Pickle-Packed Pizza

Brian Brindza

So beloved is the craveable flavor profile of most traditional pizza builds that the notion of dialing up other taste notes seems almost unnecessary. But as the canon expands with one unexpected ingredient combination after another, creative flavor play proves successful in yielding complex and equally craveable results. Case in point: The Pickle from Toppers Pizza. Ranch—already a favored dipping sauce among many pizza aficionados—sets the stage as the base sauce and is layered with Wisconsin mozzarella, crispy bacon, dill pickles and a sprinkle of fresh dill. Originally an LTO, The Pickle struck a chord with diners, leading to a permanent place on the menu.

“Pickled and fermented foods are having a moment in food culture, and this pizza captures that excitement while still delivering comfort and indulgence,” says Brian Brindza, director of culinary and menu innovation. “It’s bold, unexpected and deeply satisfying.” Finding not just the right type of pickle but also the optimal proportions was paramount in refining the recipe. The culinary team also tested different sauces, like Alfredo and garlic-Parmesan, before landing on a housemade ranch. “It emerged as the perfect creamy, herbaceous complement to tie the whole pizza together,” he says.

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