed.

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 8 hours
Total Time 8 hours 22 minutes


  • 4 1/2 cups bread flour
  • 1 1/2 tsp salt
  • 1 tsp yeast
  • 1 3/4 cup very cold water
  • 1/4 cup olive oil


  1. Combine flour, salt, and yeast in a mixing bowl.
  2. Add the water in increments, stirring between each addition.
  3. Add the olive oil and stir to combine.
  4. Knead until supple.
  5. Put in a plastic bag and refrigerate for several hours or overnight.
  6. Take out the dough as needed and allow the dough to come to room temperature.
  7. Stretch to fit the pizza pan or stone using your hands.
  8. Add desired toppings and bake at 425 degrees for about twelve minutes or until desired shade of brown.


It is easier to make the dough using a stand mixer and dough hook.

Here is the perfect crust recipe for any thin crust pizza you want to make. We’ll use it for our pickle pizza. The recipe makes enough dough for three round fourteen-inch crusts.

With its higher gluten content, bread flour works best for this crust, but you can use all-purpose flour. Combine flour, salt, and yeast in a mixing bowl. Add the very cold water in increments, stirring in between, until all the flour is absorbed and evenly moistened. Cold water retards the yeast, so the rise is slow and produces the wonderful texture of the thin crust pizza.

Next, add the olive oil and stir to combine. Knead the dough until it’s supple. If you have a stand mixer with a dough hook, use it. It makes this process easy and quick. Put the dough in a plastic bag or zipper storage bag and refrigerate for several hours or overnight before baking with it.

Take out the amount of dough you need and allow it to come to room temperature. Put the dough on the counter where you have sprinkled some corn meal or flour to keep it from sticking. Stretch it to fit the pizza pan or stone using your hands, not a rolling pin. A rolling pin can squish all the lovely bubbles you want in the crust.

Add your favorite toppings and bake at 425 degrees for about twelve minutes or until desired shade of brown.

Stir Up A Quick And Easy Homemade Sauce For Our Dill Pickle Pizza

Yield: 8 slices

Thin Crust Dill Pickle Pizza

dill pickle pizza

Here is a recipe for a unique and delicious dill pickle pizza with garlic Ranch sauce, pepperoni, Canadian bacon, and loads of cheese.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • One fourteen-inch thin crust, see recipe in post.
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • One packet of dry Ranch seasoning and dressing mix
  • One large garlic clove, peeled and pressed or mashed
  • 8 ounces of mozzarella cheese, grated
  • 6 ounces of Colby jack cheese, grated
  • 4 ounces of Parmesan cheese, grated
  • 6 ounces of pepperoni
  • 6 ounces of pizza-size Canadian bacon slices
  • 2 cups of thinly sliced whole baby dill pickles, reserve a few for garnish
  • Dill weed or chopped fresh dill for garnish, if desired


  1. Preheat the oven to 425 degrees
  2. Stretch the pizza dough to the edges of a pizza pan or stone.
  3. In a small bowl, stir together garlic, mayonnaise, sour cream, and Ranch dressing packet.
  4. Spread sauce nearly to the edge of the crust.
  5. Add pepperoni and Canadian bacon.
  6. Add grated Mozzarella and Colby Jack cheeses.
  7. Sprinkle with Parmesan cheese.
  8. Garnish with pickle slices and dill weed or chopped fresh dill, if desired.
  9. Bake 12- 15 minutes or until chees is golden brown.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 512Total Fat: 40gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 96mgSodium: 1704mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 24g

Smash or press one good-sized garlic clove and put it in a small mixing bowl with three-fourths of a cup of sour cream, one-fourth cup of mayonnaise, and a packet of dry Ranch seasoning mix. Stir it well and spread it on the crust, almost to the edge

If you don’t want any meat on the pizza, it’s up to you, but I put pepperoni on one half and pizza-sized Canadian bacon slices on the other half.

Preheat the oven to 425 degrees. Pop the pizza in the oven and bake it for twelve to fifteen minutes, or until the cheese is the shade of golden brown you like best! Every oven is different, so it may take longer to bake the pizza at your house. Keep an eye on it!

I sent the unbaked pizza home with our grandaughter to bake for her family. They thought it was delicious, and there were no leftovers! Today she told me she thinks the Canadian bacon pairs better with the dill pickles than pepperoni, but they were both good. I love the feedback!

She reported it took closer to 20 minutes to get this color in their oven, and we think it looks perfect! Here is the picture she took after cutting the first slice. They loved it and there were no leftovers!

Would you try dill pickle pizza? It’s become very popular recently! Are you brave enough? What’s your favorite pizza topping? Here are some other recipes for gathering the gang for some great food. Chicken Quesadillas, Sheet Pan Nachos.


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