For crust, combine 2 cups flour, baking powder, yeast and salt in a large mixing bowl of a stand mixer fitted with a dough hook attachment. Add warm water. Beat on medium-low for 1 minute, adding remaining ¼ cup flour, 1 tablespoon at a time. Continue beating for 1 minute more or until dough is smooth and elastic and forms a ball. Cover bowl; let dough rest for 10 minutes.
Pickles can now officially go on anything—with tanginess, saltiness and even a little bit of spice, pickles are a welcome addition on this cracker-like, thin-crust pizza.
Servings and Ingredients
|2 ¼ c. Hy-Vee all-purpose flour, divided, plus additional for dusting|
|1 ½ tsp. Hy-Vee baking powder|
|1 tsp. quick-rise yeast|
|½ tsp. kosher salt|
|1 c. warm water (120°F to 130°F)|
|2 tsp. Gustare Vita olive oil, divided|
|2 tsp. Italian dill pickle chip juice, divided|
|1 tbsp. Hy-Vee unsalted butter|
|1 tbsp. Hy-Vee all-purpose flour|
|¼ c. Hy-Vee heavy whipping cream|
|2 tbsp. Hy-Vee chicken stock|
|1 tsp. Hy-Vee ranch salad dressing mix|
|½ (8-oz.) pkg. Hy-Vee mozzarella cheese chunk, shredded|
|½ (8-oz.) pkg. Hy-Vee shredded gourmet blend triple Cheddar cheese|
|½ c. Italian dill pickle chips, drained|
|3 slice(s) Hy-Vee Hickory House Applewood smoked thick-sliced bacon, partially cooked and cut into ½-in. pieces|
|Fresh dill, for garnish|
|Hy-Vee crushed red pepper, for garnish|
Things To Grab
- Large mixing bowl
- Stand mixer fitted with a dough hook attachment
- Plastic wrap
- 13-in.-round pizza stone or 14-in.-round pizza pan
- Pastry cutter or knife
- Parchment paper
- Pastry Brush
- Small saucepan
Meanwhile, place a 13-in.-round pizza stone or 14-in.-round pizza pan on center rack in oven. Preheat oven to 450 degrees.
Cut dough in half. Reserve one portion for another use.* Shape remaining portion into a ball; roll, from center to edge, on a lightly floured piece of parchment paper into a 13-in. round. Prick dough several times with a fork. Brush with 1 tsp. olive oil and 1 tsp. pickle juice.
Place dough round, paper side up, onto hot pizza stone or pizza pan; remove parchment paper. Brush top with remaining 1 tsp. olive oil and 1 tsp. pickle juice. Bake for 6 to 8 minutes or until center is crisp and edges begin to brown.
Meanwhile, for sauce, melt butter in a small saucepan over medium-low heat. Whisk in flour. Remove saucepan from heat; slowly whisk in whipping cream, chicken stock and ranch dressing mix; let cool slightly.
For pizza, remove crust from oven; spread with 6 Tbsp. sauce. Sprinkle with shredded mozzarella and triple Cheddar cheese blend. Top with pickles and bacon pieces. Bake for 6 to 8 minutes or until crust is golden brown and cheeses are melted.
To serve, drizzle with remaining sauce. Garnish with dill and crushed red pepper, if desired.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 60mg
- Sodium: 620mg
- Total Carbohydrates: 22g
- Protein: 13g