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
Ingredients
Pizza Dough
2¼ tsp (1 packet) instant yeast
¾ cup warm water (about 105°F / 40°C)
1¾ cups (220g) bread flour
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
Instructions
Make the Dough
In a mixing bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy. Add flour, salt, and olive oil. Mix until a shaggy dough forms. Knead the dough on a floured surface (or with a mixer and dough hook) for 8–10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Prepare the Sauce
In a small bowl, whisk together the mayonnaise, sour cream, dill, parsley, garlic, lemon juice, salt, and pepper until smooth. Cover and refrigerate until ready to use. This can be made ahead (up to 3 days).
Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven now and allow at least 30 minutes to heat thoroughly.
Shape the Dough
Once risen, punch down the dough and let it rest for 10 minutes. Roll or stretch the dough into a 10–14” rectangle shape on parchment paper or a lightly floured surface. Transfer to parchment paper dusted with yellow cornmeal.
Assemble the Pizza
Spread a generous layer of the dill ranch sauce over the dough, leaving a ½” border. Sprinkle half of the mozzarella evenly over the sauce. Add the pepperoni slices, followed by pickle slices on top of the pepperoni. Scatter the sliced red onions over the pizza. Top with the remaining mozzarella cheese. Sprinkle lightly with fresh or dried dill, and optional crushed red pepper flakes for a kick.
Bake the Pizza
Transfer the pizza (with parchment, if using) to a preheated stone, steel, or baking sheet. Bake for 12–15 minutes, or until the crust is golden and crisp, and the cheese is melted and bubbling.
Finish and Serve
Let the pizza cool for 2–3 minutes after baking. Garnish with extra fresh dill or a light drizzle of ranch or hot honey if desired. Slice and serve warm.
In a mixing bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Add flour, salt, and olive oil. Mix until a shaggy dough forms.
Knead the dough on a floured surface (or with a mixer and dough hook) for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
In a small bowl, whisk together the mayonnaise, sour cream, dill, parsley, garlic, lemon juice, salt, and pepper until smooth. Cover and refrigerate until ready to use. This can be made ahead (up to 3 days).
Once risen, punch down the dough and let it rest for 10 minutes. Roll or stretch the dough into a 10–14” rectangle shape on parchment paper or a lightly floured surface. Transfer to parchment paper dusted with yellow cornmeal.
Spread a generous layer of the dill ranch sauce over the dough, leaving a ½” border.
Sprinkle half of the mozzarella evenly over the sauce.
Add the pepperoni slices, followed by pickle slices on top of the pepperoni.
Scatter the sliced red onions over the pizza.
Top with the remaining mozzarella cheese. Sprinkle lightly with fresh or dried dill, and optional crushed red pepper flakes for a kick.
Transfer the pizza (with parchment, if using) to a preheated stone, steel, or baking sheet. Bake for 12–15 minutes, or until the crust is golden and crisp, and the cheese is melted and bubbling.
Let the pizza cool for 2–3 minutes after baking. Garnish with extra fresh dill or a light drizzle of ranch or hot honey if desired. Slice and serve warm.
