Dill Pickle Garlic Ham Pizza
Servings 2
Calories 882kcal
Ingredients
Garlic Dill Pickle Ham Pizza
- 1 ball Pizza dough (store-bought or homemade)
- 1 TBSP Extra-virgin olive oil
- 6 cloves Garlic minced
- 2 cups Mozzarella cheese shredded
- 1 cup Deli ham diced
- 1 cup Pickles sliced
- Red pepper flakes (optional, for extra heat)
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven to 425°F (218°C).
- Prepare the pizza dough according to the package or homemade recipe instructions.
- Prep all ingredients per the instructions above.
- On a floured surface, roll out the dough to your desired thickness.
- Transfer the dough to a pizza stone or baking sheet. Brush the surface with olive oil.
- Sprinkle the minced garlic evenly over the dough.
- Top with shredded cheese, diced ham, and pickle slices evenly across the pizza.
- Bake the pizza: Bake for 10 minutes, rotate the pizza, and bake for another 10 minutes or until the crust is golden and the cheese is melted.
- Let set a few minutes before portioning. Sprinkle with red pepper flakes if desired.
- 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 its 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 ballTransfer 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.
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 its 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 ballTransfer 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: 882kcal | Carbohydrates: 55g | Protein: 53g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 147mg | Sodium: 2814mg | Potassium: 589mg | Fiber: 1g | Sugar: 48g | Vitamin A: 815IU | Vitamin C: 4mg | Calcium: 863mg | Iron: 2mg