Ingredients
Garlic Dill Pickle Pizza
- 1 ball Pizza dough (store-bought or homemade)
- 1 TBSP Extra-virgin olive oil
- 4 cloves Garlic minced
- 6 oz Mozzarella cheese shredded
- ½ cup Deli ham (low sodium) diced
- 2 cups Pickles sliced
Kombucha
- 24 oz Kombucha
Instructions
- Preheat the oven to 425°F (218°C).
- Lightly flour a clean work surface. Roll out the pizza dough to your desired thickness.
- Transfer the rolled dough onto a pizza stone or baking sheet.
- Brush the surface of the dough evenly with olive oil and sprinkle the minced garlic evenly.
- Top with shredded mozzarella cheese, ham, and pickles.
- Place the pizza in the preheated oven and bake for 10 minutes.
- Rotate the pizza 180 degrees and continue baking for 10–12 minutes, until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven and rest for 2–3 minutes before slicing.
- Serve with kombucha.
Notes
Homemade Dough (Optional)
Equipment:Stand mixer with dough hook (optional)
Ingredients:
2 tsp Instant yeast½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed2 cups All-purpose flour, plus more if needed1½ tsp Sugar2 tsp Salt2 TBSP Extra-virgin olive oil + additional oil for greasing
Instructions:
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until it’s bubbly and frothy.Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball.Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
Nutrition
Calories: 938kcal | Carbohydrates: 108g | Protein: 43g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 92mg | Sodium: 3314mg | Potassium: 456mg | Fiber: 3g | Sugar: 56g | Vitamin A: 777IU | Vitamin C: 5mg | Calcium: 699mg | Iron: 4mg
Dill Pickle Ham Pizza
Ingredients
Garlic Dill Pickle Pizza
- 1 ball Pizza dough (store-bought or homemade)
- 1 TBSP Extra-virgin olive oil
- 4 cloves Garlic minced
- 6 oz Mozzarella cheese shredded
- ½ cup Deli ham (low sodium) diced
- 2 cups Pickles sliced
Kombucha
- 24 oz Kombucha
Instructions
- Preheat the oven to 425°F (218°C).
- Lightly flour a clean work surface. Roll out the pizza dough to your desired thickness.
- Transfer the rolled dough onto a pizza stone or baking sheet.
- Brush the surface of the dough evenly with olive oil and sprinkle the minced garlic evenly.
- Top with shredded mozzarella cheese, ham, and pickles.
- Place the pizza in the preheated oven and bake for 10 minutes.
- Rotate the pizza 180 degrees and continue baking for 10–12 minutes, until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven and rest for 2–3 minutes before slicing.
- Serve with kombucha.
Notes
Homemade Dough (Optional)
Equipment:Stand mixer with dough hook (optional)
Ingredients:
2 tsp Instant yeast½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed2 cups All-purpose flour, plus more if needed1½ tsp Sugar2 tsp Salt2 TBSP Extra-virgin olive oil + additional oil for greasing
Instructions:
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until it’s bubbly and frothy.Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball.Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
Nutrition
Calories: 938kcalCarbohydrates: 108gProtein: 43gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 92mgSodium: 3314mgPotassium: 456mgFiber: 3gSugar: 56gVitamin A: 777IUVitamin C: 5mgCalcium: 699mgIron: 4mg
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