Dill Pickle Pizza
A unique and delicious pizza topped with tangy dill pickles, creamy cheese, and fresh dill that creates an unforgettable flavor combination perfect for weeknight dinners or entertaining.
Equipment
- 1 Large baking sheet or pizza stone
- 1 Rolling Pin (optional)
- 1 Mixing Bowl
- 1 Spoon or spatula for spreading
- 1 Sharp knife
- 1 Paper towels for drying pickles
- 1 Pizza Cutter
Ingredients
Pizza Base
- 1 lb Pizza dough store-bought or homemade
- 2 tablespoons Olive oil for brushing crust
Creamy Base
- 8 oz Cream cheese softened to room temperature
- 1/4 cup Sour cream
- 1 teaspoon Garlic powder
Toppings
- 1 cup Dill pickle slices patted dry
- 2 cups Mozzarella cheese shredded
- 1/4 cup Red onion thinly sliced, optional
- 2 tablespoons Fresh dill chopped
Instructions
- Preheat your oven to 425°F and prepare your baking sheet with a light coating of cooking spray or olive oil.
- Roll out your pizza dough on a floured surface until it reaches your desired thickness, then transfer it to the prepared baking sheet.
- Mix softened cream cheese, sour cream, and garlic powder in a bowl until smooth and well combined.
- Spread the cream cheese mixture evenly across the pizza dough, leaving about half an inch around the edges for the crust.
- Pat your pickle slices dry with paper towels to remove excess moisture that would make the pizza soggy.
- Arrange pickle slices evenly across the cream cheese layer, covering the entire surface.
- Sprinkle shredded mozzarella cheese generously over the pickles, making sure to cover all areas.
- Add thinly sliced red onion if you're using it, distributing the pieces evenly.
- Brush the exposed crust edges with olive oil for a golden, crispy finish.
- Bake for 12-15 minutes until the cheese melts and bubbles and the crust turns golden brown.
- Remove from the oven and immediately sprinkle fresh chopped dill over the entire pizza.
- Let the pizza cool for 3-4 minutes before slicing and serving.
Notes
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispness. For best results, always pat pickle slices dry before adding to prevent sogginess.