Description
If you love bold flavors, this Garlic And Pickle Pizza is a must-try. A quick homemade dill-scented crust gets slathered with a garlicky white sauce, piled with melty mozzarella, and finished with crisp dill pickle slices and a creamy garlic-dill drizzle. It’s fun, unusual, and totally doable any night of the week.
Ingredients
Scale
For the crust
- 1 1/4 teaspoons instant yeast
- 1/2 cup warm water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 1/4 cups (170 g) all-purpose flour, plus extra for dusting
- 1 tablespoon fresh dill, finely chopped
For the garlic white sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup (about 3 oz) grated Parmesan
For the pizza
- 2 cups (8 oz) shredded mozzarella
- ~16 dill pickle chips, drained and patted dry
For the creamy garlic-dill sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove, minced or mashed
- 2 tablespoons dill pickle juice
- 1 tablespoon fresh dill, chopped
Finishing touches
- Crushed red pepper (optional)
- 1 tablespoon chopped fresh dill
Instructions
- Warm the oven. Preheat to 425°F (220°C).
- Activate the yeast. Pour warm water into a bowl, sprinkle the yeast over it, and wait about 5 minutes until it becomes slightly frothy.
- Mix the dough. Add the olive oil, salt, sugar, flour, and chopped dill to the yeast mixture. Stir with a wooden spoon until the dough starts to form. If needed, knead briefly on a floured surface — 1–2 minutes — until smooth and slightly tacky. Cover with a towel and let it rest while you make the sauce.
- Make the garlic white sauce. In a saucepan over medium heat, melt the butter and sauté the garlic until fragrant (about 30 seconds). Whisk in the flour and cook for one minute. Gradually whisk in the milk, then add Italian seasoning, salt, and pepper. Simmer, stirring often, until the sauce thickens (4–5 minutes). Remove from heat and stir in the Parmesan until melted. Set aside.
- Shape the crust. On a floured surface, roll the dough into a 12-inch circle. Transfer it to a lightly oiled pizza pan or baking sheet, leaving a small rim for the crust.
- Assemble the pie. Spread the warm garlic-white sauce over the dough, keeping ~1/2″ clear at the edge. Scatter the shredded mozzarella evenly. Place the dried pickle slices on top in an even layer.
- Bake. Slide the pizza into the center of the oven and bake 15–20 minutes, until cheese bubbles and the crust turns golden.
- Whip the drizzle. While the pizza bakes, whisk together sour cream, mayo, minced garlic, pickle juice, and chopped dill in a small bowl until smooth.
- Finish and serve. Remove pizza from oven. Sprinkle with fresh dill and crushed red pepper if you like heat. Drizzle the creamy garlic-dill sauce over the slices or serve it on the side for dipping.
Notes
- Pro tips for success
- Dry the pickles well with paper towels — moisture ruins crispness.
- Use fresh garlic in the sauce for the brightest flavor; garlic powder won’t do the same job.
- Don’t overload with pickles; a moderate amount gives the best balance between tang and cheese.
- Hot oven = crisp crust. Preheat thoroughly so the base browns fast and stays chewy.
- Variations & add-ins
- Sprinkle cooked bacon or Canadian bacon for a smoky, savory boost.
- Swap some mozzarella for sharp cheddar for a tangier Cheesy Pickle Pizza Recipe vibe.
- Add sliced red onion or jalapeño for extra bite.
- Try a grilled version on a hot grill for charred crust and smoky notes.
- Storage & reheating
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or in the oven at 350°F (175°C) to keep the crust crisp — microwaving makes it soggy.