Pickle lovers, Molly's Stuffed Crust Purim Pickle Pizza is for you Which cheesy crust looks too good to miss!
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Cookbook author, food blog writer and Midwest transplant Molly Yeh welcomes her country life and makes dishes inspired by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Stuffed Crust Purim Pickle Pizza
DISH THANKS TO MOLLY YEH
Level: Easy
Overall: 45 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

Flour or cornmeal, for dusting
1 pound pizza dough, store-bought or homemade, recipe follows, at space temperature level
4 pieces mozzarella string, ripped in half vertically
Pickle Oil, dish follows, for topping
5 ounces sandwich dill pickle chips, patted dry
2 cups (226 grams/8 ounces) grated Havarti cheese (grated on a box grater).
Newly ground black pepper.
Sriracha, for topping.
Cattle ranch dressing, for topping.
Sliced fresh dill, for topping.
Sliced scallions, for topping.

Pizza Dough:.

2 cups (270 grams) bread flour.
1 teaspoon instant yeast.
1/2 teaspoon kosher salt.
3/4 cup (180 grams) warm water.
1 tablespoon olive oil, plus more for oiling the bowl.

Pickle Oil:.

1 cup (225 grams) olive oil.
1/4 cup (5 grams) fresh dill, stems included.
1 tablespoon mustard seeds.
1 tablespoon coriander seeds.
1 teaspoon kosher salt.
6 cloves garlic, gently squashed.

Instructions.

Special devices: a 14- to 16-inch pizza pan.

Position an oven rack in the upper 3rd position. Preheat the oven to 500 degrees F.

Dust a tidy, flat work surface with flour. Utilizing a rolling pin, roll the pizza dough into a 16-inch circle. Dust a 14- to 16-inch pizza pan with flour and thoroughly move the dough onto the pizza pan.

Set up the string around the border of the dough with a 1-inch border from the edge. Stretch the dough over the cheese and press to seal. Sprinkle the surface area with 2 tablespoons of the Pickle Oil, including some of the mustard seeds, coriander seeds and garlic for included texture and flavor. Organize half of the pickles on the dough, then top with the grated Havarti, making sure to get all the method to the edge of the crust, and the remaining half of the pickles on top of the cheese.

Bake till the cheese is splotchy and bubbly and the crust turns golden brown; start examining at 12 minutes.

Eliminate the pizza from the oven and season with black pepper. Brush the crust with extra Pickle Oil. Top the pizza with drizzles of sriracha and cattle ranch dressing and sprinkles of dill and scallions. Slice and serve instantly.

Pizza Dough:.

Integrate the flour, yeast and salt in the bowl of the stand mixer and blend together. Add the water and oil and combine with the dough hook till a dough forms, scraping down the sides. Knead on medium speed for 12 to 15 minutes. The dough will be extremely sticky and soft, but do not include more flour. Scrape out into a liberally oiled bowl, toss to coat in the oil and cover in plastic. Allow to rise in a warm place up until doubled in size, about 1 hour.

Pickle Oil:.

To make the oil, combine the olive oil, dill, mustard and coriander seeds, salt and garlic in a small pan over low heat. Bring up to a simmer and let bubble on low for 10 minutes or up until the garlic cloves hurt. Eliminate from the stove and reserve.

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Molly Yeh's Stuffed Crust Purim Pickle Pizza|Girl Fulfills Farm|Food Network.