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.

Bacon Pickle Ranch Thin-Crust Pizza

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.

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.