Empty My Fridge
Molly Yeh's Stuffed Crust Purim Pickle Pizza
Ingredients
- Flour or cornmeal · for dusting
- Pizza dough1 lb
- Mozzarella cheese4 pieces
- Pickle5 oz
- Havarti cheese · grated2 cups
- Black pepper · ground
- Sriracha sauce · for topping
- Ranch dressing · for topping
- Dill · chopped, for topping¼ cups
- Scallion · sliced, for topping
- Bread flour2 cups
- Yeast1 tsp
- Salt1 ½ tsp
- Olive oil1 tbsp + 1 cup
- Mustard seed1 tbsp
- Coriander seed1 tbsp
- Garlic · crushed6 cloves
Instructions
- Preheat the oven to 500°F with the rack in the upper third.
- Roll the dough into a 16-inch circle on a floured surface, then move it to a floured 14- to 16-inch pan.
- Place the string cheese pieces around the edge, about 1 inch in from the rim. Stretch the dough over them and press to seal.
- Drizzle 2 tablespoons of Pickle Oil over the dough, including some mustard seeds, coriander seeds and garlic. Spread half the pickles on the dough, cover with the grated Havarti right to the edge, and top with the remaining pickles.
- Bake, checking from 12 minutes, until the cheese is splotchy and bubbly and the crust is golden brown.
- Take the pizza out, season with black pepper and brush the crust with more Pickle Oil. Add sriracha and ranch in drizzles, then sprinkle with dill and scallions. Slice and serve right away.
Summarized from Food Network's video. Watch it for the details.
More recipes with
GarlicCheeseScallionMozzarella cheesePicklePizza doughHavarti cheese
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