Dill Pickle Pizza
Have you heard? Pickles are all the rage. If you think you know pizza, this Dill Pickle Pizza is about to change your mind.
This flavor-packed pie swaps tomato sauce for a rich garlic béchamel, then loads up with melty mozzarella and cheddar, tangy sliced dill pickles, and crispy bacon. Then, it’s finished with a shower of fresh dill. It just works in unexplained ways! :)
The Big Green Egg cranked to 600°F is the secret weapon here. Give it a try – we sure liked it!
Ingredients
- 1 batch of pizza dough, divided into 2
- 3 tablespoons olive oil
- 1 cup garlic bechamel sauce
- 2 cups freshly grated mozzarella cheese
- 1 cup freshly grated cheddar cheese
- 1 cup sliced dill pickles
- 4 strips crispy bacon, roughly chopped
- Sesame seeds, to finish (optional)
- Fresh dill, to garnish
Equipment
- Large Pizza Wedge
- Pizza Stone
- Pizza Peel
- ConvEGGtor
- Stainless Steel Grid
Directions
- Light the charcoal in the egg, using the ConvEGGtor, stainless steel grid & pizza stone. Bring to a temperature of 600°F (315°C). Set up the pizza wedge.
- Roll out the pizza dough to roughly a thin 12-inch circle. Drizzle the crust with half the olive oil. Top with half the béchamel sauce, mozzarella, cheddar, dill pickles & bacon. Sprinkle sesame seeds around the crust if desired.
- Transfer to the egg & cook until golden, about 3 to 5 minutes, rotating the crust halfway through. Repeat with remaining ingredients.
- Garnish with fresh dill, slice & serve!
