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Pickle Pie Pizza Recipe

This tangy, creamy, cheesy pickle pie pizza features a dill-infused sour cream sauce, plenty of mozzarella, and a double layer of crunchy dill pickles. Baked on a blazing-hot stone, it delivers bold flavor and golden, crispy crust in every bite.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 482 kcal

Equipment

  • Oven
  • Pizza stone or inverted rimmed baking sheet
  • Pizza peel or rimless baking sheet
  • Medium mixing bowl
  • Whisk
  • Measuring spoons and cups

Ingredients
  

For the pizza

  • 2 cups shredded whole-milk low-moisture mozzarella cheese divided
  • 2 1-pound balls pizza dough, homemade or store-bought at room temperature
  • 2 cups jarred dill pickle slices patted dry, divided
  • 3/4 cup garlic-dill sauce divided
  • 1 teaspoon dried dill divided
  • 1/2 cup finely grated Parmesan cheese divided
  • Cornmeal to dust the peel or baking sheet
  • All-purpose flour for dusting the countertop

Garlic-dill sauce

  • 1/2 teaspoon kosher salt
  • 1 teaspoon pickle juice
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Preheat the oven to 500°F.
  • Arrange a rack in the lower third of the oven and place an inverted rimmed baking sheet or pizza stone on it to preheat.
  • In a medium bowl, whisk together the sour cream, mayonnaise, dried dill, pickle juice, garlic powder, salt, and pepper until smooth. Taste and adjust seasonings if needed.
  • Lightly flour your work surface then flatten one ball of dough with your hands, then press it from the center outward into a 12 to 14-inch circle. You can also stretch it by holding up the edges and letting gravity help. Repeat with the second ball of dough.
  • Sprinkle cornmeal onto a pizza peel or rimless baking sheet and transfer one dough round onto it.
  • Spoon on half of the garlic-dill sauce (about 1/4 cup plus 2 tablespoons) and spread evenly, leaving a 1/2-inch border.
  • Top with 1 cup of mozzarella, 1/4 cup Parmesan, 1 cup pickle slices, and 1/2 teaspoon dried dill.
  • Sprinkle a little cornmeal onto the hot stone or baking sheet in the oven, then carefully slide the pizza onto it.
  • Bake for 11 to 13 minutes, or until the crust is golden and the cheese is bubbling.
  • Use a pizza peel to transfer the pizza to a cooling rack.
  • Repeat the same process to assemble and bake the second pizza.
  • Slice and serve warm.

Notes

  • Chilling the sauce for 15 minutes enhances the dill flavor.
  • Use low-moisture mozzarella to avoid a soggy crust.