Ingredients:

  • 1 lb pizza dough, room temperature
  • 1 tbsp cornmeal
  • 1/2 cup high-quality ranch dressing
  • 2 cloves garlic, minced
  • 1 tbsp dill pickle brine
  • 1 tsp dried dill weed
  • 2 cups low-moisture part-skim mozzarella, shredded
  • 1 cup dill pickle chips, patted dry
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh dill sprigs

Instructions:

  1. Preheat your oven to 475°F (245°C) with a baking stone or heavy baking sheet inside for at least 30 minutes.
  2. Stretch the room-temperature dough on a lightly floured surface into a 12-inch circle, ensuring a slightly thicker lip at the edges.
  3. In a small bowl, whisk together the ranch dressing, minced garlic, pickle brine, and dried dill weed until smooth.
  4. Dust the pizza peel or secondary baking sheet with cornmeal and transfer the dough onto it.
  5. Spread the ranch sauce evenly over the dough, leaving a 1-inch border around the edge.
  6. Distribute the shredded mozzarella cheese over the sauce, then arrange the patted-dry pickle chips in a single layer.
  7. Slide the pizza onto the preheated stone and bake for 8-10 minutes until the crust is mahogany-colored and the cheese is bubbly and browned.
  8. Remove from the oven and top with grated Parmesan and fresh dill sprigs before slicing.