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My crew thought I'd lost my mind when I first brought up Pickle Pizza but now we can't get through Friday without it. There's something kinda magical about the mix of zesty dill pickles, smooth garlic sauce and gooey cheese together. Ever since this recipe popped up on my blog, folks keep sending me snaps of their own pickle pizzas, always shocked by how tasty they find it.
An Incredible Flavor Match
I messed around in the kitchen for days trying to nail this recipe, switching up different bases and cheese mixes. That smooth garlic sauce really does the trick - it works with the pickles instead of fighting them. My pickle-obsessed kid says she likes it more than traditional pizza, and even my doubtful hubby now goes for extra slices.
Your Ingredients List
- Optional Toppings: Canadian bacon or ham to beef up the protein and taste profile.
- Parmesan Cheese: ½ cup, grated; brings a tangy, nutty kick.
- Mozzarella Cheese: 1 cup, grated; gives that stretchy, smooth texture.
- Dill Pickles: 1 cup, cut into thin rounds; pick your ideal thickness for the right bite.
- Garlic Sauce: ½ cup; whip it up yourself or grab some from the store for a rich foundation.
- Pizza Crust: 1 thin homemade crust or pre-made dough. Thicker crusts might need more time in the oven.
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Cooking Instructions
- Ready to Enjoy
- Give it a minute to cool down then cut into pieces. I usually throw some fresh dill on top for an extra flavor punch.
- Time to Bake
- Stick it in the oven until your cheese gets bubbly and golden brown, roughly 12 to 15 minutes.
- Layer the Good Stuff
- Scatter pickle slices everywhere then blanket them with both cheeses. Getting that cheese mix right makes all the difference for melting.
- Add That Creamy Base
- Smear garlic sauce all across, leaving a small border for a crunchy edge. This sauce is what makes our pizza stand out.
- Get Your Crust Ready
- First, crank your oven up to 450°F. Roll your dough out on some flour until it looks good to you.
Think Ahead
I'm all about having pizza stuff ready for crazy weeknights. The garlic sauce stays good in the fridge for a week and I always make double pizza dough to freeze. There's nothing better than pulling out homemade dough when you've got pizza on the brain.
Switch It Up
Pickle fans go nuts for the basic version, but tossing in some Canadian bacon or ham really kicks it up a notch. Sometimes I just use whatever cheese is hanging out in my fridge. That's what's so great about this pizza - you can easily tweak it to fit what you like.
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Recipe FAQs
- → What pickles should I use?
- Go for dill pickles for that sharp, tangy bite. Slice them thin and blot them dry to avoid soggy spots.
- → Can I switch up the cheese?
- Mozzarella and parmesan are classics, but you can try white cheddar or provolone if you're feeling adventurous.
- → How do I get a crispy crust?
- Thin crusts work best. Make sure the pickles are dry, and preheat your stone or sheet for a crisp base.
- → Can the garlic sauce be prepped early?
- Definitely. Make it up to two days ahead, keep it in the fridge, and give it a stir before slathering it on.
- → What goes well with this pizza?
- A fresh green salad or a side of ranch makes a great partner. Throw in a few extra pickles if you're feeling bold!