Garlic Pickle Ham Pizza
Servings 2
Calories 1236kcal
Ingredients
Garlic Dill Pickle Pizza
- 1 ball Pizza dough (store-bought or homemade: see recipe below)
- 1 TBSP Extra-virgin olive oil
- 4 cloves Garlic minced
- 2 TBSP Extra-virgin olive oil
- 2 cups Mozzarella cheese shredded
- 3/4 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).
- Roll out the pizza dough on a floured surface to your desired thickness.
- Prepare Pizza: Transfer the rolled-out dough to a pizza stone or baking sheet. Brush the surface with olive oil.
- Add Toppings: Sprinkle minced garlic and oil evenly over the dough. Spread a layer of shredded mozzarella cheese. Distribute diced ham and dill pickle slices evenly.
- Bake: Place the pizza in the preheated oven and bake according to the dough instructions or until the crust is golden and the cheese is melted and bubbly, about 20 minutes.
- Finish with Seasonings: Once out of the oven, sprinkle red pepper flakes (if using) over top.
- Serve garlic dill pickle pizza alongside kombucha.
Notes
Homemade Pizza Dough
Equipment:
Stand Mixer with dough hook (optional) Ingredients:
2 tsp Instant yeast
3/4 cup Warm water between 105 - 115°F (40.5 - 44°C), use more if needed
2 cups All-purpose flour, plus more if needed and for rolling out
1 tsp Sugar
2 tsp Salt
1 TBSP Extra-virgin olive oil + additional oil for greasing Instructions:
Whisk together the yeast and water until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add the yeast/water to the flour and mix well.
Continue mixing until the dough begins forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. (You can add additional flour a little at a time as needed if the dough is too sticky; if the dough is too dry, drizzle a little olive oil.)
Very lightly grease a large bowl with olive oil, being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 7 - 10 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the dough ball along the insides of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap.
**Recommended to make 1 day in advance and place in the refrigerator. Cold-rising the dough will make it more durable to work with. Remove the dough from the refrigerator about 30 - 45 minutes prior to rolling it out.
**If you're making the dough the day of, place it in a warm place. (Do not put it in a place that is hot or it will over-rise.) Allow dough to rise for 30 - 40 minutes or until doubled in size.
Once the dough has risen, lightly flour your countertop and place the dough on the flour. Sprinkle a little flour over the top of the dough.
Press down on the dough with your hands to release any air bubbles. Use a rolling pin to roll the dough to fit the appropriate size and shape for the recipe you are using it for.
Stand Mixer with dough hook (optional) Ingredients:
2 tsp Instant yeast
3/4 cup Warm water between 105 - 115°F (40.5 - 44°C), use more if needed
2 cups All-purpose flour, plus more if needed and for rolling out
1 tsp Sugar
2 tsp Salt
1 TBSP Extra-virgin olive oil + additional oil for greasing Instructions:
Whisk together the yeast and water until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add the yeast/water to the flour and mix well.
Continue mixing until the dough begins forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. (You can add additional flour a little at a time as needed if the dough is too sticky; if the dough is too dry, drizzle a little olive oil.)
Very lightly grease a large bowl with olive oil, being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 7 - 10 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the dough ball along the insides of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap.
**Recommended to make 1 day in advance and place in the refrigerator. Cold-rising the dough will make it more durable to work with. Remove the dough from the refrigerator about 30 - 45 minutes prior to rolling it out.
**If you're making the dough the day of, place it in a warm place. (Do not put it in a place that is hot or it will over-rise.) Allow dough to rise for 30 - 40 minutes or until doubled in size.
Once the dough has risen, lightly flour your countertop and place the dough on the flour. Sprinkle a little flour over the top of the dough.
Press down on the dough with your hands to release any air bubbles. Use a rolling pin to roll the dough to fit the appropriate size and shape for the recipe you are using it for.
Nutrition
Calories: 1236kcal | Carbohydrates: 102g | Protein: 62g | Fat: 65g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Cholesterol: 128mg | Sodium: 3836mg | Potassium: 489mg | Fiber: 4g | Sugar: 15g | Vitamin A: 815IU | Vitamin C: 3mg | Calcium: 839mg | Iron: 7mg