I had seen several articles on the internet about Pickle Pizza, so when a recipe from the Washington Post appeared in the Richmond Times-Dispatch, I decided to give it a try.  While the idea of cooking a pickle may sound strange, one of the elements of the popular  Cuban Sandwich (which is cooked in a panini press) is that it contains dill pickles.

Carol thought the pizza was fine, but that the pickles were unnecessary.  I thought the pickles were good, and that a little mustard in the sauce might be a good addition.

I made a pizza for two using half of the dough from a Pepperoni PIzza from The Pizza Bible (which weighs about 13.7 oz.).  Here are the other ingredients for a 2 person pizza:

1 Tbs. unsalted butter

1 Tbs. all-purpose flour

½ cup whole milk

1 large clove garlic, finely chopped

¼ tsp. salt

¼ tsp. freshly ground black pepper

1 egg yolk

2 Tbs. finely grated Parmesan cheese

1 Tbs. fresh dill, chopped

3 oz. Canadian bacon or ham or Cottage Bacon) , cut into small pieces

6 oz. shredded mozzarella

2.25 oz. sliced dill pickles

Preheat the oven to 475 including a baking steel or stone.

In a small saucepan, melt the butter over medium heat, and then whisk in the flour, cooking it for about a minute.  Whisk in the milk and bring to a boil, before reducing the temperature.  Whisk constantly for about a minute until it thickens.  Add the garlic, salt and pepper and cook another 2 minutes.  Remove from the heat and let it cool for about 2 minutes and then whisk in the egg yolk and then the Parmesan cheese.

Put a piece of baking parchment on the counter.  Flour your hands and form the pizza dough into a rough circle which just fits onto the baking parchment.  Spread the sauce over the pizza.  Top the sauce with the dill, then the mozzarella, then the bacon, and last the dill pickles.  Bake until done, about 12 minutes.  Allow to cool for a couple of minutes and then cut into pieces.