Dill Ranch Pepperoni Pickle Pizza

This bold and savory pizza layers a fluffy homemade crust with creamy dill ranch sauce, melty mozzarella, zesty pepperoni, tangy pickles, and a pop of red onion for a crave-worthy flavor explosion.

This unique and flavorful pizza combines the comforting richness of melty mozzarella and crispy pepperoni with the bold, tangy punch of dill pickles and a creamy homemade dill ranch sauce. Built on a soft, chewy homemade crust, each bite delivers a satisfying contrast of textures and flavors—cool and herby, salty and savory, with just a hint of zest from fresh garlic and red onion. It’s a playful twist on classic pizza that pickle lovers and ranch fanatics alike won’t be able to resist. Perfect as a standout party dish or a weeknight indulgence, this pizza delivers big flavor with a little bite.

Servings

4-6

Prep Time

30 minutes
+ 60-90 mins rise time

Cook Time

12-15 minutes

Total Time

~2 hours

Dough
1¾ cups (220g) bread flour
2¼ tsp (1 packet) instant yeast
¾ cup warm water (about 105°F / 40°C)
1 tbsp olive oil
1 tsp sugar
¾ tsp fine sea salt

Dill Ranch Sauce
½ cup mayonnaise
¼ cup sour cream
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp fresh parsley, chopped
1 small clove garlic, finely grated or minced
1 tsp lemon juice
Salt and black pepper, to taste

Toppings
8 oz shredded mozzarella cheese
~25 slices pepperoni
~25 dill pickle slices (thinly sliced and patted dry)
¼ small red onion, very thinly sliced
Extra fresh or dried dill, for garnish (optional)
Optional: crushed red pepper flakes or drizzle of hot honey for contrast

Preparation

  • In a bowl, combine the warm water, yeast, and sugar. Let sit until foamy.
  • Stir in the flour, salt, and olive oil until a shaggy dough forms. Knead until smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.
  • While the dough rises, finely chop the dill and parsley and mince or grate the garlic.
  • In a small bowl, whisk together the mayonnaise, sour cream, dill, parsley, garlic, lemon juice, salt, and black pepper to make the dill ranch sauce. Refrigerate until ready to use.
  • Slice the pickles and red onion very thin and pat the pickles dry. Shred the mozzarella if needed.
  • Preheat the oven and place a pizza stone or steel inside if using.

Cooking

  • Punch down the risen dough and let it rest briefly, then roll or stretch it into your desired shape on parchment.
  • Spread the dill ranch sauce evenly over the dough, leaving a small border around the edges.
  • Sprinkle on half of the mozzarella, then layer the pepperoni, pickles, and red onion.
  • Top with the remaining mozzarella and a sprinkle of extra dill or red pepper flakes if desired.
  • Transfer the pizza to the hot stone, steel, or baking sheet and bake until the crust is golden and the cheese is melted and bubbling.

Serving

  • Let the pizza cool slightly before slicing.
  • Garnish with extra dill if desired.
  • Serve with a drizzle of ranch or hot honey for contrast.
  • Enjoy hot and crispy.