If you’re looking for a pizza that breaks all the rules—in the best way possible—this Dill Pickle & Beef Ham Pizza is your answer. With every bite, you get creamy cheese, juicy beef ham, and sharp, tangy pickles balanced by bursts of freshness and a crispy golden crust.
Ingredients Breakdown
The dough is a simple homemade base made with active dry yeast, warm water, and just the right amount of salt and olive oil. Whether you’re new to making dough or a seasoned pro, this version is soft, stretchable, and reliable every time.
Your sauce sets the tone. Choose between a traditional tomato-based pizza sauce or a creamy ranch dressing for a more indulgent twist. Each option plays off the tanginess of the pickles in a unique way.
Mozzarella brings the melty magic, offering a smooth blanket that holds everything together. Add beef ham—thinly sliced or chopped—for a protein-rich, slightly smoky foundation. Then comes the surprise star: dill pickles. Thinly sliced, they offer pops of vinegar and brightness throughout the pie.
Fresh tomato slices offer juiciness and balance, preventing the overall flavor from becoming too salty or heavy. And a scattering of chopped dill or parsley provides a final touch of herbaceous contrast.
Step-by-Step Preparation Guide
Begin with blooming the yeast. Warm water, sugar, and yeast combine in a bowl and rest for about 10 minutes, until the surface is frothy. This step ensures your dough will rise well. Then stir in the flour, salt, and olive oil, kneading until smooth and springy. Let it rest in a warm place for an hour, or until doubled in size.
While the dough rises, preheat your oven to 475°F (245°C). For a crispier crust, slide a pizza stone or baking sheet in the oven to heat.
Once your dough has risen, roll it out on a floured surface to your desired thickness. Transfer to parchment if needed. Spread your chosen sauce over the dough, then scatter shredded mozzarella in an even layer. Follow with beef ham, dill pickles, and tomato slices, then season with salt and cracked black pepper.
Carefully transfer the assembled pizza onto the preheated surface and bake for 12 to 15 minutes. Look for golden edges and bubbling cheese with lightly caramelized toppings. Remove from the oven and let it rest for 2 minutes before slicing into wedges and serving.
Recipe Tips & Frequently Asked Questions
Make sure the water is warm, not hot, to activate the yeast properly
Hot water can kill the yeast; aim for around 105–110°F (40–43°C).
Use parchment paper or semolina under the dough to prevent sticking
This makes transferring your pizza into the oven seamless.
Dry pickle slices on paper towels to avoid excess moisture
This keeps the crust crisp and prevents soggy spots.
Opt for low-moisture mozzarella for better melt and less grease
Fresh mozzarella can add too much water, making the pizza soggy.
Finish with fresh herbs just before serving for best flavor
Dill or parsley adds a vibrant lift that complements the savory toppings.
Can I use pre-made dough or flatbread instead?
Absolutely. Flatbreads or store-bought dough are great time-savers.
What other cheeses work well besides mozzarella?
Try provolone, gouda, or a blend for a deeper flavor.
Can I add other meats like bacon or turkey?
Yes, turkey ham or crispy beef bacon work beautifully.
How do I store and reheat leftovers to keep the crust crisp?
Store in an airtight container in the fridge. Reheat on a skillet or in the oven to retain crispness.
What to Serve With This Recipe
This bold pizza benefits from fresh, bright sides. Pair it with a creamy potato salad or a vinegar-based coleslaw to match the tangy flavor profile.
For something crunchy, kettle chips or garlic knots make perfect companions. To drink, serve with something crisp and refreshing—pickle-brined lemonade, sparkling citrus water, or a chilled hard seltzer.
Wrap up the meal with a light dessert: lemon bars or berry sorbet cleanse the palate while keeping the vibe playful and casual..
Creative Variations
Change up the base sauce by using spicy mayo or a smoky mustard for added kick. Add sliced jalapeños if you want some heat, or red onions for sharpness.
Try smoked beef ham or even pastrami for a deli-style flavor twist. And for something sweeter, experiment with bread and butter pickles instead of dill.
This Dill Pickle & Beef Ham Pizza is a playful and flavorful twist that surprises in all the right ways. With tangy pickles, rich beef ham, and a blanket of gooey cheese, it’s a slice that sparks conversation and delivers bold, unforgettable taste—perfect for pizza night with a twist.
Ingredients
For the dough:
2¼ teaspoons active dry yeast
1 teaspoon sugar
¾ cup warm water
2 cups all-purpose flour
½ teaspoon salt
1 tablespoon olive oil
For the toppings:
½ cup pizza sauce or ranch dressing (choose a creamy base if preferred)
1½ cups shredded mozzarella cheese
½ cup cooked beef ham, chopped or sliced
¼ cup dill pickles, thinly sliced
½ cup fresh tomato, thinly sliced
1 tablespoon fresh dill or parsley, chopped (optional)
Salt and pepper, to taste
Instructions
In a mixing bowl, combine warm water, sugar, and yeast. Let the mixture rest for 5 to 10 minutes until foamy. Add the flour, salt, and olive oil. Mix to form a rough dough, then knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat thoroughly for a crisp crust.
After the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Spread the base sauce across the surface, leaving a ½-inch edge.
Sprinkle the shredded mozzarella evenly. Layer with sliced beef ham, followed by dill pickle slices and fresh tomato. Season with a light pinch of salt and cracked black pepper. Add fresh herbs, if using.
Transfer the pizza carefully to the preheated stone or baking sheet. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbling.
Let the pizza rest for 2 minutes after baking. Slice and enjoy warm—the combination of tangy pickles and savory beef ham makes every bite unforgettable.
Dill Pickle & Ham Pizza Recipe
Ingredients
For the dough:
- 2¼ teaspoons active dry yeast
- 1 teaspoon sugar
- ¾ cup warm water
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon olive oil
For the toppings:
- ½ cup pizza sauce or ranch dressing choose a creamy base if preferred
- 1½ cups shredded mozzarella cheese
- ½ cup cooked beef ham chopped or sliced
- ¼ cup dill pickles thinly sliced
- ½ cup fresh tomato thinly sliced
- 1 tablespoon fresh dill or parsley chopped (optional)
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine warm water, sugar, and yeast. Let the mixture rest for 5 to 10 minutes until foamy. Add the flour, salt, and olive oil. Mix to form a rough dough, then knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat thoroughly for a crisp crust.
- After the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Spread the base sauce across the surface, leaving a ½-inch edge.
- Sprinkle the shredded mozzarella evenly. Layer with sliced beef ham, followed by dill pickle slices and fresh tomato. Season with a light pinch of salt and cracked black pepper. Add fresh herbs, if using.
- Transfer the pizza carefully to the preheated stone or baking sheet. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbling.
- Let the pizza rest for 2 minutes after baking. Slice and enjoy warm—the combination of tangy pickles and savory beef ham makes every bite unforgettable.
