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Pepperoni and Pickle Pizzas

Pepperoni and Pickle Pizzas
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Serves 4| Hands-On Time: | Total Time:


  • 1 pound pizza dough, at room temperature
  • cornmeal, for the baking sheets
  • 1 cup marinara sauce
  • 8 ounces mozzarella, grated (2 cups)
  • 1 cup sliced bread-and-butter pickles
  • 3 ounces sliced pepperoni
  • kosher salt and black pepper


  1. Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
  2. Dividing evenly, top the rounds with the marinara, mozzarella, pickles, and pepperoni; season with ¼ teaspoon each salt and pepper. Bake until the crust is golden brown, 18 to 20 minutes.

Nutritional Information

  • Per Serving
  • Calories 625
  • Fat 25g
  • Sat Fat 11g
  • Cholesterol 70mg
  • Sodium 1,851mg
  • Protein 29g
  • Carbohydrate 71g
  • Sugar 15g
  • Fiber 3g
  • Iron 4mg
  • Calcium 332mg
What does this mean? See Nutrition 101 .

Quick Tip

Pickles on plates
The salty-sweet flavor of bread-and-butter pickles works well with the pepperoni, but you can substitute any pickle variety you like.  

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.