Have We Gone Too Far? The Pickle Pizza Story
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BAKE IT OFF: Calphalon Nonstick Bakeware, $30; amazon.com.
Pizza is a perfect food. There, I said it! As a New Yorker, as an avid eater, heck, as a proud owner of taste buds I can say that with full confidence. A great pizza is great, but a bad pizza isn't so bad either. (Well, some bad pizzas are just bad I suppose.) Not only are they the ultimate carby, cheesy comfort food, they're incredibly versatile. We've put almost everything we can think of on a pizza, from taco fixings to mac and cheese.
That's almost everything. This time around we've done something that some members of the pizza community might consider a little unorthodox. (That's putting it lightly, most would call it ludicrous.) As you might've guessed, we've given pizza the pickle treatment.
Wait! Before you slam your laptop shut and throw it out your window, let me explain! It's really not as bad as it sounds. We start with a premade crust, because sometimes we're lazy, and we brush it with a delicious mix of olive oil, garlic, and Italian seasoning. Not so bad, right? Then we blanket it in mozzarella and parm - hey, when has cheese ever done you wrong?
This pickle-less pizza gets popped into the oven to get the crust crispy and the cheese melty. When those things have been accomplished, pickles come into the picture. We used sliced and cut them about an inch long - roughly pepperoni sized. Throw them on top and put the pizza back in the oven, this time just for five minutes. Why? Well no one wants ice cold pickles on their pizza! The whole thing get's topped with our favorite pizza finishes - parm and red pepper flakes. To drive the pickle flavors home, we added dill as well. Call us crazy, but we think this combo works. Don't knock it 'til you try it!
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