Pickle Pizza

This tasty twist on a classic uses ranch, pickle juice, and dill to make your new favorite pizza.

pickle pizza

CJ Younger

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins

Pickles and pizza join forces to bring you your new favorite Saturday night dinner. This crowd-pleaser is a fast favorite for kids and adults and will leave you drooling for more cheesy, dill-infused goodness. Instead of a classic red sauce, this pizza is topped with refrigerated ranch. It makes a creamy base for tangy dill pickles, mozzarella cheese, and crushed red pepper flakes.

We opted for purchased pizza dough to keep this pickle pizza recipe weeknight friendly. You can find refrigerated or frozen dough in the grocery store. You can also buy dough from your favorite pizza restaurant. It usually comes ready to stretch in a small ball. If you'd like to make your own dough, a basic pizza dough recipe is the perfect base for this homemade pizza.

When making this dill pickle pizza, it's important to spread a layer of cornmeal on your pizza peel or baking sheet. This ensures the dough doesn't stick and helps with slicing later. Once baked, this pizza is best served warm from the oven with a generous sprinkle of fresh dill. Our Taste Testers preferred a light sprinkle of crushed red pepper flakes but you can make it as spicy as you like. Try serving each slice with additional ranch for dunking.


  • cup ranch dressing

  • 1 Tbsp. dill pickle juice

  •  tsp. fresh dill

  • Cornmeal

  • 1 pound purchased pizza dough or 1 portion Homemade Pizza Dough

  • 2 cups shredded whole milk mozzarella cheese

  • ½ cup dill pickle slices

  • ½  tsp. crushed red pepper


  1. Place a pizza stone on the lowest oven rack. Preheat oven to 500°F. Allow the oven to fully preheat before cooking the pizza.

  2. In a small bowl, stir together ranch dressing, pickle juice, and chopped dill until completely mixed.

    Test Kitchen Tip: For better flavor, we recommend using a refrigerated ranch. It can be found near the bagged salads in your grocery store. You can also use homemade ranch or bottled salad dressing.

  3. Dust a pizza peel or baking sheet with cornmeal. Transfer the pizza dough to a lightly floured work surface. Stretch the dough to a 12- to 14-inch circle, being sure not to flatten the outer ½-inch border. Transfer stretched pizza dough to peel.

  4. To assemble the pizza, spread ranch sauce over the dough. Top with 1½  cups of shredded cheese. Layer pickle slices evenly over the cheese. Finish with the remaining ½ cup of shredded cheese.

  5. Gently slide the pizza onto the heated pizza stone. Bake until the crust is browned and the cheese is fully melted, about 10 minutes. Serve the pizza with pickles hot, sprinkled with the crushed red pepper and additional fresh dill.

Nutrition Facts (per serving)

340 Calories
15g Fat
39g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 340.2
% Daily Value *
Total Fat 15.2g 19%
Saturated Fat 4.5g 23%
Cholesterol 22.1mg 7%
Sodium 759.1mg 33%
Total Carbohydrate 38.6g 14%
Dietary Fiber 1.5g 5%
Total Sugars 3.4g
Protein 11.8g
Vitamin D 0.1mcg 1%
Vitamin C 0.5mg 2%
Calcium 224.2mg 17%
Iron 2.2mg 12%
Potassium 117.9mg 3%
Fatty acids, total trans 0.3g
Vitamin D 4.4IU
Alanine 0.4g
Arginine 0.5g
Ash 2.9g
Aspartic acid 0.8g
Caffeine 0mg
Carotene, alpha 1.9mcg
Choline, total 13.7mg
Copper, Cu 0.1mg
Cystine 0.1g
Energy 1423.6kJ
Fluoride, F 23.1mcg
Folate, total 103.8mcg
Glutamic acid 3.1g
Glycine 0.3g
Histidine 0.3g
Isoleucine 0.5g
Leucine 1g
Lysine 0.7g
Methionine 0.2g
Magnesium, Mg 20.8mg
Manganese, Mn 0.3mg
Niacin 2.9mg
Phosphorus, P 232.6mg
Pantothenic acid 0.5mg
Phenylalanine 0.6g
Phytosterols 9.6mg
Proline 1.3g
Retinol 74.5mcg
Selenium, Se 22.8mcg
Serine 0.6g
Starch 0.1g
Theobromine 0mg
Threonine 0.4g
Vitamin E (alpha-tocopherol) 0.8mg
Tryptophan 0.1g
Tyrosine 0.5g
Valine 0.7g
Vitamin A, IU 333.9IU
Vitamin A, RAE 78.9mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg
Vitamin K (phylloquinone) 26.7mcg
Water 64.6g
Zinc, Zn 1.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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