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Ranch, Bacon, and Dill Pickle Pizza

Makes 1 12” pizza


600°F - 900°F

cook time

90 seconds to 4 minutes


Yeast pizza dough or sourdough pizza dough

For the Ranch Dressing:
3 TBSPs mayonnaise
3 TBSPs crème fraiche or sour cream
3 TBSPs buttermilk
2 tsps lemon juice
Chopped parsley
Chopped chives
Salt and pepper to taste

For the seasoned meat:
10g (2 tsps) vegetable oil
1/2 lb ground beef
Salt and pepper to taste

Chopped dill pickle
Chopped onion
Chopped crispy bacon
Shredded cheddar


For the ranch dressing:
Combine all of the dressing ingredients in a bowl, mix well, and set aside.

For the pizza assembly:
When ready to assemble, spread ranch dressing onto stretched out pizza dough. Generously spread shredded cheddar cheese over the ranch dressing. Sprinkle chopped crispy bacon, then onions, then finally, the pickles.

Bake in your Cru oven. For a traditional Neapolitan crust bake at 800°-900°F for about 90 seconds turning frequently to prevent burning. For a firmer crust bake around 650°F for abut 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.

If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your cheese and toppings.

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Start cooking, pay later
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