The city hums, the tram screeches, and somewhere between a neon bodega and a midnight piazza, a pizza arrives with a wink — tangy, garlicky, and oddly heroic. This Dill Pickle and Garlic Pizza is the kind of street-food romance that makes you forget logic and reach for another slice. If your passport includes a stop at eccentric flavor-town, you’re already packed.
Why make this recipe
Because life is too short for predictable toppings. This pie is a cinematic collision: dill’s grassy whisper, garlic’s sultry call, and pickle’s briny drumbeat. It’s street-food attitude, diner nostalgia, and a late-night craving all rolled into one pie.
How to make Dill Pickle and Garlic Pizza
Think of this as a short film: the dough is the slow, intimate opening; the white sauce is the dramatic mid-scene; the pickles are the plot twist. Follow the directions for a 12-inch, crunchy-edged, cheese-laden spectacle that balances creamy and sharp. If you loved the tang on the plate at that pop-up cart last summer, try pairing this with deviled eggs with dill and tomatoes to complete the roadside feast.
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 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 Parmesan cheese, shredded
- 2 cups mozzarella cheese, shredded
- 16 dill pickle chip slices
- 1/4 cup sour cream
- 1/4 cup 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.
- In a medium bowl, sprinkle instant yeast over warm water and let sit for 5 minutes.
- Stir in olive oil, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 1/4 cups flour, and chopped fresh dill until a dough forms. Knead until smooth, cover, and set aside to rest briefly.
- For the white sauce: melt 2 tablespoons butter with 3 minced garlic cloves in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute to get rid of the raw taste. Gradually add 1 cup whole milk, whisking until smooth. Add 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook until thickened. Stir in 1 cup shredded Parmesan until melted and silky.
- Roll out the dough to a 12-inch circle on a floured surface and place it on a pizza pan. Spread the white sauce evenly, then top with 2 cups shredded mozzarella and 16 dill pickle chip slices arranged like tiny emerald suns.
- Bake for 15–20 minutes until the crust is golden and the cheese is melted and bubbly.
- While it bakes, make the creamy garlic sauce: combine 1/4 cup sour cream, 1/4 cup mayonnaise, 1 minced garlic clove, 2 tablespoons dill pickle juice, and 1 tablespoon chopped fresh dill. Stir until smooth; add crushed red pepper if you want heat.
- Once the pizza is out of the oven, garnish with optional crushed red pepper and extra chopped dill, then drizzle the creamy garlic sauce over the top in bold, cinematic strokes.
How to serve Dill Pickle and Garlic Pizza
Slice hot and serve on a battered wooden board like something served from a seaside cart at dusk. Offer extra creamy garlic sauce on the side for dunking or a heavier drizzle. For a full-course street feast, pair with crunchy pickle-brined slaw and buttery buns — try these apple cheesecake buns with a crumble topping for dessert and watch your guests go happily, gloriously off-script.
How to store Dill Pickle and Garlic Pizza
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a preheated 375F oven for 6–8 minutes (or until the crust crisps again) to revive that fresh-from-the-baker crunch. For a day-two miracle, pop slices in a skillet over medium heat with a lid on for 4–6 minutes to melt the cheese and make the base snappy again.
Tips to make Dill Pickle and Garlic Pizza
- Don’t skimp on the dill in the dough — it’s the whisper that ties the whole plot together.
- Use cold, crisp pickle chips for texture contrast; soft or syrupy pickles will sog the pie.
- If your crust puffs unevenly, dock it lightly with a fork before topping.
- Make the white sauce a touch thicker than you think; it thins slightly under the oven’s heat.
- If you want to play sweet-savory, serve alongside warm apple cheesecake buns — the contrast is guilty-pleasure perfection.
Variations (if any)
- Spicy Pickle: Add sliced jalapeños under the cheese for a briny-fire combo.
- Vegan Twist: Swap butter and milk for plant-based alternatives and use vegan cheeses. Increase dill and lemon zest for extra brightness.
- Dill-Free Crowd Pleaser: If someone’s suspicious of herbs, fold the dill into the white sauce instead of the dough to keep the aroma subtle.
FAQs
Q: Will the pickles make the pizza soggy?
A: Use firm, well-drained pickle chips and space them out. The hot oven melts cheese around them and gives a pleasant juiciness without sog. If you’re nervous, pat the pickles dry before topping.
Q: Can I use a pre-made dough or store-bought crust?
A: Absolutely. A good store-bought dough or thin crust shortcut still gives you the briny-garlic showstopper — just adjust baking time per package directions.
Q: How can I make the creamy garlic sauce ahead of time?
A: Make it up to 48 hours in advance and refrigerate in an airtight container. Bring it to room temp or stir well before drizzling for the best flavor release.
Q: Is there a recommended cheese ratio?
A: The recipe’s 1 cup Parmesan to 2 cups mozzarella is balanced: Parmesan brings savory depth, mozzarella brings stretch and molten bliss. Tweaking is permitted if you’re feeling rebellious.
Conclusion
If you want to trace the lineage of this tangy, creamy wonder, check out an inspiring take on the concept with the Creamy Garlic and Dill Pickle Pizza on Away From the Box for a slightly different spin. For another riff on pickle-forward pies and how far pickles can push pizza boundaries, explore the Pickle Pizza article at I Am Homesteader.
Dill Pickle and Garlic Pizza
Ingredients
Method
- Preheat the oven to 425F.
- In a medium bowl, sprinkle instant yeast over warm water and let sit for 5 minutes.
- Stir in olive oil, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 1/4 cups flour, and chopped fresh dill until a dough forms. Knead until smooth, cover, and set aside to rest briefly.
- Melt 2 tablespoons butter with 3 minced garlic cloves in a saucepan over medium heat.
- Whisk in 2 tablespoons flour and cook for 1 minute to eliminate the raw taste.
- Gradually add 1 cup whole milk, whisking until smooth.
- Add 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook until thickened.
- Stir in 1 cup shredded Parmesan until melted and silky.
- Roll out the dough to a 12-inch circle on a floured surface and place it on a pizza pan.
- Spread the white sauce evenly over the dough.
- Top with 2 cups shredded mozzarella and 16 dill pickle chip slices arranged evenly.
- Bake for 15–20 minutes until the crust is golden and the cheese has melted and bubbled.
- While the pizza bakes, combine 1/4 cup sour cream, 1/4 cup mayonnaise, 1 minced garlic clove, 2 tablespoons dill pickle juice, and 1 tablespoon chopped fresh dill in a bowl.
- Stir until smooth; add crushed red pepper if desired.
- Once the pizza is out of the oven, garnish with optional crushed red pepper and extra chopped dill.
- Drizzle the creamy garlic sauce over the top before slicing and serving.