white dill pickle pizza
Dilly pickle pizza. Dilly pickle pizza.
Ingredients
- 1 lb pizza dough, homemade or store bought
- 1/3 cup plain whole milk Greek yogurt
- 1/4 cup vegan or regular mayonnaise
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 tbsp pickle brine
- 3/4 cup dill pickles, chopped, divided
- 4-6 strips tofu or regular bacon
- 1 cup low moisture mozzarella cheese, shredded
- 1 cup sharp white cheddar cheese, shredded
Instructions
- Preheat oven to 500 degrees. Lightly dust a large baking sheet with cornmeal.
- For the ranch: combine the yogurt, mayonnaise, dill, garlic, onion, brine, 1/4 cup of the chopped pickles, and a pinch of salt and pepper.
- Divide the dough ball in half. Working one half at a time, pinch, twist, and roll into an approximately 10 inch circle. Set onto the prepared baking sheet. Brush with about 1/2 tablespoon oil and poke holes in the center with a fork. Parbake 5-6 minutes until lightly golden.
- Spread 1/4 cup of the dill ranch on the bottom of the parbaked crust. Sprinkle with 1/2 cup of each cheese, 1/4 cup of the remaining chopped pickles, and 2-3 crumbled bacon strips. Bake for 8-10 minutes until the crust is crispy and the cheese gooey and melted.
- Repeat above two steps with the remaining dough ball. Serve pizza hot with extra ranch and fresh herbs, as desired.
Notes
*Tofu bacon:
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Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
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Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
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In a small bowl, whisk the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
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Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.