Pickle Pizza with Crispy Crust

Ingredients

• 1 batch store-bought pizza dough (2-ball pack or 1 lb bulk)
• ½ cup dill pickle spears (6-8 spears, divided)
• 2 tbsp pickle brine (from the jar)
• ½ medium yellow onion
• 1.5 cups whole milk mozzarella (low-moisture preferred)
• ½ cup sharp cheddar, shredded
• 2 tbsp fresh dill (chopped)
• ¼ tsp red pepper flakes
• 2 tbsp olive oil

Instructions

1. 1

   Preheat oven to 475°F. Line a baking sheet with parchment or lightly oil it.

2. 2

   Thinly slice the onion. Heat 1 tbsp olive oil in a skillet over medium heat.

3. 3

   Add onion and cook, stirring occasionally, until edges turn golden brown, 8–10 minutes.

4. 4

   While onions cook, slice pickle spears into 1/4-inch-thick rounds.

5. 5

   Remove onions to a plate. Let cool slightly.

6. 6

   Pat dough dry. Stretch or roll each ball into a thin round (9–10 inches).

7. 7

   Transfer dough to baking sheet. Brush surface lightly with remaining 1 tbsp olive oil.

8. 8

   Scatter mozzarella and cheddar evenly across dough. Top with pickles and caramelized onions.

9. 9

   Bake until crust is golden brown and cheese bubbles, 12–15 minutes.

10. 10

    Remove from oven. Drizzle pickle brine over the surface while still hot.

11. 11

    Sprinkle fresh dill and red pepper flakes over the top. Cool 2 minutes before slicing.

Tools you’ll need

• baking sheet
• parchment paper or oil for greasing
• 10-inch skillet
• wooden spoon
• pizza cutter or chef's knife

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