Dill Pickle Ham Pizza

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Dill Pickle Ham Pizza

Prep Time 30

Cook Time 25

Servings

Calories 938kcal

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

US Customary - Metric

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.

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