Travel-worn flavors crash into a neon late-night pizzeria in this one: tart pickle tang, roasted garlic, and a silky white sauce that tastes like something stolen from a roadside table in Eastern Europe. Pack a fork, a napkin, and an open mind.
Why make this recipe
Because pizza should surprise you. This Dill Pickle and Garlic Pizza takes familiar comforts—cheese, crust, garlic—and flips them with briny, bright pickle energy and a creamy dill sauce. It’s street-food daring with a comfort-food heart, perfect for feeding curious friends or lighting up a midnight snack run.
How to make Dill Pickle and Garlic Pizza
Ingredients:
- 1 1/4 teaspoon instant yeast
- 1/2 cup warm water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 1/4 cups (170 grams) all-purpose flour, plus more for surface
- 1 tablespoon fresh dill, chopped
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup (3 ounces) Parmesan cheese, shredded
- 2 cups (8 ounces) mozzarella cheese, shredded
- 16 dill pickle chip slices
- 1/4 cup (60 grams) sour cream
- 1/4 cup (60 grams) mayonnaise
- 1 garlic clove, minced
- 2 tablespoons dill pickle juice
- 1 tablespoon fresh dill, chopped
- Crushed red pepper, optional
Directions:
- Preheat the oven to 425F.
- Make the Crust: In a medium bowl, sprinkle instant yeast over warm water. Let sit for 5 minutes. Stir in oil, salt, sugar, flour, and dill using a wooden spoon until dough comes together. You may need to knead the dough on a lightly floured surface for 1-2 minutes until the dough forms a smooth, slightly sticky ball. Cover with a clean kitchen towel, and set aside.
- Make the White Sauce: In a medium saucepan, add butter and garlic. Place over medium heat. Once butter is fully melted, whisk in flour. Cook for 1 minute, whisking constantly. Slowly pour in milk while whisking. Whisk in Italian seasoning, salt, and pepper. Continue to cook over medium heat until sauce becomes thick, whisking frequently, about 4-5 minutes. Stir in Parmesan cheese until fully melted, then remove from heat.
- Build Pizza: Roll out dough on a lightly floured surface to a 12-inch circle. Transfer to a lightly oiled pizza pan. Spread white sauce over dough, leaving a 1/2 inch gap around the edge. Sprinkle on mozzarella cheese. Dry the pickle slices with paper towels and place them evenly on top of the pizza.
- Bake Pizza: Bake on the middle rack for 15-20 minutes or until cheese is melted and lightly browned.
- Make Creamy Garlic Sauce: While pizza bakes, beat together sour cream, mayonnaise, minced garlic, dill pickle juice, and fresh dill in a medium bowl.
- Final Toppings: After baking, sprinkle on crushed red pepper and chopped dill as desired. Drizzle creamy garlic sauce over pizza and serve additional sauce on the side for dipping.
How to serve Dill Pickle and Garlic Pizza
Slice it hot and saucy. Treat it like a loaded street-slice: foldable, tangy, a little messy. Offer extra creamy garlic sauce on the side for dunking, and maybe a cold beer or a sparkling lemon soda to balance the pickle zing. Garnish with extra dill and a few more crushed red pepper flakes if you want to flirt with heat.
How to store Dill Pickle and Garlic Pizza
Cool to room temperature, then wrap tightly in foil or store in an airtight container. Keeps in the fridge for 3–4 days. Reheat in a dry skillet or oven at 350°F until crisp—microwaving will make the crust soggy and the pickles even more audaciously gummy.
Tips to make Dill Pickle and Garlic Pizza
- Drain pickles well: Pat sliced pickles dry so they don’t water down the bake.
- Don’t skimp on the dill: Fresh dill folded into the dough and sauce lifts the whole pie.
- Sauce texture: If your white sauce is too thick, thin with a splash of milk; too thin, simmer a bit longer.
- Oven hotness: A hot oven crisps the edges and browns the cheese without overcooking the pickles.
- Make the dough ahead: Chill the dough for a slow-rise flavor boost, bring to room temp before rolling.
Variations (if any)
- Smoky pickle: Use smoked mozzarella or add a light drizzle of smoked oil for depth.
- Spicy pickle: Scatter jalapeño slices or use spicy pickles and increase crushed red pepper.
- Vegan twist: Swap butter for vegan margarine, milk for unsweetened oat milk, cheeses for plant-based alternatives, and sour cream/mayo for vegan versions.
- Mini pie party: Make small personal pizzas for easy snacking and shareable street-food style.
FAQs
Q: Will the pickles make the crust soggy?
A: Not if you dry them well. Pat the slices with paper towels so excess brine doesn’t pool on the pizza during bake.
Q: Can I use store-bought pizza dough?
A: Absolutely. Store dough is a great shortcut—just layer the white sauce, cheeses, and pickles and bake as directed.
Q: Is this too weird for guests?
A: Only if your guests are culinary cowards. Most adventurous eaters adore the sweet-sour crunch against creamy garlic and molten cheese—it’s a conversation starter and a flavor trip.
Q: Can I substitute dill for another herb?
A: Dill is the star here, but tarragon or chives can be playful stand-ins. Expect a different character—tarragon adds an anise note, chives a green bite.
Q: How do I make the sauce less tangy?
A: Reduce the dill pickle juice in the creamy garlic sauce by half and taste. Add a touch more mayo or sour cream to mellow brightness.
Conclusion
If you want to see another creative take on creamy garlic and pickle pizza inspiration, this Creamy Garlic and Dill Pickle Pizza write-up explores a similar playful riff. For more history and home-style pickle pizza variations, check out this Pickle Pizza roundup that celebrates pickles on pies across kitchens and diners.
Dill Pickle and Garlic Pizza
Ingredients
Method
- Preheat the oven to 425F.
- Make the Crust: In a medium bowl, sprinkle instant yeast over warm water. Let sit for 5 minutes. Stir in oil, salt, sugar, flour, and dill until dough comes together. Knead on a lightly floured surface for 1-2 minutes until smooth. Cover and set aside.
- In a medium saucepan, melt butter and sauté garlic. Whisk in flour and cook for 1 minute. Gradually whisk in milk and add Italian seasoning, salt, and pepper. Cook until thickened, about 4-5 minutes. Stir in Parmesan until melted.
- Roll out dough to a 12-inch circle. Place on a lightly oiled pizza pan. Spread white sauce over the dough, leaving a 1/2 inch edge. Sprinkle mozzarella cheese and place dried pickle slices on top.
- Bake on the middle rack for 15-20 minutes or until cheese is melted and lightly browned.
- While the pizza bakes, mix sour cream, mayonnaise, minced garlic, dill pickle juice, and fresh dill in a bowl.
- After baking, sprinkle with crushed red pepper and chopped dill if desired. Drizzle creamy garlic sauce over the pizza and serve additional sauce on the side.