Kickin’ Dill Pickle Pizza with Chicken

INGREDIENTS

• Tavern Style Par Baked Pizza Crust 12”

• 3 oz. Pine River Kickin’ Dill Pickle Cheese Spread

• 4.5 oz. Mozzarella Cheese Low Moisture Whole Milk

• 1 oz. Pickled Banana Peppers Rings

• 1.5 oz. Kosher Dill Pickles

• 2 oz. Pulled Chicken Breast

• .5 oz. Fire Roasted Red Peppers, diced

• Chives (Minced), garnish

• Dill Pickle Potato Chips

  Spicy Buttermilk Pickle Drizzle 

• 4 oz. Buttermilk

• 8 oz. Pine River Kickin’ Dill Pickle Cheese Spread

• 1 oz. Franks Buffalo Sauce

DIRECTIONS

1. Preheat your even to 425 degrees F.

   
   

2. Using a spatula, evenly disperse the Kickin’ Dill Pickle Cheese Spread across the crust.

   
   

3. Add the shredded mozzarella cheese, followed by the red onions, pulled chicken, pickled banana pepper rings, and fire roasted red peppers.

   
   

4. Bake for 11 minutes, remove and allow to cool slightly.

   
   

5. In a mixing bowl whisk together the buttermilk, Kickin’ Dill Pickle Cheese Spread and Frank’s Buffalo Sauce until fully incorporated.

   
   

6. Cut the pizza into eight triangles, drizzle with the spicy buttermilk pickle sauce, and garnish with minced chives and the optional dill pickle potato chips.