STUFFED CRUST PURIM PICKLE PIZZA

Stuffed Crust Purim Pickle Pizza image

Provided by Molly Yeh

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 22

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Ingredients

Flour or cornmeal, for dusting
1 pound pizza dough, store-bought or homemade, recipe follows, at room temperature
4 pieces mozzarella string cheese, ripped in half vertically
Pickle Oil, recipe follows, for topping
5 ounces sandwich dill pickle chips, patted dry
2 cups (226 grams/8 ounces) grated Havarti cheese (grated on a box grater)
Freshly ground black pepper
Sriracha, for topping
Ranch dressing, for topping
Chopped fresh dill, for topping
Sliced scallions, for topping
2 cups (270 grams) bread flour
1 teaspoon instant yeast
1/2 teaspoon kosher salt
3/4 cup (180 grams) warm water
1 tablespoon olive oil, plus more for oiling the bowl
1 cup (225 grams) olive oil
1/4 cup (5 grams) fresh dill, stems included
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1 teaspoon kosher salt
6 cloves garlic, gently crushed

Steps:

Place an oven rack in the upper third position. Preheat the oven to 500 degrees F.
Dust a clean, flat work surface with flour. Using a rolling pin, roll the pizza dough into a 16-inch circle. Dust a 14- to 16-inch pizza pan with flour and carefully transfer the dough onto the pizza pan.
Arrange the string cheese around the perimeter of the dough with a 1-inch border from the edge. Stretch the dough over the cheese and press to seal. Drizzle the surface with 2 tablespoons of the Pickle Oil, including some of the mustard seeds, coriander seeds and garlic for added texture and flavor. Arrange half of the pickles on the dough, then top with the grated Havarti, making sure to get all the way to the edge of the crust, and the remaining half of the pickles on top of the cheese.
Bake until the cheese is splotchy and bubbly and the crust turns golden brown; begin checking at 12 minutes.
Remove the pizza from the oven and season with black pepper. Brush the crust with additional Pickle Oil. Top the pizza with drizzles of sriracha and ranch dressing and sprinkles of dill and scallions. Slice and serve immediately.
Combine the flour, yeast and salt in the bowl of the stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium speed for 12 to 15 minutes. The dough will be very sticky and soft, but do not add more flour. Scrape out into a liberally oiled bowl, toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
To make the oil, combine the olive oil, dill, mustard and coriander seeds, salt and garlic in a small saucepan over low heat. Bring up to a simmer and let bubble on low for 10 minutes or until the garlic cloves are tender. Remove from the stove and reserve.