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This pickle pizza is layered with creamy dill pickle ranch, melted mozzarella, tangy pickle slices, rotisserie chicken, and crispy bacon, all baked on a sheet of Hawaiian rolls. The soft rolls create the perfect pull-apart crust.
Pickle Pizza on a Hawaiian Roll Crust
If you’ve ever had the pickle bacon ranch pizza from Hungry Howie’s, you know exactly why this flavor combination works. That tangy ranch base with pickles and bacon is one of those unexpected pizza toppings that somehow just makes sense.
My husband and I both love anything tangy and pickly, so I decided to recreate a version at home using my dill pickle ranch dip as the base. I thicken the dip slightly and use it as the sauce, so the pizza gets pickle-y flavor from two directions: the creamy ranch base itself has chopped pickles and pickle juice, and then the pizza is topped with even more pickle slices.
The Hawaiian rolls make this recipe even easier because they bake into a soft, pull-apart crust that holds all those toppings perfectly.
Tips From My Kitchen
- Flatten the center of the rolls. This creates a pizza-style crust that holds the toppings. I flatten them at the start of the recipe to outline where the sauce will go, but they will flatten much more easily after you par-bake the crust.
- Lay foil over the crust. This prevents it from browning and getting too dark while the pizza is baking.
- Don’t separate the rolls. Keeping them together makes slicing easier after baking. We use the rolls directly from the package without any slicing.
- Use a thick ranch base. A thicker sauce keeps the pizza from becoming soggy.
- Use rotisserie chicken. It keeps the recipe quick and adds great flavor.
Ingredients You’ll Need & Why
Each ingredient builds the tangy, savory flavor of this pickle pizza. Be sure to review the recipe card at the bottom of the page for detailed measurements.
- Hawaiian sweet rolls – Create a soft, slightly sweet crust that balances the tangy toppings.
- Dill pickle ranch sauce – A creamy base made with ranch seasoning, herbs, and chopped pickles.
- Mozzarella cheese – Melts beautifully and holds the toppings together.
- Dill pickle slices – Add the signature tangy bite that defines pickle pizza.
- Rotisserie chicken – Adds hearty protein and savory flavor.
- Bacon bits – Bring smoky, salty contrast to the creamy ranch base.
- Garlic butter – Brushed on the edges for golden, flavorful crust.
- Parmesan cheese – Adds a sharp, salty finish after baking.
How to Make Pickle Pizza on Hawaiian Rolls
Preheat your oven to 375°F.
Make the Dill Pickle Ranch Base
In a medium bowl, combine mayonnaise, sour cream (or Greek yogurt), ranch seasoning, black pepper, fresh dill, chives, and diced pickles with a splash of pickle juice.
Stir until smooth and creamy. The sauce should be thick enough to spread easily. Add salt if needed, but the ranch seasoning has plenty.
Prepare the Roll Crust
Place the entire block of Hawaiian rolls into a baking dish or onto a baking sheet.
Without pulling the rolls apart, use the back of a spatula to gently press down and flatten the center portion of rolls. Leave about 2″ of the outer edges slightly raised to create a crust.
Brush the Garlic Butter
In a small bowl, mix the partially melted butter with garlic and parsley.
Brush the outer edges of the rolls generously with the garlic butter mixture. Place the “crust” in the oven for 10 minutes until it’s lightly golden brown. This step will bake the butter into the crust, giving the rolls a more pizza-like taste and texture.
Assemble the Pizza
Spread the dill pickle ranch sauce evenly across the flattened center of the rolls.
Sprinkle a generous layer of shredded mozzarella over the sauce. Arrange pickle slices evenly across the cheese.
Top with diced rotisserie chicken and crumbled bacon. Lightly brush the edges again with any remaining garlic butter.
Bake
Bake for 15–18 minutes, or until the cheese is melted and bubbly and the edges of the rolls are golden brown. Be sure to cover the crust as it bakes in the edges begin to brown before the cheese is melted. Even if they appear dark, it shouldn’t taste burnt.
Finish and Serve
Remove from the oven and sprinkle grated Parmesan cheese over the top.
Slice through the pickle pizza with a pizza cutter and serve hot.
How to Serve and Store Leftovers
Serve this pickle pizza hot while the cheese is melted and the rolls are soft and fluffy. It works great as a game-day snack, appetizer, or easy dinner.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help crisp the edges again.
Looking for More Easy Dinner Recipes?
Pepperoni Hawaiian Roll Pizza
One-Pan Sun Dried Tomato Pasta
Beef and Broccoli
Blackened Chicken Alfredo Sliders
One-Pot Shrimp Scampi
Have you tried this pickle pizza recipe? If so, please comment below with any questions or feedback. Your opinions and reviews help other readers in my community.
Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you in my story! Plus, I LOVE to see your baking and cooking accomplishments!
Chicken Bacon Pickle Pizza
Ingredients
Dill Pickle Ranch Base
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- ½ packet ranch seasoning 0.5 oz
- ½ tsp black pepper
- 2 tbsp fresh dill chopped
- 2 tbsp fresh chives diced
- ⅓ cup diced pickles + splash of juice
Pizza Assembly
- 24-count pack King’s Hawaiian sweet rolls
- 5 tbsp butter partially melted
- 3 cloves garlic minced (or ¾ tsp garlic powder)
- 1 tsp dried parsley flakes
- 2 cups shredded mozzarella cheese
- 12-15 dill pickle slices
- ⅔ cup rotisserie chicken diced
- ⅓ cup cooked bacon bits
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F.
- In a bowl, combine mayonnaise, sour cream, ranch seasoning, black pepper, dill, chives, diced pickles, and a splash of pickle juice. Stir until smooth.
- Place the Hawaiian rolls in a baking dish or on a baking sheet without separating them.
- Press down gently in the center of the rolls to create a shallow pizza crust with raised edges.
- Mix melted butter with garlic and parsley. Brush the outer edges of the rolls with the garlic butter.
- Bake the crust for 10 minutes in the oven. Use the spatula to re-flatten the center of the rolls, reinforcing the shallow pizza crust with raised edges.
- Spread the dill pickle ranch sauce over the flattened center of the rolls. Set aside the remaining ranch for dipping the pizza.
- Sprinkle mozzarella evenly over the sauce.
- Arrange pickle slices across the cheese, then add diced chicken and bacon.
- Bake for 15–18 minutes until the cheese is melted and the edges of the rolls are golden brown. Place foil on the edges of crust to ensure they don't brown too quickly.
- Remove from the oven and sprinkle Parmesan cheese on top. Slice with a pizza cutter and serve.
