For crust, combine 2 cups flour, baking powder, yeast and salt in a large mixing bowl of a stand mixer fitted with a dough hook attachment. Add warm water. Beat on medium-low for 1 minute, adding remaining ¼ cup flour, 1 tablespoon at a time. Continue beating for 1 minute more or until dough is smooth and elastic and forms a ball. Cover bowl; let dough rest for 10 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Pickles can now officially go on anything—with tanginess, saltiness and even a little bit of spice, pickles are a welcome addition on this cracker-like, thin-crust pizza.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| Crust | ||
| 2 ¼ c. Hy-Vee all-purpose flour, divided, plus additional for dusting | ||
| 1 ½ tsp. Hy-Vee baking powder | ||
| 1 tsp. quick-rise yeast | ||
| ½ tsp. kosher salt | ||
| 1 c. warm water (120°F to 130°F) | ||
| 2 tsp. Gustare Vita olive oil, divided | ||
| 2 tsp. Italian dill pickle chip juice, divided | ||
| Sauce | ||
| 1 tbsp. Hy-Vee unsalted butter | ||
| 1 tbsp. Hy-Vee all-purpose flour | ||
| ¼ c. Hy-Vee heavy whipping cream | ||
| 2 tbsp. Hy-Vee chicken stock | ||
| 1 tsp. Hy-Vee ranch salad dressing mix | ||
| Pizza | ||
| ½ (8-oz.) pkg. Hy-Vee mozzarella cheese chunk, shredded | ||
| ½ (8-oz.) pkg. Hy-Vee shredded gourmet blend triple Cheddar cheese | ||
| ½ c. Italian dill pickle chips, drained | ||
| 3 slice(s) Hy-Vee Hickory House Applewood smoked thick-sliced bacon, partially cooked and cut into ½-in. pieces | ||
| Fresh dill, for garnish | ||
| Hy-Vee crushed red pepper, for garnish | ||
Things To Grab
- Large mixing bowl
- Stand mixer fitted with a dough hook attachment
- Plastic wrap
- 13-in.-round pizza stone or 14-in.-round pizza pan
- Pastry cutter or knife
- Parchment paper
- Fork
- Pastry Brush
- Small saucepan
- Whisk
Directions
Meanwhile, place a 13-in.-round pizza stone or 14-in.-round pizza pan on center rack in oven. Preheat oven to 450 degrees.
Cut dough in half. Reserve one portion for another use.* Shape remaining portion into a ball; roll, from center to edge, on a lightly floured piece of parchment paper into a 13-in. round. Prick dough several times with a fork. Brush with 1 tsp. olive oil and 1 tsp. pickle juice.
Place dough round, paper side up, onto hot pizza stone or pizza pan; remove parchment paper. Brush top with remaining 1 tsp. olive oil and 1 tsp. pickle juice. Bake for 6 to 8 minutes or until center is crisp and edges begin to brown.
Meanwhile, for sauce, melt butter in a small saucepan over medium-low heat. Whisk in flour. Remove saucepan from heat; slowly whisk in whipping cream, chicken stock and ranch dressing mix; let cool slightly.
For pizza, remove crust from oven; spread with 6 Tbsp. sauce. Sprinkle with shredded mozzarella and triple Cheddar cheese blend. Top with pickles and bacon pieces. Bake for 6 to 8 minutes or until crust is golden brown and cheeses are melted.
To serve, drizzle with remaining sauce. Garnish with dill and crushed red pepper, if desired.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 60mg
- Sodium: 620mg
- Total Carbohydrates: 22g
- Protein: 13g
Daily Values
0%
Iron 6%
0%
Calcium 25%
0%
Vitamin D 0%
0%
Potassium 2%