We Tried the Wildly Popular Pickle Pizza at QC Pizza—and Yes, It Lives Up to the Hype
Like the name says, this pickle pizza really is a Kinda Big Dill.
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People who love pickles have been pretty adventurous lately, finding all kinds of ways to enjoy this tangy snack. As a lover of both pickles and spicy foods myself, I’ve been interested in trying the spicy taco pickles, but TikTok is also buzzing with recipes for ranch pickles, Kool-Aid pickles and even chocolate-covered pickles.
Ever since one Minnesota pizza joint made a pickle-covered pizza a few years ago, though, pickle lovers have been divided by this unusual pie. To settle the debate, I decided to go sample this famous pickle pizza.
Who Sells Dill Pickle Pizza?
The viral “Kinda Big Dill Pizza” is sold by QC Pizza in Mahtomedi, Minnesota (the restaurant just opened a second location in Minneapolis too). QC stands for Quad Cities, a group of five cities on the Iowa/Illinois border, where the owner of QC Pizza is from. The area has its own regional style of pizza, with quirks like putting malt in the dough and slicing the pizza into thin strips instead of triangles or squares.
After moving to Minnesota, the owner learned about “Minnesota sushi,” a snack made with pickle spears wrapped in cream cheese and ham, and then cut into slices. The Kinda Big Dill pizza is inspired by Minnesota sushi! It has a garlic-dill sauce, Canadian bacon, mozzarella cheese, fresh dill and, of course, pickles.
Created in 2018, the pickle pizza eventually became popular enough to be sold and shipped nationally on Goldbelly. You can have the pizza delivered right to your house, without having to make a trip to Minnesota.
How to Make Dill Pickle Pizza at Home
- 2/3 cup warm water (110° to 115°F)
- 1 teaspoon sugar, divided
- 1-1/8 teaspoons active dry yeast
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 teaspoons snipped fresh dill, divided
- 2 teaspoons dill pickle juice
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- 3 ounces Canadian bacon, quartered (about five slices)
- 1 cup sliced dill pickles, divided
- 1-1/2 cups shredded mozzarella cheese
- Crushed red pepper flakes, optional
- Flat Whisk: Because a flat whisk can almost be used like a spatula, we like using this to mix ingredients like a flour and yeast mixture. This ensures every last bit is picked up off the surface of the bowl.
- Dough Scraper: Use this handy tool to bring the dough together on a floured surface and then shape it into a ball.
- Pizza Pan: Can’t make a pizza without a pizza pan! This ceramic, nonstick pizza pan is ideal for even heating so that the entire crust gets crispy.
Step 1: Make the dough for the crust
In a small bowl, mix warm water and 1/2 teaspoon sugar. Add the yeast and whisk until dissolved. Let stand until bubbles form on the surface.
In a large bowl, whisk 1-1/2 cups flour, salt and remaining 1/2 teaspoon of sugar. Make a well in the center, and add the yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough.
Step 2: Knead the dough
Turn the dough onto a floured surface, knead, and add more flour to the surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl and turn once to grease the top.
Step 3: Let the dough rise
Cover and let rise in a warm place for 30 minutes, then transfer the bowl to the fridge to chill overnight. Allow the dough to come to room temperature, about 30 minutes, before rolling.
Step 4: Prep the pizza toppings
Grease a 12-in. pizza pan. In a small bowl, mix sour cream, mayonnaise, one teaspoon of dill, pickle juice, garlic and pepper. Set aside.
Step 5: Assemble the pizza and cook
Preheat the oven to 425°. Press the dough into the pan to fit, and pinch the edges to form a rim. Spread the crust with dill sauce, top with bacon and 1/2 cup pickles. Sprinkle with cheese, and then top with the remaining 1/2 cup pickles. Bake on a lower oven rack until the cheese is bubbly and the crust is golden brown, 16-18 minutes.
Top with remaining teaspoon of dill and, if desired, red pepper flakes before serving.
Our Thoughts on the Dill Pickle Pizza
I expected to like the combination of pickles and pizza—but I didn’t expect to like it so much. I knew that putting something I love (pickles) on top of something else I love (pizza) might create something I also love, but I was surprised about how well the toppings really worked together! The smokiness of the Canadian bacon and the tanginess of the pickles were a perfect pair.
This pizza isn’t the sauciest, but it doesn’t need to be because the rest of the toppings pack enough punch. And the smell of the pizza alone—mostly the fresh dill—really fills a room.
I also loved the thickness of the crust, and the nutty flavor from the malt in the crust that you notice most when eating the “corner” pieces. And seriously, the crunch that the pickles provided should be required on every pizza.
I don’t know about you, but I love eating pizza cold. When you eat this dill pickle pizza cold, it really tastes similar to the inspiration for the pie. So if you like this pickle pizza, you need to make Minnesota sushi, too!