Pickle Pizza Tarte Flambée

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Pickle Pizza Tarte Flambée

Yield 2 tartes

This take on the popular pickle pizza takes a few cues from tarte flambée, a flatbread from the Alsace region of France. The signature cracker-like crust gives the dish a satisfying crunch and balances the melty cheese, crispy pickles, and smoky bacon.

Check out our other summer tarte flambée recipes!

Ingredients

  • 1 deli pizza dough, divided in two
  • Flour, for rolling the dough
  • 1 cup ricotta
  • ½ packet of dry ranch dressing, or more to taste
  • 2 Tablespoons fresh dill, chopped, plus more for garnish
  • ½ teaspoon kosher salt
  • 1 cup Grillo classic dill pickle chips, patted dry
  • 6 slices of bacon, cooked and chopped (optional)

Instructions

Preheat oven to 425°.

Dust your work surface with extra flour. Cut the dough into two equal pieces. Set one aside. Roll out the dough into a 15” x 8” rectangle (or circle). If the dough springs back when rolling, cover with a towel and let it rest for 10 minutes, then roll again. Repeat with the other half of dough. Place each rolled dough onto parchment-lined baking sheets.

Combine the ricotta with the ranch dressing, dill, and salt. Spread the mixture evenly over both doughs and top with bacon and pickles. Bake until top is beginning to brown and sides are golden and crispy, about 15-20 minutes. Top with fresh dill to taste and serve.