Not that the question is resolved, but after all these years, can’t we agree that it’s time to move on? Because there’s a potentially divisive new pie making its way onto menus across the country that deserves our attention instead: Ladies and gentlemen of the social media debate stage, I give you the pickled pizza. Discuss.
However you think about this development in human history, it may be time to prepare your topics for discussion. The pickle pie is having a moment.
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It’s a new food product this year at Minnesota and Indiana state fairs, and announcements about it have drawn attention. local media and social media watchers. Pickles are also popping up among the more traditional offerings in pizzerias, from restaurant chains to pizza chefs. Most often served on a white or ranch sauce instead of the classic red, pickles are proving that they are more of a novelty in the pizza game.
“There’s this nice sweet, sour and spicy morsel,” says Rachael Jennings, who recently opened her pizzeria, Boogy & Peel, in Washington after years as a chef at glowing Rose’s Luxury. Pickles are the star of his Big Mac-inspired pie, which layers a version of the fast food icon’s special sauce (spoiler alert: it’s basically a Thousand Island topping, he says) with American cheese and ground beef. Out of the boiling oven, the pie is topped with crisp iceberg lettuce, slices of white onion, a lash of more special sauce, and homemade pickles.
Jennings acknowledges that her cakes, the style of which she calls “neo-neo-Neapolitan”, are not even close to tradition. “If you took it to your grandmother in Sicily, she would spit in your face,” Jennings says. “But, like, try it and tell me it’s not tasty.”
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Plenty of brine-loving fans would agree that pickles have earned their place in the pantheon of toppings. While there is no definitive history of pickled pizza, research on News Nexis indicates that after making the odd appearance in a handful of restaurants over the years, they started receiving wider attention around 2018.
That year, a video of a pickled pizza being made in New York City went viral and Al Roker and his ‘Today’ show gang bravely tried a yuk pie with pickles on screen: theirs came from Rhino’s Pizzeria in. New York state. , which they touted as the inventor of creation.
Since then, it has taken off at a handful of state fairs, including Ohio, Florida, and West Virginia, as well as the Calgary Stampede, places where deceptive food thrives. The pickled pizza, however, appears to be a successful star.
One of the first innovators was Dennis Schneekloth, the owner of QC Pizza, which has two locations in Minnesota and specializes in quirky recipes (think crab-inspired pies and avocado toast). He was exploring ideas for his latest extravagant offering and it occurred to him to make a pizza based on a popular delicacy in the state, the pickle roll, sometimes called Minnesota sushi. That snack features pickles smeared with cream cheese and wrapped in a slice of ham.
“I posted it to a Facebook group and people were saying, ‘That’s not true, it looks awful,'” he says. “But I got a feeling about it.”
After tinkering and procuring fresh pickles that could withstand the 500-degree heat of his ovens, Schneekloth found what he determined was a winning combination. Its base is a white sauce with garlic and dill accents, layered with pickles, mozzarella and strips of Canadian bacon that has been smoked for 48 hours. Because it makes its Quad City-style pizza, a lesser-known genre of pies named after its origins in the region that covers four cities in Iowa and Illinois, most of the toppings go under the cheese (a final side dish). more pickles and dill crown it all) and the pizza is cut into strips, not wedges.
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He proved his Facebook friends were wrong – customers loved him. He attracted international attention when the FoodBeast blog presented the creation of him in 2019.
“It just blew up,” he recalls. “I was in the papers in the UK” Now he sells his frozen pizzas at the Goldbelly food dispatch service and drives a Mercedes Sprinter van covered in pickle images.
Since then, he has seen far more pickle pies pop up. “More power for them,” she says.
He’s back in R&D mode, working on a deep dish pickled pizza he calls Mega Dill. “If I can perfect it, people will buy it,” he says.
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At the Slyce Coal Fired Pizza Company in Vernon Hills, Illinois, pickled pizza was a recent special menu item. Graeme Nyland, the restaurant’s general manager, said the creation was a team effort. He had argued, pointing to the mile-long lines for the pickled pizza stand at the Wisconsin State Fair, figuring they could do it in a higher way.
Slyce’s version used extra virgin olive oil and garlic as a base, topped with ham, sliced tomato and homemade pickles with English cucumbers. A drizzle of chili oil finished it all off. Nyland appreciates the culinary qualities of the starring ingredient and its dividing charm.
“It just has that nice punch of vinegar that sets things up,” he says. “Pickles are the kind of thing that people either love them or hate them, and there are others who love them.”