Ingredients
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)
Instructions
- 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).
- 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.)
- Brush the dough with Extra Virgin Olive Oil and spread minced garlic evenly across your pizza.
- Shred about 6-8oz of mozzarella and use to cover the pizza entirely!
- 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.
- Once the pizza has cooked, remove it from the oven and place on a cooling rack.
- Finish topping your pizza with sliced pickles, potato chips, dill sprigs and ranch dressing.
- Add red pepper flakes if you’d like to kick things up a notch.
- 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