Dill pickles – pickle chips. Oh, these guys satisfy so many cravings.
They are salty, tangy, crispy and crunchy (when stored and served correctly), and they are filled with aromatic dill flavors.
Then, we have caramelized parsnips. OMG – yum. Creamy, nutty, sweet, but still a little crispy and crunchy, these underrated white root veggies take the win, in my book.
Next, we have a homemade pizza crust topped with both sharp and salty Parmesan cheese and sharp white cheddar.
I guess this make a pizza super sharp, creamy, nutty, sweet, and tart and tangy. We’ve got all the good things going on here –
Eat your heart out, baby!
Dill Pickle Parsnip Pizza
Dill Pickle Parsnip Pizza
1 cup shredded Parmesan cheese
1 cup shredded white cheddar cheese
1 Tbs. butter
1 cup fresh parsnip sticks (parsnip chopped into long sticks)
sea salt and pepper
1 cup dill pickle “chips”
1 tsp. dried dill weed
sea salt and pepper
Prepare the pizza dough as directed.
Preheat oven to 400 degrees.
Roll out the dough on parchment paper and transfer to a baking sheet.
Top the rolled out dough (crust) with the two cheeses.
Bake for 10-12 minutes, until the cheese begins to bubble.
Meanwhile, melt the butter in a medium sized pan. Add the parsnip sticks, along with salt and pepper, and cover. Stir, occasionally, caramelizing the parsnips.
Once soft, remove from heat.
Top the melted cheesy crust with the parsnips and return to the oven for additional browning, 3-5 minutes.
Remove from the oven and arrange the pickle chips strategically, so that every single bite contains the tart pickle pinch!
Sprinkle with dried dill weed and extra ground pepper, before slicing and serving.
