Easy Garlic and Dill Pickle Pizza Recipe

If you’re into bold flavors, this Dill Pickle Pizza Recipe will surprise you — tangy pickle slices meet a garlicky white sauce and ooey-gooey cheese for a combo that’s oddly brilliant. It’s fun, fast, and totally crave-worthy.

Why you’ll want to make this pizza

This isn’t your average pie. The crunchy, briny pickles cut through the richness of the cheese and white sauce, so every bite balances salty, tangy, and creamy. Want something different for pizza night? This is your move.
Big tip: Dry pickle slices well so the crust doesn’t go soggy.

The story behind the pie

Remember that viral pickle-on-pizza photo? Yep — I recreated it, riffed on it, and added fresh dill to the dough so the flavor runs through every bite. The first time I pulled this from the oven the house went silent — and then everyone dove in. That’s how you know it’s a winner.

Ingredients (what you’ll need for one 12-inch pizza)

Dough & crust

• ½ cup warm water (about 110°F)
• 1¼ tsp instant yeast
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp sugar
• 1¼ cups all-purpose flour
• 1 tbsp finely chopped fresh dill (optional but awesome)

Garlic white sauce

• 2 tbsp butter
• 3 cloves garlic, minced (use fresh)
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 tsp Italian seasoning
• ½ tsp salt, ½ tsp black pepper
• 1 cup grated Parmesan

Toppings & finish

• 2 cups shredded mozzarella
• 12–16 dill pickle slices (pat dry)
• 1–2 tbsp chopped fresh dill for garnish
• Crushed red pepper (optional)
• For drizzling: mix ¼ cup sour cream, 2 tbsp mayo, 1 minced garlic clove, 1 tbsp pickle juice and 1 tsp chopped dill — this is your dip/finish sauce

Ingredients breakdown — why each part matters

• Dill in the crust makes this feel like a true Homemade Dill Pickle Pizza, not just a pickle-topped pie.
• Garlic white sauce gives a rich, savory backbone — way better than plain tomato here.
• Mozzarella melts and browns for that satisfying stretch and bite.
• Pickles add tang and crunch; choose your fave dill chips and dry them well.
• The creamy garlic-dill drizzle finishes the pizza with bright, tangy notes.

How to make it — step-by-step (clear & punchy)

1. Bloom the yeast. Stir yeast into warm water, let sit 5 minutes until foamy.
2. Mix dough. Add olive oil, salt, sugar, flour, and dill. Stir, then knead 1–2 minutes until smooth. Cover and rest 10 minutes. This is a super-quick dough — no long rise needed.
3. Preheat oven. Heat to 425°F (220°C). If you have a pizza stone, heat that too.
4. Make the white sauce. Melt butter in a saucepan over medium heat. Add garlic, cook 30 seconds. Whisk in flour and cook 1 minute. Slowly whisk in milk, add Italian seasoning, salt, pepper. Simmer until thickened (~4–5 minutes). Stir in Parmesan and remove from heat. This is your garlicky base.
5. Shape crust. On a floured surface, roll dough to a 12-inch circle. Transfer to a lightly oiled pizza pan (or peel if using a stone). Leave a small rim for a crisp crust.
6. Assemble. Spread white sauce over dough, leaving the rim bare. Sprinkle mozzarella evenly. Arrange dried pickle slices on top. Don’t overload — a moderate number gives the best balance.
7. Bake. Slide pizza into the oven (middle rack) for 12–18 minutes until cheese bubbles and the edge is golden.
8. Finish. Drizzle with the creamy garlic-dill sauce, sprinkle fresh dill and crushed red pepper if using. Slice and serve hot.

Pro tip: Pat pickle slices dry with paper towels before topping — this prevents soggy spots.

Pro tips for perfect results

• Hot oven = better crust. Crank the heat so the crust crisps quickly.
• Use fresh garlic. It makes the white sauce pop — garlic powder won’t cut it here.
• Moderation with pickles. Too many make the pizza one-note; a balanced amount hits all flavor zones.
• Rest the pizza for 2 minutes after baking so the sauce settles; but eat it warm.
• FYI: If you want more tang, add a drizzle of pickle juice to the white sauce for a subtle lift.

Variations to try

• Add crispy bacon or Canadian bacon for salty, smoky notes — great if you want a meatier Garlic And Pickle Pizza.
• Swap some mozzarella for sharp cheddar for an extra tangy melt — this becomes a killer Cheesy Pickle Pizza Recipe.
• Make mini personal pies; perfect for parties and easier to handle.
• Try a garlic ranch instead of the white sauce if you prefer a punchier Pickle Pizza With Garlic Sauce.
• For a grilled version, cook on a preheated grill for a charred crust and smoky finish — yes, even Garlic Lovers Dill Pickle Pizza fans will love this.

Pickle pizza toppings & serving ideas

Curious about Pickle Pizza Toppings? Keep it simple: cheese, pickles, dill, and garlic sauce. Want to mix it up? Add thinly sliced red onion, chopped jalapeño, or a sprinkle of smoked paprika.
Serve with a crisp green salad or slaw to cut the richness.

Make-ahead, storage & reheating

• Dough: Make ahead and refrigerate up to 24 hours or freeze for longer.
• Leftover pizza: Store in the fridge up to 3 days. Reheat in a skillet or oven to keep crust crisp — microwave makes it soggy.
• Sauce: Store the garlic-dill drizzle separately and add fresh before serving.

FAQs — quick answers

Final thoughts — go make the weirdly wonderful

This pie might sound out-there, but it works — and it’s now a regular in my rotation. It’s the kind of recipe that sparks curiosity and wins converts. Want to impress friends (or shock them in a good way)? Bring this to the table.

Bold final tip: Dry the pickles and don’t overtop — those two moves keep everything crisp, melty, and perfectly balanced.

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