A couple of years ago, there was a dill-pickle pizza craze. I have always wanted to make or buy one. I found the concept fascinating. Isn’t it just delicious? Dill Pickle Pizza? You can’t go wrong with dill pickle pizza. If you love dill pickles as much as I do, then I don’t see how it could go wrong.

It was finally possible. I finally made one! It took me so long to make it!

One dill pickle pizza (feeds 2 to 4 people)

INGREDIENTS

1 (12 to 14 inch pre-made pizza crust)

approximately 1/3 cup vegan ranch dressing

approximately 1/3 cup cashew cream

1/2 teaspoon yellow mustard

1 large garlic clove, minced

1 teaspoons dill (divided)

1/2 cup to 3/4 cup crumbled vegan bacon (recipe below)

8 oz. shredded vegan Mozzarella cheese (we used Daiya)

dill pickle chips (as many or as little as you like), patted dry

For the vegan bacon:

~ preheat oven to 425 degrees F. ~

1/4 cup low sodium soy sauce

2 Tablespoons pure maple syrup

1 Tablespoon liquid smoke

2 teaspoons smoked paprika

a pinch of cayenne pepper

a few grinds of fresh black pepper

14 oz. extra firm tofu (I like Trader Joe’s double protein tofu for this)

DIRECTIONS

Preheat oven to 400 degrees F.

Make the vegan bacon in advance and store in your refrigerator until you’re ready to make the pizza.

In a medium bowl, using a wire whisk, mix the vegan ranch dressing, cashew cream, yellow mustard, minced garlic, and 1/2 teaspoon of the dill.

Spread this sauce evenly over the pizza crust. You’ll probably have some sauce left over. You want a generous amount of sauce, but not so much that your ingredients are swimming. Use about as much as you would a traditional red sauce.

Top sauce with a layer of the bacon crumbles, prepared dill pickle slice, all the cheese, another layer of pickles, and a sprinkling of dill (up to 1/2 teaspoon.)

Place on a baking sheet and bake in preheated oven for 12 to 15 minutes, or until crust is golden brown and cheese is completely melted. The pizza should be very hot all the way through.

For the vegan bacon:

Preheat oven to 425 degrees F.

Pat the extra firm tofu dry using paper towels. Squeeze to remove excess liquid.

Crumble tofu into fine crumbles using your fingers.

Mix the marinade ingredients in a small bowl with a lid. Place the tofu crumbles in the marinade and allow them to marinate for 15 to 30 minutes (or even over night.)

Line a large baking sheet with a Silpat mat or cooking parchment. Spread the tofu crumbles on the baking sheet in an even layer.

Bake 15 minutes. Toss. Bake an additional 15 minutes.

The tofu bacon should be dark and dry when it comes out of the oven, so cook it a little longer if you need to. It will crisp up a bit as it cools.

Store in airtight container in your refrigerator. This bacon will keep for up to 10 days.