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

Preparing the Dough
In a bowl, combine 2¼ teaspoons (1 packet) instant yeast, ¾ cup warm water (about 105°F / 40°C), and 1 teaspoon sugar, stirring briefly. Add 1¾ cups (220g) bread flour, 1 tablespoon olive oil, and ¾ teaspoon fine sea salt, then mix until a dough forms. Knead for about 5–7 minutes until smooth and elastic. Cover and let rise in a warm place for about 45–60 minutes, or until doubled in size.

Making the Dill Ranch Sauce
In a bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon fresh chopped dill (or 1 teaspoon dried), 1 tablespoon chopped fresh parsley, 1 small clove finely grated garlic, and 1 teaspoon lemon juice. Season with salt and black pepper to taste. Refrigerate until ready to use.

Preparing the Toppings
Pat ~25 dill pickle slices dry with paper towels to prevent excess moisture. Thinly slice ¼ small red onion, and have 8 oz shredded mozzarella cheese and ~25 slices pepperoni ready.

Shaping the Dough
Preheat your oven to 450°F. Punch down the dough and roll it out on a floured surface into your desired pizza shape. Transfer to a baking sheet or pizza stone.

Assembling the Pizza
Spread a thin, even layer of the dill ranch sauce over the dough. Top with 8 oz shredded mozzarella cheese, followed by the pepperoni slices, dill pickle slices, and thinly sliced red onion. Sprinkle with a little extra dill (optional) for added flavor.

Baking
Bake for about 10–12 minutes, or until the crust is golden and the cheese is melted and bubbly.

Finishing and Serving
Remove from the oven and let cool slightly. Optionally sprinkle with crushed red pepper flakes or drizzle with hot honey for contrast. Slice and serve warm.