Pickle Chip Pizza

Difficulty Level

Mt Olive Pickles
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1 cracker-thin pizza dough (If you’re unsure where to start – I recommend Tony Gemignani’s The PizzaBible or any online cracker-thin recipe you may find.)
3 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic - Minced
8oz Mozzarella Cheese
Organic Kosher Baby Dill Pickles - sliced
Sea Salt Kettle Chips
6-8 Fresh Dill Sprigs
3 Tbsp Buttermilk Ranch Dressing
1 tsp Smoked Crushed Red Pepper Flakes (optional)


  1. Start by stretching your cracker-thin pizza dough. Be sure to use a rolling pin and extra flour to ensure the dough is as thin as possible (aim for ¼” thickness across the entire surface).
  2. Dock the pizza dough with a fork or docker tool if you have one available (this will help with an even bake with little to no bubbles in the dough.)
  3. Brush the dough with Extra Virgin Olive Oil and spread minced garlic evenly across your pizza.
  4. Shred about 6-8oz of mozzarella and use to cover the pizza entirely!
  5. Bake until the cheese has melted, and the bottom of the pizza is crispy. If you’re using a conventional oven and pizza stone, try preheating your oven to 500-550 and baking for 9-12min. If you’re using an outdoor pizza oven (Ooni) then aim for a starting temp of 650-700 degrees and bake for 5-6 minutes.
  6. Once the pizza has cooked, remove it from the oven and place on a cooling rack.
  7. Finish topping your pizza with sliced pickles, potato chips, dill sprigs and ranch dressing.
  8. Add red pepper flakes if you’d like to kick things up a notch.
  9. Cracker-thin pizzas are great to slice “party cut” style (think round pizza w/ square slices) but it’s your house, so slice it up how ever you like!

Servings: 3

Course: Main Dish