Pickle Pizza Flatbread Garlic Ranch (Printable Version)

Crisp flatbread topped with pickles, gooey cheeses and a garlic ranch drizzle for a tangy, crave-worthy bite.

# What You Need:

→ Flatbread and Toppings

01 - 2 large flatbreads (store-bought or homemade)
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup shredded provolone cheese
04 - 1/2 cup sliced dill pickles
05 - 1/4 cup thinly sliced red onion
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garlic Ranch Drizzle

09 - 1/3 cup ranch dressing
10 - 1 garlic clove, minced
11 - 1 tablespoon fresh chopped dill or 1 teaspoon dried dill
12 - 1 tablespoon milk

# How-To Steps:

01 - Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
02 - Place the flatbreads on the prepared baking sheet. Brush each with olive oil.
03 - Sprinkle mozzarella and provolone evenly over both flatbreads.
04 - Distribute sliced pickles and red onion over the cheese. Sprinkle with oregano and crushed red pepper flakes if using.
05 - Bake for 12-15 minutes, or until the cheese is melted and bubbling and the edges of the flatbread are golden.
06 - While flatbreads are baking, prepare the garlic ranch drizzle: In a small bowl, whisk together ranch dressing, minced garlic, dill, and milk until smooth and pourable.
07 - Remove the flatbreads from the oven. Drizzle generously with the garlic ranch sauce. Slice and serve warm.

# Expert Advice:

01 -
  • If you love tangy, cheesy, and slightly spicy flavor combos, this flatbread is your new not-so-guilty pleasure.
  • Even pickle skeptics are often converted after the first crunchy, gooey bite—it&aposs that good.
02 -
  • Don&apost overload the pickles—too many can sog the crust before you even take a bite.
  • Mildly warming the ranch drizzle makes it easier to pour and more melt-in-the-mouth over hot pizza.
03 -
  • Preheating the baking sheet ensures the crust crisps up, not just the toppings.
  • Let the pizza cool just a minute before slicing so the cheese doesn&apost slip off in gooey strips.
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