Not that it’s settled, but after all these years, can’t we just agree that it’s time to move on? Because there’s a new, potentially divisive pie grabbing our attention on menus across the country: Ladies and gentlemen of the social media discussion stage, I give you sourdough pizza. discussion
Whatever you think about this development in human history, it might be time to prepare your talking points. Sour cake lives for a minute.
This is a new food item this year Minnesota and Indiana state fairs and related announcements attracted attention local media and social media hunters. Pickles have since emerged among the more traditional offerings at pizza shops chain connections chef to pizzerias. Most often served over white or ranch sauce instead of the classic red, pickles are proving to be more than just a novelty in the pizza-topping game.
“It has this nice sweet, sour, tangy bite,” says Rachael Jennings, who recently opened her own pizza place. Boogie & PeelAfter working as a chef at White-Hot in Washington Rose’s Luxury. Pickles are the star of his Big Mac-inspired pie, which layers a version of the fast-food icon’s special sauce (spoiler alert: it’s basically Thousand Island dressing, he says) with American cheese and ground beef. From the blister oven, the pie is topped with crisp iceberg lettuce, white onion wedges, more special sauce and house-made pickles.
Jennings admits that his pies, which he calls “neo-neo-Neapolitan,” aren’t even close to traditional pies. “If you take it to your non-nana in Sicily, she spits in your face,” says Jennings. “But try it and tell me it doesn’t taste good.”
Many brine fans would agree that pickles have earned their place in the pantheon. While sourdough pizza doesn’t have a definitive history, a Nexis news search shows that after making the odd appearance at a few restaurants over the years, they began to gain more exposure in 2018.
A video of making sourdough pizza in New York that year it went viraland Al Roker and his “Today” show team playfully tried a savory pie for on-screen yuks — theirs came Rhino’s Pizzeria In the state of New York, where they present themselves as the inventors of creation.
Since then, it has appeared at several state fairs, including those in Ohio, Florida and West Virginia, as well as the Calgary Stampede — places where crafty food flourishes. The sourdough pizza looks like a star though.
The first innovator was Dennis Schneekloth, owner QC Pizza, with two locations in Minnesota, specializes in quirky recipes (think crab-rangoon and avocado-toast-inspired pies). He was researching ideas for his latest whimsical offering and came up with a pizza based on a pickle roll, a popular delicacy in the state, sometimes called Minnesota sushi. This snack has pickles crumbled in cream cheese and wrapped in a slice of ham.
“I posted about it in a Facebook group and people said, ‘No way, that sounds terrible,'” she said. “But I had a feeling about it.”
After some mixing and getting fresh pickles that could withstand the 500-degree heat of their ovens, Schneekloth found a winning combination. Its base is a garlic and dill-accented white sauce, layered with pickles, mozzarella and a 48-hour smoked Canadian pork strip. Because he makes his pizza here Quad City style — a lesser-known pie genre that originated in a region spanning four cities in Iowa and Illinois — most of the toppings fall under cheese (more pickles and a final garnish of fresh dill) and pizza. it is cut into strips, not wedges.
He proved his Facebook friends wrong—customers loved it. The FoodBeast blog has attracted international attention since then reflected his creativity in 2019.
“It just blew up,” I remembered. “I was in the papers in the UK” Now he sells his frozen pizzas on food delivery service Goldbelly and drives a Mercedes Sprinter covered in pickles.
Since then, he’s seen more sourdough pies sprout up. “More power to them,” he says.
He’s back in R&D mode, working on a deep-dish pickle pizza he calls the Mega Dill. “If I can perfect it, people will buy it,” he says.
Horse Slice Coal Fired Pizza Company Vernon Hills, Ill., pickle pizza was a recent special menu item. The restaurant’s general manager, Graeme Nyland, said it was a team effort. He argued for it, pointing to the mile-long lines at the pickle-pizza stand at the Wisconsin State Fair, thinking they could do it higher.
Slyce’s version uses extra virgin olive oil and garlic as the base, topped with house-made pickles using prosciutto, sliced tomatoes and English cucumbers. A drizzle of chili oil finished it off. Nyland praises the star ingredient’s culinary qualities and its divisive appeal.
“It just has that nice punch of vinegar that kicks things off,” he says. “Pickles are something that people either love or hate, and there are more people who love them.”