Buzz
When you think about briny pizza toppings, there aren't many that make their way onto our beloved pies. Olives are the most common, and anchovies have their place, though their popularity is a bit more... controversial. Lately, many pizza chains have also started offering tangy yellow peppers as an option.
But I believe there’s a more accessible topping that could bring the same balance as olives and anchovies while adding an extra layer of texture. That topping? Pickles. It's always been pickles.
Why Pizza is Ready for Pickles
In my view, a pizza is very much like a hot dog. (I admit, my brain works in odd ways.) Both are salty, fatty dishes that can be topped with almost anything, but while people often go all out with their hot dog toppings, adventurous pizza toppings aren’t as widespread.
A basic pizza features crust, tomato sauce, and cheese, but that’s just the start. Common toppings include a mix of vegetables, sausage, pepperoni, meatballs, or a combination. Some pizzas might even have a rich white sauce instead of the usual tomato-based sauce, which removes the one ingredient that adds acidity. With the cheeses and meats, it’s just more salt and fat. It's undeniably tasty, but is it truly balanced? Not so much. This is where pickles step in—and before you run away in fear, let me remind you that I'm far from the only person who’s thought of this. Pickle pizza even briefly went viral on TikTok last year.
Time for the brine
It’s no secret that I adore pickles. They’re the perfect tangy complement to many rich dishes, and I indulge in plenty of those. The reason they pair so well with salt and fat is because they carry a sharp, tangy brine that cuts through the heaviness. That acidity offers your taste buds a refreshing change amidst all the richer flavors. It’s a brief burst of zest that keeps the pizza lively, preventing it from becoming bland after the first bite.
Pickles bring the crunch
One of the lesser-known delights pickles bring to pizza is their texture. While most toppings turn soft and gooey, pickles, even after baking, manage to keep their crunch. This variation in texture is what makes dishes more interesting and enjoyable to eat. It’s a point that celebrity chefs often bring up during food challenges, praising the “crunch factor.” A sprinkle of crunchy pickles will definitely impress – and yes, the judge is you.
Dive into the world of pickles
I’m not just talking about the typical pickled cucumbers. There’s a whole universe of pickles to explore and they all deserve a spot on your pizza. Consider pickled red onions, spicy mango pickles, kimchi, giardiniera, or even pickled lemons. You can start with classic bread-and-butter pickles, cornichons, or half-sour dills. Depending on the pickle, chop them into pieces or leave them whole and scatter them over your pizza, whether homemade or straight from the freezer. I personally slice my frozen pizzas first, baking only the slices I need. For example, I recently added thick slices of Grillo’s half-sours right on top with extra cheese to hold them in place. (Pro tip: Drizzle a little pickle brine over your pizza for an added punch.) Bake as usual and enjoy. Before you rush to leave a comment, remember: you already enjoy pickles on burgers and fried chicken sandwiches, so why not on pizza?
