Dill Pickle Garlic Ham Pizza
Servings 2
Calories 556kcal
Ingredients
For the Garlic Dill Pickle Pizza
- 1 ball Pizza dough (store-bought or homemade)
- 1 TBSP Extra-virgin olive oil
- 4 cloves Garlic minced
- 2 cups Mozzarella cheese shredded
- ½ cup Deli ham diced
- ½ cup Pickles sliced
For the Kombucha
- 24 oz Kombucha
Instructions
- Preheat the Oven to 425°F (218°C).
- Roll Out the Dough: Lightly flour a clean surface.
- Roll out the pizza dough to your desired thickness.
- Prepare the Pizza Base: Transfer the rolled-out dough onto a pizza stone or baking sheet.
- Add Toppings: Brush the surface with olive oil.
- Evenly sprinkle the minced garlic over the oiled dough.
- Spread the shredded mozzarella cheese in an even layer.
- Distribute the diced ham and pickle slices evenly over the cheese.
- Bake the Pizza: Place the pizza in the preheated oven.
- Bake for 10 minutes then rotate the pizza 180 degrees and bake for 10 - 12 minutes longer according until the crust is golden and the cheese is melted and bubbly.
- Let set for 2 -3 minutes before portioning.
- Serve with kombucha.
Notes
Homemade Pizza Dough (Optional)
Ingredients
2 tsp Instant yeast
½ cup Warm water (105°F - 115°F / 40°C - 46°C) (plus more if needed)
2 cups All-purpose flour (plus more if needed)
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil (plus extra for greasing)
Instructions
In a small bowl, whisk together yeast and warm water until the yeast dissolves. Let sit for a few minutes.
In a large mixing bowl (or stand mixer with a dough hook), combine flour, sugar, and salt.
Add olive oil and yeast mixture to the dry ingredients and mix well until the dough forms.
Knead the dough until it becomes smooth and elastic (about 5 minutes in a stand mixer or 10 minutes by hand). If the dough is too sticky, add more flour 1 TBSP at a time.
Lightly oil a large bowl, then transfer the dough to the bowl, rolling it around to coat in oil.
Cover with plastic wrap and place in a warm spot to rise for 2 hours, or until doubled in size.
Use immediately, or refrigerate for up to 3 days (wrapped tightly in plastic wrap).
Ingredients
2 tsp Instant yeast
½ cup Warm water (105°F - 115°F / 40°C - 46°C) (plus more if needed)
2 cups All-purpose flour (plus more if needed)
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil (plus extra for greasing)
Instructions
In a small bowl, whisk together yeast and warm water until the yeast dissolves. Let sit for a few minutes.
In a large mixing bowl (or stand mixer with a dough hook), combine flour, sugar, and salt.
Add olive oil and yeast mixture to the dry ingredients and mix well until the dough forms.
Knead the dough until it becomes smooth and elastic (about 5 minutes in a stand mixer or 10 minutes by hand). If the dough is too sticky, add more flour 1 TBSP at a time.
Lightly oil a large bowl, then transfer the dough to the bowl, rolling it around to coat in oil.
Cover with plastic wrap and place in a warm spot to rise for 2 hours, or until doubled in size.
Use immediately, or refrigerate for up to 3 days (wrapped tightly in plastic wrap).
Nutrition
Calories: 556kcal | Carbohydrates: 8g | Protein: 40g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 110mg | Sodium: 1782mg | Potassium: 364mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 3mg | Calcium: 817mg | Iron: 1mg