Pizza Hut introduces the Pickle PizzaPizza Hut introduces the Pickle Pizza

The menu pipeline at Pizza Hut continues to churn out new innovations with the introduction of the Pickle Pizza. Pizza Hut claims it is the first national quick-service chain to offer pickles as a pizza topping, although Papa Johns introduced a cheeseburger pizza with pickles in 2014 that they brought back as an LTO in 2020. The sour and spicy creation from Pizza Hut is only available for a limited time at one location in New York City.

The Pickle Pizza is sauced with buttermilk ranch dressing, topped with cheese, breaded chicken breast, sliced white onions, spicy dill pickles and Nashville Hot seasoning, and then finished off with an extra drizzle of buttermilk ranch dressing.

The Pickle Pizza was inspired by the pickle trend among younger content creators on TikTok, where the briny dills have experienced a surge in popularity.

"We're always looking for innovative ways to add new tastes and textures to our dishes, and pickles have been gaining popularity due to their versatility," Penny Shaheen, head of food innovation at Pizza Hut said in a statement. “With our new Pickle Pizza, we’re tapping into the latest food trends while also putting culinary thought into how they come to life on a pizza. Our recipe is all about great flavor, balancing the tanginess of pickles with other classic ingredients we know taste good on our beloved pizza.”

Over the past year, Pizza Hut has been ramping up its new menu creations, and while some have seemingly been following in competitors’ footsteps like the Pizza Melts, others have been more brand-forward and based in nostalgia, like the return of ‘90s favorite, the Big New Yorker.

The Pickle Pizza will only be available from June 9-11 at the Pizza Hut located at 932 8^thAvenue in New York City, while supplies last. The $17.99 pizza is available exclusively for carryout and must be ordered in-store. There are no further details on if the pizza will be available anywhere else beyond the micro LTO offer.

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