Pizza with pickles and cheese topping

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 947, total fat 59 G., saturated fats 16 G., proteins 28 G., carbohydrates 77 G., fiber 4 G., cholesterol 66 mg, sodium 956 mg, sugar 1 G.

Bake a pizza with a pickle-infused flavor from pickles, dill, and fragrant olive oil infused with pickling herbs. But that's not the only thing this pizza has going for it: its sides are lined with gooey mozzarella cheese. There won't be a single bite left!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pizza

Wheat or corn flour, for dusting
450 g pizza dough, store-bought or homemade (see recipe below), at room temperature
4 strands of mozzarella cheese, split vertically in half
Herb oil to drizzle
140 g of sliced pickled cucumbers, patted dry
2 tbsp. (226 g) grated Havarti cheese
Sriracha sauce to drizzle
Ranch sauceto sprinkle
Chopped fresh dill
Thinly sliced green onions

Pizza dough

2 cups (270 g) bread flour
1 teaspoon of instant yeast
0.5 tsp coarse salt
3/4 cup (180 g) warm water
1 tbsp olive oil + extra for greasing the bowl

Spiced oil

1 tbsp. (225 gr.) olive oil
1/4 cup (5 g) fresh dill
1 tbsp mustard seeds
1 tbsp. coriander seeds
1 teaspoon coarse salt
6 cloves garlic, lightly crushed
Special equipment: pizza pan with a diameter of 35-40 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bread flour, Havarti cheese, mozzarella cheese, pickled cucumber, dill, mustard seed, coriander, Sriracha sauce

Cooking the dish according to the recipe:

Position a rack in the upper third of the oven. Preheat the oven to 260°C.
Flour a clean, flat work surface. Roll the pizza dough out with a rolling pin to a 40 cm diameter. Flour a 35-40 cm pizza pan and carefully transfer the dough to the pan.

Lay a string of cheese around the perimeter of the dough, leaving a 2.5 cm (1 inch) border. Pull the edges of the dough over the cheese and press to seal. Drizzle the surface with 2 tablespoons of herb oil, adding a pinch of mustard seeds, coriander seeds, and garlic for texture and flavor. Arrange half of the pickles on the dough, sprinkle with grated Havarti cheese, making sure it reaches the edge of the crust, and arrange the remaining half of the pickles on top of the cheese.
Bake until the cheese is golden brown and bubbly and the crust is golden brown, checking after 12 minutes.
Remove the pizza from the oven and sprinkle with black pepper. Brush the edges with herb oil. Drizzle with Sriracha and ranch sauce, sprinkle with dill and green onions. Slice and serve immediately.
Pizza dough:

Combine the flour, yeast, and salt in the bowl of a stand mixer. Add the water and oil and mix with a dough hook, scraping down the sides, until a dough forms. Knead on medium speed for 12-15 minutes. The dough will be very sticky and soft, but don't add more flour. Place the dough in a generously oiled bowl, toss to coat, and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
Spiced oil:

Combine olive oil, dill, mustard, coriander seeds, salt, and garlic in a small saucepan and heat over low heat. Bring to a boil and simmer for 10 minutes, or until the garlic cloves are soft. Remove from heat and set aside.