Creamy Garlic and Dill Pickle Pizza
Creamy garlic sauce, dill pickles and cheese make this amazing dill pickle pizza. Don’t knock it ’til you try it – it’s garlicky and delicious!
Okay, so if you’ve been here a while you know that I’m no stranger to pizza. I love it. If I could have it every day I would.
Sauce, cheese, bread. You just can’t go wrong.
So when that video of dill pickle pizza went viral on Facebook, my friend Ashley challenged me to make one. Not gonna lie – pickles on pizza? I was hesitant. I had a cheeseburger pizza once and wasn’t a fan (I mean, I’d rather just have a good pizza or a good burger).
But garlic sauce, dill pickles and cheese actually sounds pretty great and spoiler alert – it is!
There are two important things about this recipe, the dough and the sauce. These can be made ahead of time and using store-bought dough is totally fine, though I recommend making the garlic sauce from scratch (I have a recipe for it here). It’s so important to the overall flavor and I’d hate for a lackluster sauce to ruin it.
In the recipe below, I give the directions for baking my pizza dough recipe. However, if you use store bought, go with their baking directions.
I also suggest draining the pickles and patting them dry before putting them on the pizza. Getting rid of the extra vinegar gives the pizza a much more pleasing and complex flavor than just a pickle explosion.
I think you’re really gonna like this one! Give a shot and tell me it doesn’t completely blow your mind.
until next time. x
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Creamy Garlic and Dill Pickle Pizza
Creamy Garlic and Dill Pickle Pizza
Creamy garlic sauce, dill pickles and cheese make this amazing dill pickle pizza. Don’t knock it ’til you try it – it’s garlicky and delicious!
- Total Time: 25 minutes
- Yield: 2 10-12″ pizzas 1x
Ingredients
- 1 recipe pizza dough (or store bought)
- 2 Tbsp olive oil
- 1 cup garlic pizza sauce
- 4 cups shredded mozzarella cheese
- 16 oz dill pickle slices, drained and patted dry
- dried or fresh dill, for garnish
Instructions
- Preheat the oven to 500°F and oil two sheet pans.
- Shape your dough into 2 10-12″ circles, place on the sheet pans and brush the tops with olive oil, leaving about 1″ around the edges for the crust. At this point you can either roll the edges to create a thicker crust or leave as is. Set aside to rise for 10 minutes.
- Top each pizza with 1/2 cup garlic pizza sauce, 2 cups shredded mozzarella and half of the dill pickle slices.
- Sprinkle a generous amount of dill on each, then bake for 5 minutes on the bottom rack.
- Transfer to the top rack and continue baking for another 5-10 minutes, or until the top is dry and the bottom is golden brown. You can use a fork to gently lift the pizza to check the bottom.
- Cut into slices and serve!
Notes
tools
- 2 sheet pans
- pastry brush
- pizza cutter
If using store-bought dough, use their baking directions. Not every dough is the same.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Italian American
- Diet: Vegetarian
This recipe has been a HUGE hit with my very picky neurodivergent kids. I’ve been able to use it as the pizza sauce as well as a pasta sauce. Also last night the sauce was used for my youngest grilled cheese sandwich, normally it has ranch dressing on it. I have to make a big batch every time as the boys (Ages 11 & 7) want it a lot and as a busy mom I need quick meals and less fights about what we will eat. Thank you for sharing this!
Please confirm the baking temp is 500 degrees. We don’t usually bake from-scratch pizza, and the frozen ones are typically 400.
This recipe sounds great and I can’t wait to try it! I just don’t want to burn it.
Yes, 500 degrees is correct IF you are using my recipe for the pizza dough. If you are using a store bought pizza dough, use the temperature and instructions listed on the package.
Add marinated artichokes to it! It’s fantastic!!!!
The Italian seasoning took away from all of the dill. That is not necessary.
This was a hit in our house! Have made it a few times and love it!