Garlic Pickle Ham Pizza
Servings 2
Calories 1039kcal
Ingredients
Garlic Dill Pickle Pizza with Ham
- 1 ball Pizza dough (store-bought or homemade: see recipe below)
- 1 TBSP Extra-virgin olive oil
- 2 cloves Garlic minced
- 2 cups Mozzarella cheese shredded
- 1/2 cup Deli ham diced
- 1 cup Pickles sliced
- 1 tsp Dried oregano
- 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 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.
- Finish with Seasonings: Once out of the oven, sprinkle dried oregano and red pepper flakes (if using) over the hot pizza.
- Serve garlic dill pickle ham pizza alongside kombucha.
Notes
Notes:
Home Made Dough (optional) Equipment:
Stand Mixer with dough hook (optional) Ingredients:
2 tsp Instant yeast
1/2 cup Warm water between 105 and 115 degrees, or more if needed
2 cups All-purpose flour plus more if needed
1 1/2 tsp Sugar
2 tsp Salt
2 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 olive oil and yeast/water to the flour and mix very well.
Continue mixing until the dough is 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. Add any additional flour a little at a time as needed if the dough is too sticky.
Very lightly drizzle a separate 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 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will overrise.)
Alternatively, make up to 3 days in advance and wrap well; refrigerate until ready to use.
Allow dough to rise for 2 hours or until doubled in size before using.
Home Made Dough (optional) Equipment:
Stand Mixer with dough hook (optional) Ingredients:
2 tsp Instant yeast
1/2 cup Warm water between 105 and 115 degrees, or more if needed
2 cups All-purpose flour plus more if needed
1 1/2 tsp Sugar
2 tsp Salt
2 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 olive oil and yeast/water to the flour and mix very well.
Continue mixing until the dough is 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. Add any additional flour a little at a time as needed if the dough is too sticky.
Very lightly drizzle a separate 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 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will overrise.)
Alternatively, make up to 3 days in advance and wrap well; refrigerate until ready to use.
Allow dough to rise for 2 hours or until doubled in size before using.
Nutrition
Calories: 1039kcal | Carbohydrates: 101g | Protein: 55g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 110mg | Sodium: 3484mg | Potassium: 405mg | Fiber: 4g | Sugar: 15g | Vitamin A: 832IU | Vitamin C: 2mg | Calcium: 847mg | Iron: 7mg