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+ servings
reamy garlic dill sauce, molten cheese, and a scandalous amount of garlicky dill pickles make this Pickle Pizza a memorable, delicious, and habit forming departure from your average pizza. Make with homemade pizza dough or store-bought dough, but do make it!

Pickle Pizza

Rebecca Lindamood
Prep Time 15 minutes
Cook Time 20 minutes
Creamy garlic dill sauce, molten cheese, and a scandalous amount of garlicky dill pickles make this Pickle Pizza a memorable, delicious, and habit forming departure from your average pizza. Make with homemade pizza dough or store-bought dough, but do make it!C

Equipment

  • sheet pan or pizza steel/stone and peel

Ingredients
  

Creamy Garlic Sauce

  • ¾ cup sour cream
  • ¼ cup grated parmesan cheese optional
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 2 cloves garlic peeled and super finely minced or pressed (see notes)
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon granulated garlic or garlic powder

Optional:

  • 1 teaspoon dried dill weed

Pickle Pizza

  • 1 pound pizza dough purchased or homemade
  • ½ cup Creamy Garlic Sauce
  • 2 tablespoons pizza sauce optional
  • 1 cup thinly sliced dill pickles drained in a colander and gently patted dry to remove excess brine
  • 1 ½ cups grated mozzarella cheese
  • ¼ cup grated parmesan cheese
  • ½ teaspoon dried dill weed
  • Cornmeal for the peel or sheet pan

Instructions
 

  • Whisk together all of the ingredients for your Creamy Garlic Sauce, cover, and refrigerate until you have your pizza dough rolled out.
  • Preheat your oven to 450ºF. If using a pizza stone or peel, please heat that up on the middle shelf as the oven preheats. If using a sheet pan, please oil generously and sprinkle with a tablespoon of cornmeal, or line with parchment paper.
  • Stretch and roll your pizza dough out to a circle that is approximately 12-inches in diameter. If using a sheet pan, roll out to about ¼-inch thickness and transfer to the prepared pan.
  • If you’re using a peel and steel or stone, scatter some cornmeal or semolina on the peel to keep the dough from sticking and transfer the dough to the peel. Shake from time to time to make sure the dough is not sticking.
  • Spread the creamy garlic sauce to within 1 inch of the outer edges of the crust. If using the pizza sauce, too, dollop in polka dots over the creamy garlic sauce. Arrange half of the pickle slices over the sauce, then top with the grated mozzarella cheese and grated parmesan cheese.
  • Arrange the rest of the dill pickle slices evenly over the cheese and sprinkle with the dried dill.
  • Slide carefully onto the pizza steel or stone or place the sheet pan on the middle rack of the oven.
  • Bake for 12-20 minutes, or until the pizza crust is firm and golden brown around the edges, the cheese is melted and bubbly, and there are little bits of dark brown cheese near the crust.
  • Use a peel to transfer the pizza to a cutting board or remove the pan from the oven and allow it to stand for 5 to 10 minutes before slicing.

Notes

*This garlic needs to be completely pulverized before adding to the sauce. To do this, I peel and finely mince my garlic, sprinkle the salt over it, then lay the flat part of the knife on the garlic, and press down on the garlic, dragging the knife over it. I do this a couple of times until the garlic resembles a paste.

Nutrition

Calories: 510kcalCarbohydrates: 60gProtein: 25gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 1943mgPotassium: 168mgFiber: 3gSugar: 9gVitamin A: 551IUVitamin C: 2mgCalcium: 515mgIron: 4mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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