Dill Pickle Pizza
Ingredients
1 pkg.
Kowalski's Signature Fresh Pizza Dough (from the Bakery Department)
- flour, for working the dough
- cornmeal, for the pizza peel
⅔ cup (approx.)
Kowalski's Signature Dill Dip or Zingy Pickle Dip (from the Deli Grab & Go Case)
30 (approx.)
Kowalski's Crinkle-Cut Dill Pickles (from the Grocery Department), well drained
1 cup
shredded low-moisture mozzarella cheese
3 tbsp.
freshly grated Parmesan cheese
- your choice of herbs and/or seasonings (such as finely chopped fresh dill, crushed red pepper flakes and Kowalski's Pizza Seasoning), optional
Directions
- Let dough stand, covered or unwrapped, at room temperature for at least 1 hr. before use.
- Preheat a pizza stone (or baking stone) in a 500° oven.
- On a generously floured work surface, use lightly floured hands to roll dough into a circle 12-14" in diameter; begin in the center of the dough and work outward toward the edge, turning dough as needed to prevent sticking.
- Tap dough to remove excess flour. Sprinkle a pizza peel (or baking sheet) lightly with cornmeal; assemble pizza on peel, topping with dip, pickles, cheeses, herbs and seasonings. For best results, do not overload the dough.
- Transfer pizza to the preheated pizza stone; bake in preheated oven until cheese is melted and bubbly and edges of crust are golden and crispy (8-10 min.).
- Remove pizza from oven and stone; let stand for several minutes.
- Garnish with fresh herbs, if desired; slice pizza before serving.
Tasty Tips:
- If using frozen dough, keep packaged and thaw overnight in the refrigerator.
- If your oven can be heated to 550°, use that temperature instead.
- To transfer the pizza from the peel to the preheated pizza stone, hold the peel over the stone with the far edge of the pizza touching the far edge of the stone. Tip peel to a 30° angle so the pizza starts to slide onto the stone. Using a single quick motion, pull pizza peel out from under the pizza.
