This pickled pizza recipe, with Canadian bacon and dill, is a winning combination

Thin crust pickled pizza

Active time:30 min

Total time:40 minutes, plus 30 minutes to preheat the oven

Portions:2-4 servings (for a 12-inch cake)

Active time:30 min

Total time:40 minutes, plus 30 minutes to preheat the oven

Portions:2-4 servings (for a 12-inch cake)

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Pickles on pizza? You’ve probably seen this topping up on cakes across the country. We were inspired to create one after tasting Quad City Pizza’s “Kinda Big Dill” pie in Minnesota.

The mornay sauce was adapted from Jacques Pépin’s recipe in “A French Chef Cooks at Home”. We’ve reduced the yield of the sauce (and added some garlic), but you might have some more. Use it to make another pizza or to dress vegetables, or to stuff eggs, chicken or fish. Plus, it freezes beautifully.

We preferred this pie with a thin crust, but if you want to mimic Quad City’s dough, make the one included in this recipe, Quad Cities-Style Pizza. For a thicker crust, use 1 pound instead of 1/2 pound of dough. You will need to increase the cooking time, from 13 to 15 minutes.

Additionally, we found the store-bought sliced ​​pickles too thick for this use, so we purchased whole dill pickles and sliced ​​them to a thickness of about 1/8 inch.

Make the pizza vegetarian or add the thinly sliced ​​Canadian bacon or ham. To save time and effort, use store-bought dough and substitute store-bought alfredo sauce for the morning.

Warehousing: Leftover pizza can be stored in the refrigerator for up to 4 days. Mornay sauce can be refrigerated for up to 2 days or frozen for up to 2 weeks. If frozen, defrost in the refrigerator; then whisk or blend until smooth. There is no need to reheat if you are using it for pizza. If using as a garnish for other foods, reheat in a thick-bottomed saucepan over low heat, stirring occasionally, until just warm.

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  • 1 tablespoon of unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup of whole milk
  • 1 large garlic clove, chopped or finely grated
  • 1/4 teaspoon of fine salt
  • 1/4 tsp ground white pepper
  • 1 large egg yolk
  • 2 teaspoons of finely grated Parmesan cheese
  • Multi-purpose flour, for dusting
  • 1/2 pound store-bought pizza dough (see overhead note)
  • Vegetable or olive oil, for brushing the pasta
  • 2 tablespoons chopped fresh dill fronds, divided, plus more if needed
  • 6 slices (1 3/4 ounces) of thinly sliced ​​Canadian bacon or boiled ham, optional
  • 1 1/4 cups (4 ounces) coarsely grated partially skimmed mozzarella, plus more if needed
  • 1 1/2 large dill pickles (about 1 1/2 ounces), thinly sliced, plus more if needed (see overhead note)

At least 30 minutes before you are ready to bake, place a pizza stone or large, rimmed baking sheet upside down on a rack in the top third of the oven; preheat to 475 degrees.

Prepare the sauce: Melt the butter in a thick-bottomed saucepan over medium heat. Combine the flour until smooth and cook, stirring constantly, until it boils and becomes frothy – do not brown it – about 1 minute. Add the milk, whisking continuously, until it boils, about 2 minutes. Lower the heat to low and add the garlic, salt and pepper. Cook, whisking constantly, until slightly thickened, about 1 minute. Remove from the heat and let it cool for about 2 minutes. Add the egg yolk, beating quickly to prevent it from congealing, then stir in the cheese. (You should have about 1/2 cup.)

Lightly dust the work surface with flour and place a large piece of parchment paper next to it. Using a rolling pin, roll the pizza dough into a 12-inch circle or square. Gently slide the parchment under the shaped dough.

Spread a thin, even layer of the sauce over the crust, leaving about 1/2 inch from the bare edge. (You’ll likely use a generous 1/4 cup, so reserve the rest for another use (see overhead note.) Brush the edges of the crust with oil. Sprinkle 1 tablespoon dill over the sauce, then arrange the Canadian bacon or ham , if used, on top Cover evenly with mozzarella up to the edge of the crust Arrange the slices of pickle around the cake and sprinkle generously with the remaining dill.

Slide the parchment pizza onto a pizza peel or rimless pan, then transfer it to the pizza stone or heated pan. Bake for 10-12 minutes, or until the cheese is bubbly and lightly browned and the crust is lightly browned around the edges.

Remove the pizza from the oven and slide it, again on baking paper, onto a cutting board. Sprinkle with more fresh dill if desired, let stand for about 2 minutes and serve.

Per serving (2 slices), based on 4

Calories: 303; Total fat: 13 g; Saturated Fat: 6 g; Cholesterol: 78 mg; Sodium: 1207 mg; Carbohydrates: 33 g; Dietary fiber: 2 g; Sugar: 4 g; Protein: 15 g

This analysis is an estimate based on the available ingredients and this preparation. It shouldn’t replace the advice of a dietician or nutritionist.

Pizza recipe from recipe editor Ann Maloney. Mornay sauce adapted from Jacques Pépin’s “A French Chef Cooks at Home” (Touchstone, 1980).

Tested by Ann Maloney; email questions a voraciously@washpost.com.

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