Dill Pickle Pizza
This tangy personal white pizza layers a garlic cream cheese and pickle brine spread over a prebaked 8-inch crust with mozzarella, Parmesan, and dry kosher dill pickles in 20 minutes.
Equipment
- Mini Food Processor
- Sheet Pan
Ingredients
- 3 tablespoons softened cream cheese (light or regular)
- 1.5 tablespoons dill pickle juice (from your jar of pickles)
- 2 cloves garlic (minced)
- 1/2 teaspoon dried dill (dill weed) (plus a pinch more for the top)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (8-inch) store-bought pizza crust (I used a prebaked variety that's ready to add toppings and bake)
- 1 cup shredded mozzarella cheese
- 1 small kosher dill pickle (sliced thin and patted dry of excess moisture)
- 2 tablespoons grated Parmesan cheese
- Chopped fresh dill (optional garnish)
Instructions
- Set the oven to 425 °F and let it reach temperature before baking. A fully heated oven helps the crust and cheese finish together.
- Blend the cream cheese, pickle juice, garlic, dried dill, salt, and pepper in a mini food processor, or combine them in a bowl with a spoon or hand mixer. The finished spread should look smooth and glossy, without firm cream cheese lumps.
- Set the crust on a sheet pan and coat it with the cream cheese spread, keeping a 1/2-inch rim uncovered and reserving 1 to 2 teaspoons for finishing if desired. An even coating protects against thick pockets of sauce, while the bare rim keeps the garlic mixture away from the exposed edge.
- Distribute the mozzarella over the sauce, then arrange the dried pickle slices and finish with Parmesan and a pinch of dried dill. Space the pickles across the cheese so the toppings form an even layer rather than a mound in the middle.
- Bake for 8 to 10 minutes, checking for melted cheese and a thoroughly heated pizza. Look for gently bubbling mozzarella and golden Parmesan edges without letting the garlic spread scorch.
- Drizzle on the reserved cream cheese mixture, if any, and add chopped fresh dill if using. The finishing drizzle adds tang, while the fresh dill supplies a bright herbal aroma.
- Wait 2 to 3 minutes before dividing the pizza into four slices. This brief rest lets the melted cheese settle so the pickles stay in place when you cut.
Notes
Texture tip: Press thinly sliced pickles between paper towels until they no longer leave wet rings, and use low-moisture shredded mozzarella so excess liquid does not soften the crust.
Ingredient tip: Make sure the cream cheese is fully softened before mixing in the measured pickle brine so the white sauce turns smooth and glossy instead of lumpy.
Crust swap: If using a 1-pound ball of raw dough instead of a prebaked crust, roll it out, brush lightly with olive oil, prick the center with a fork, and parbake at 450 to 500 °F for 5 to 6 minutes before lowering the oven to 425 °F and adding toppings.
Storage and reheating: Refrigerate leftover slices in a covered, airtight container and reheat them in an air fryer or on a baking sheet in the oven until hot throughout and crisp again.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.