Pineapple on pizza is certainly controversial. But pickles on pizza? That’s just straight up dill-icious. It’s tangy, it’s cheesy, it’s crunchy, it’s creamy—and it deserves a spot in your weeknight dinner rotation.
That’s right: this pizza is easy. Whereas most white pizza sauces need to simmer on the stovetop, this one comes together quickly in a mixing bowl. It’s like a dill-spiked twist on homemade ranch dressing—in fact, you could substitute bottled ranch if you’re really in a pickle.
After the sauce comes the first layer of pickles, followed by two types of shredded cheese. Using low-moisture mozzarella prevents the pizza from getting soggy, while a sprinkling of Parmesan adds a sharp, salty flavor. Top it all off with more pickles and dill, then send it to the oven while you prep pizza number two.
The Best Pickles for Pickle Pizza
In the name of ease, we opted for jarred dill pickle slices—you know, the kind you likely have on hand for burgers. Avoid thick-sliced pickles, which will weigh the pizza down, as well as sliced homemade refrigerator pickles, which don’t adhere to the cheese as well. Otherwise, simply choose a pickle you like the taste of, then pat the slices dry between two layers of paper towels. If you have an extra minute, sort through and pick out the thinnest slices before assembling.
The idea for pickles both under and on top of the cheese came from QC Pizza in Minnesota, whose Kinda Big Dill pizza inspired this one. Not only does doubling up mean double the pickle flavor, but it frees up the top of the pizza so more cheese is exposed to the heat. This alone makes for a more browner, bubblier, more attractive pie.
Prep Ahead for Pizza Night
There are a few things you can do to make pizza night even easier. Stir together the sauce and pop it in the fridge, where it will last for up to 1 week. Grate the cheeses and keep them in an airtight container in the fridge. And, if you’re making your own pizza dough, go ahead and get that rising. Just remember to let it sit at room temperature for at least 1 hour before shaping.
More Recipes for Pickle Lovers
- Fried Pickles
- Cheeseburger Pizza
- Pickle Slaw
- Chicago Hot Dogs
- Cuban Sandwich (Cubano)
Preheat the oven:
Arrange a rack in the lower third of the oven and place an inverted rimmed baking sheet or pizza stone on it. Preheat the oven to 500°F.
Prepare the sauce:
In a medium bowl, whisk together the sour cream, mayonnaise, dried dill, dill pickle juice, garlic powder, salt, and pepper. Taste and adjust seasonings as needed.
Stretch the dough:
Take one ball of dough and flatten it with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough into a 12 to 14-inch circle. You can also hold up the edges of the dough with your fingers, letting it hang and stretch, while working around the edges. Repeat with the second ball of dough.
Build the pizza:
Lightly sprinkle a pizza peel or rimless baking sheet with cornmeal. Transfer one prepared dough round to the peel. Spoon on half the sauce (about 1/4 cup plus 2 tablespoons) and spread it in an even layer using the back of a spoon, leaving 1/2-inch from the edge bare. Arrange 1/2 cup pickles over the sauce, followed by 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Top with 1/2 cup pickles and 1/2 teaspoon dried dill.
Bake the pizza:
Carefully sprinkle some cornmeal onto the preheated baking sheet or stone. Slide the pizza onto the sheet (it’s okay if it’s hanging over the edges slightly) and bake for 11 to 13 minutes, until the crust is golden brown and the cheese is bubbling.
Repeat and serve:
Use a pizza peel to remove the pizza from the oven and transfer it to a cooling rack.
Prepare and bake the other pizza in the same manner.
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