This pickle pizza recipe, with bacon and Canadian dill, is a winning combination

Pickled thin crust pizza

active time:30 minutes

total time:40 minutes plus 30 minutes to preheat the oven

stakes:2-4 servings (to make one 12-inch pie)

active time:30 minutes

total time:40 minutes plus 30 minutes to preheat the oven

stakes:2-4 servings (to make one 12-inch pie)

Suspension

Pickles on pizza? You’ve probably seen this make an appearance on pancakes across the country. We were inspired to create our own after tasting the “Kinda Big Dill” pie from Quad City Pizza in Minnesota.

Mornay sauce is adapted from Jack Pepin’s recipe in “A French Chef Cooks at Home.” We reduced the sauce yield (and added a bit of garlic), but you might still have some leftover. Use it to make other pizza or to garnish vegetables, eggs, chicken or fish. Also, it freezes beautifully.

We liked this thin-crust pie, but if you want to mimic Quad City dough, make the ones in this recipe, Four Cities-style pizza. For a thicker crust, use 1 pound instead of 1/2 pound of dough. You will need to increase the baking time to 13 to 15 minutes.

Also, we found store-bought sliced ​​pickles too thick for this use, so we bought whole dill pickles and cut them into slices about 1/8 inch thick.

Make your pizza vegan or add thin slices of Canadian bacon or ham. To save time and effort, use store-bought dough and substitute store-bought Alfredo sauce in the morning.

storageLeftover pizza can be kept in the refrigerator for up to 4 days. Morni sauce can be refrigerated for up to 2 days or frozen for up to 2 weeks. If frozen, defrost in the refrigerator; Then whisk or stir until smooth. No need to reheat, if you are using it for pizza. If you are using it as a lid for other foods, reheat it in a heavy-bottomed saucepan over low heat, stirring occasionally, until heated through.

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  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup full fat milk
  • 1 large garlic clove, minced or finely grated
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground white pepper
  • 1 large egg yolk
  • 2 teaspoons finely grated Parmesan cheese
  • All-purpose flour for dusting
  • 1/2 pound of store-bought pizza dough (see main note)
  • Vegetable or olive oil for brushing the dough
  • 2 tablespoons fresh dill fronds, divided, plus more as needed
  • 6 slices (1 3/4 ounce) chunks of Canadian bacon or boiled pork, optional
  • 1 1/4 cups (4 ounces) low-fat coarse shredded mozzarella cheese, plus more as needed
  • 1 1/2 large dill pickles (about 1 1/2 ounces), thinly sliced, plus more as needed (see keynote)

At least 30 minutes before you are ready to bake, place a pizza stone or large inverted baking sheet on a rack in the upper third of the oven; Preheat to 475 degrees.

Make the sauce: In a heavy-bottomed saucepan over medium heat, melt butter. Stir in the flour until smooth and cook, stirring constantly, until bubbly and frothy – don’t brown – about a minute. Add milk, whisking constantly, until it boils for two minutes. Reduce the heat and stir in garlic, salt and pepper. Cook, whisking constantly, until slightly thickened, about 1 minute. Remove from heat and cool for two minutes. Add the egg yolk and whisk quickly to avoid clotting, then whisk in the cheese. (You should have about half a cup.)

Gently sprinkle flour on your work surface and place a large piece of parchment paper nearby. Using a rolling pin, roll pizza dough into a 12-inch circle or square. Gently slide the parchment under the formed dough.

Spread a thin, even layer of the sauce over the crust, leaving about 1/2 inch of the edge bare. (You will likely use 1/4 cup large, so reserve the rest for another use (see key note). Brush edges of crust with oil. Sprinkle 1 tablespoon of dill over sauce, then arrange Canadian bacon or if using ham, top evenly with cheese Mozzarella all the way to the edge of the crust, spread the pickle slices around the pie and sprinkle with plenty of remaining dill.

Lay pizza with parchment paper on a pizza peel or rimless baking sheet, then transfer to a hot pizza stone or baking sheet. Bake for 10 to 12 minutes, or until cheese is bubbling and slightly browned and crust is slightly brown on the edges.

Remove the pizza from the oven and place it on a cutting board, while it is still on the parchment paper. Sprinkle with more fresh dill, if desired, leave for 2 minutes and serve.

Per serving (2 slices), based on 4

Calories: 303 Total Fat: 13 g; saturated fat: 6 g; cholesterol: 78 mg; Sodium: 1207 mg; carbohydrates: 33 g; Dietary fiber: 2 g; sugar: 4 g; Protein: 15 grams

This analysis is an estimate based on the ingredients available and this preparation. It should not replace the advice of a dietician or dietician.

Pizza recipe from recipe editor Ann Maloney. Mornay sauce adapted from “A French Chef Cooks at Home” by Jacques Pepin (Touchstone, 1980).

Tested by Anne Maloney; Email questions to [email protected].

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