Creamy garlic-dill sauce, molten cheese, and a generous pile of garlicky dill pickles make this pickle pizza unforgettable. Whether you use homemade pizza dough or a store-bought crust, this tangy-savory pie is worth making.
If you’re skeptical, give it a try — the contrasts of creamy sauce, melty cheese, and bright, briny pickles create a balanced, habit-forming slice.
Pickle Pizza Recipe
This quick, no-cook creamy garlic sauce sets the tone for the pizza. It comes together in minutes and makes enough for at least two pies with extra for dipping.
The sauce combines sour cream, a bit of mayonnaise, grated parmesan, salt, pepper, and a splash of lemon juice. If you’re making the sauce specifically for this pizza, add a pinch of dried dill for an extra herbal note.
If you prefer a lighter alternative, you can substitute a small amount (about 1/3 to 1/2 cup per pizza) of a creamy garlic cauliflower sauce in place of the dairy sauce.
For another dimension of flavor, dot a few teaspoons of pizza or tomato sauce around the creamy garlic base — surprising red flecks add a pleasant contrast when you bite into a slice.
Dill Pickles
Of course, pickles are the star. Use whatever garlic-dill pickles you like best—homemade or store-bought both work well.
Thin slices are ideal. Drain them in a colander and pat gently to remove excess brine so the pizza doesn’t become soggy.
Pizza Crust
I’m a devoted pizza fan and any crust you like will work: pan pizza, hand-stretched, or store-bought dough. If you have a favorite recipe, use it. Otherwise, store-bought dough or a no-knead whole wheat and semolina dough are both great options.
If you prefer a pan pizza, prepare the appropriate dough and bake in a skillet or sheet pan—the pickle pan pizza is especially fun and flavorful.
Don’t worry if you don’t have a special tool: a sheet pan, pizza stone, or pizza steel will all yield great results depending on the texture you prefer (see guidance below).
Cheese
Mozzarella is essential for this pizza. Part-skim mozzarella melts with more stretch and develops golden edges; whole-milk mozzarella will give a creamier, paler finish. Freshly grating a block of mozzarella improves texture and melt, but pre-grated cheese is fine if you prefer convenience.
Add a generous sprinkle of grated parmesan for salty, savory depth. Pre-grated parmesan works well here if that’s what you have on hand.
Pizza Stone vs. Pizza Steel vs. Sheet Pan
All three methods are valid. A pizza stone or steel gives a crisper bottom crust and a chewier top; a pizza steel is my favorite for crust results. If you prefer a softer, more tender crust, a sheet pan is easier and reliable.
For sheet-pan baking, oil the pan and sprinkle cornmeal under the dough or use parchment. For stone or steel, preheat the surface and use cornmeal or semolina on the peel to prevent sticking. Adjust techniques to suit your equipment and texture preference.
Recipe
Pickle Pizza Recipe
Rebecca Lindamood
Equipment
- Sheet pan or pizza steel/stone and peel
Ingredients
Creamy Garlic Sauce
- 3/4 cup sour cream
- 1/4 cup grated parmesan cheese (optional)
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 2 cloves garlic, peeled and very finely minced or pressed
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon granulated garlic or garlic powder
Optional
- 1 teaspoon dried dill weed
Pickle Pizza
- 1 pound pizza dough (purchased or homemade)
- 1/2 cup Creamy Garlic Sauce
- 2 tablespoons pizza sauce (optional)
- 1 cup thinly sliced dill pickles, drained and patted dry
- 1 1/2 cups grated mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon dried dill weed
- Cornmeal for the peel or sheet pan
Instructions
- Whisk together all ingredients for the Creamy Garlic Sauce, cover, and refrigerate until the dough is ready.
- Preheat the oven to 450°F. Preheat a pizza stone or steel on the middle shelf if using; if using a sheet pan, oil it generously and sprinkle with about 1 tablespoon cornmeal or line with parchment.
- Stretch or roll the dough to about a 12-inch circle (or 1/4-inch thickness for a sheet pan) and transfer to the prepared pan or peel.
- If using a peel, dust it with cornmeal or semolina so the dough slides easily. Shake occasionally to ensure the dough isn’t sticking.
- Spread the creamy garlic sauce to within 1 inch of the crust edge. If using pizza sauce, dot it in small spoonfuls over the garlic sauce. Arrange half of the pickle slices over the sauce, then top with mozzarella and parmesan.
- Distribute the remaining pickle slices evenly over the cheese and sprinkle with dried dill.
- Slide the pizza onto the preheated steel or stone, or place the sheet pan on the middle oven rack.
- Bake 12–20 minutes, until the crust is golden and firm, the cheese is melted and bubbly, and there are small browned cheese spots near the edges.
- Transfer the pizza to a cutting board or remove the pan and let rest 5–10 minutes before slicing.
Notes
*To fully incorporate raw garlic into the sauce, finely mince the garlic, sprinkle with a little salt, then press and scrape with the flat side of a knife until it forms a paste. This helps the garlic blend smoothly into the sauce.
Nutrition (estimate)
Calories: 510 kcal • Carbohydrates: 60 g • Protein: 25 g • Fat: 19 g • Sodium: 1943 mg
