Garlic lovers dill pickle pizza is a dream combination that’ll make your taste buds quiver with anticipation as it bakes! Mounds of thinly sliced dill pickles and fresh mozzarella are heaped over a simple quick dough smothered in a delectable garlic dill sauce, and it’s so EASY to make!
When I saw this on news at a pizzeria in New York, I knew I had to try it.
There are a couple ways you can do this, if you’re in a hurry (maybe it’s a busy weeknight for you), you can use a store-bought premade dough and sliced pickles and simply shape it and move on to the sauce and toppings part.
If you have a few minutes of time, make the homemade dough, it’s totally worth it, takes about 10 minutes of prep time and the rest is just rising time. If you prefer a crispier crust pizza use bread flour, whereas if you prefer a chewier crust pizza use all-purpose flour.
By the way, if you like my Oven Mitt, you can get one here!
3 1/2 to 4 cups flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons Himalayan Pink salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil
1 Large head of garlic (3/4 of the cloves minced, 1/4 of the cloves pulverized)
1/2 cup olive oil
1 tbsp Dried dill weed
1/2 tsp Himalayan Pink salt
1/2 tsp cracked black pepper
1 tsp Italian seasoning
3-4 large whole Dill pickles (or sliced pickles if you’re in a hurry!)
1 1/2 cups mozzarella cheese, shredded
1 tsp dried dill weed
To prepare the dough:
In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Add the dough hook attachment, turn the mixer on, let the ingredients combine for a few seconds, While the mixer is running, add the water and 2 tablespoons of olive oil and beat until the dough forms a ball.
Transfer the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Spray a large bowl with non-stick spray, place the dough in the bowl and cover with plastic wrap. Set the bowl in a warm area to rise until it’s doubled in size (about 1 hour).
While the dough is rising, slice the pickles thinly and place them in a colander to drain. The pickles should be cold, but not sopping wet otherwise the crust will be to wet when it cooks, ruining the texture of your pizza.
Prepare the Sauce:
Combine the minced garlic and pulverized garlic in a bowl and add 1/2 c olive oil, 1 tbs dried dill weed and salt and pepper. Mix well to combine. Add 1 tsp of Italian seasoning. Blend well, cover and let the flavors marry while the dough rises.
Once the dough has doubled in size, turn it out onto a floured surface and divide into 2 equal pieces. Cover each piece with a clean lint-free towel or cheesecloth and let it rest 10 minutes.
Preheat the oven to 425F
Shape the dough on lightly floured cutting board or on the pizza pan directly. Stir the garlic sauce and spread it generously over the dough. Top with freshly shredded mozzarella and another drizzle of garlic sauce. Sprinkle lightly with 1 tsp of dried dill and bake for 15-20 minutes until golden brown.
If you’d like, drizzle the pizza with Ranch dressing just prior to serving.