Dill Pickle Pie Pizza
A bold, tangy twist on pizza: creamy garlic-dill white sauce, melty mozzarella, and plenty of crisp dill pickles on a golden crust. Briny, cheesy, and totally crave-worthy.
Ingredients
- 1 prepared pizza dough (homemade or store-bought)
- 1/2 cup sour cream (or thick ranch dressing)
- 1 tablespoon mayonnaise
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 1/2 cup dill pickles, thinly sliced (about 12–16 slices), patted dry
- 1 tablespoon grated Parmesan cheese (optional)
- crushed red pepper flakes (optional)
- 1 tablespoon olive oil, for brushing crust edges
Instructions
- Preheat the oven to 475°F (245°C). Place a pizza stone or an upside-down baking sheet inside to heat while you prep.
- On a lightly floured surface, roll or stretch the pizza dough to 12–14 inches. If it springs back, let it rest 5 minutes and try again.
- In a small bowl, mix the sour cream (or ranch), mayonnaise, minced garlic, dill, salt, and pepper to make the white sauce; taste and adjust seasoning.
- Carefully remove the hot stone or pan from the oven. Lay a sheet of parchment on it and transfer the dough on top. Brush the edges of the dough with olive oil.
- Spread a thin, even layer of the garlic-dill sauce over the dough, leaving a small border for the crust.
- Sprinkle the shredded mozzarella evenly over the sauce, then layer the pickle slices on top.
- Optional: sprinkle with grated Parmesan and a pinch of crushed red pepper flakes.
- Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling with light brown spots.
- Let the pizza cool for 2–3 minutes, slice, and serve warm.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 20gProtein: 8gFat: 11gSaturated Fat: 5gSodium: 460mgFiber: 1gSugar: 1g
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