Description
This trendy pizza takes all the tangy, creamy goodness of a dill pickle pie and bakes it on a crispy pizza crust. It’s cheesy, garlicky, and loaded with sliced pickles—perfect for pickle lovers looking for something different and totally crave-worthy!
Ingredients
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1 ball of pizza dough (store-bought or homemade)
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1/2 cup sour cream
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1/2 cup mayonnaise
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1/2 teaspoon dried dill
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 cups shredded mozzarella cheese
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1/2 cup shredded white cheddar cheese
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1 cup dill pickle slices, patted dry
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1 tablespoon olive oil (for brushing crust)
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Optional: crushed red pepper flakes or fresh dill for garnish
Instructions
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Preheat oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat up.
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Roll out the pizza dough on a floured surface to your desired thickness.
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In a small bowl, mix sour cream, mayo, garlic powder, onion powder, dill, salt, and pepper. This is your “pickle pie” sauce.
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Spread the sauce evenly over the rolled-out dough, leaving a border around the edges.
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Sprinkle mozzarella and white cheddar cheese evenly over the sauce.
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Top with pickle slices, spreading them out in a single layer.
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Brush crust edges with olive oil for a golden finish.
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Transfer the pizza onto the preheated stone or sheet and bake for 10–12 minutes, or until cheese is bubbly and crust is golden brown.
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Remove from oven, let cool slightly, then slice and serve.
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Optional: Garnish with red pepper flakes or chopped fresh dill before serving.
Notes
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Be sure to pat the pickles dry with paper towels to prevent soggy pizza.
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You can use pre-made pizza crust for a faster version.
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Try adding a drizzle of ranch or hot sauce for an extra kick.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 1g
- Sodium: 690mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg