Creamy dill pickle pizza with garlicky white sauce, melty mozzarella, and tangy pickles—an easy weeknight dinner with crispy crust and big flavor.

If you’ve ever bitten into a pickle and thought, “Honestly, this belongs on pizza,” you’re my kind of person. Dill pickle pizza (aka pickle pizza) is having a moment because it’s weird in the best way: salty, tangy, creamy, and wildly snackable. This version leans into a white sauce pizza vibe—think garlicky cream sauce, stretchy cheese, and briny pickles—then finishes with fresh dill for that deli-sandwich energy. Stick around for my best tips to avoid soggy pickles, plus gluten-free dill pickle pizza and vegan dill pickle pizza options.

Ingredient Notes

Here’s what you’ll need for this easy dill pickle pizza recipe. No fussy ingredients—just smart ones.

• Pizza dough: Store-bought dough, homemade dough, or even naan/flatbread works. For extra crunch, a thinner crust is your best friend.
• Dill pickles: Use classic kosher dill pickles (chips or sandwich slices). Avoid sweet pickles unless you’re into chaos. Pat them dry—seriously.
• Pickle brine: A tiny splash in the sauce or brushed on the crust adds that deli tang without drowning anything.
• Sour cream or Greek yogurt: The creamy base that keeps the sauce thick (and not runny like some ranch-heavy versions).
• Mayonnaise: Adds richness and helps the sauce brown slightly at the edges.
• Garlic: Freshly grated or minced. Pickles + garlic is a power couple.
• Fresh dill: Non-negotiable if you want the full “pickle dip” vibe.
• Mozzarella: Low-moisture mozzarella melts best. Fresh mozzarella can make things watery.
• Optional cheese boost: A little parmesan or provolone adds sharpness and depth.
• Optional toppings: Crumbled bacon, thin red onion, jalapeños, or a drizzle of ranch.

How To Make Dill Pickle Pizza

This method is built for maximum crisp crust + minimum sog (the official enemy of pickle pizza).

1. Heat the oven: Preheat to a hot oven (think pizza-hot). If you have a pizza stone or steel, preheat it too so the bottom crisps fast.
2. Prep the pickles: Slice (if needed), then press them between paper towels to pull off excess moisture. This step is small but mighty.
3. Mix the sauce: Stir together sour cream (or Greek yogurt), mayo, garlic, chopped dill, and a small splash of pickle brine. Taste it—if you want more tang, add brine a few drops at a time.
4. Shape the dough: Stretch or roll dough into your preferred shape. For a crispier base, keep it on the thinner side and dock with a fork if it’s puffy.
5. Build the pizza: Spread the creamy dill-garlic sauce over the dough, leaving a border for the crust. Add mozzarella (and parmesan/provolone if using).
6. Add pickles strategically: Scatter the dried pickles on top. If you love extra punch, save a small handful for after baking too.
7. Bake: Bake until the crust is golden and the cheese is bubbling with a few browned spots.
8. Finish + serve: Top with fresh dill. Add a light drizzle of ranch (or hot honey if you like sweet-heat) and slice immediately.

Pro Tips

• Dry the pickles: If you skip this, you’ll still get dill pickle pizza… but also sadness.
• Use low-moisture mozzarella: It melts like a dream and won’t waterlog the center.
• Preheat your pan/stone: A hot surface helps the crust set before the pickles can leak moisture.
• Go easy on brine: A little boosts flavor; too much turns the sauce thin and the crust steamy.
• Want it extra “pickle dip” style? Add a small drizzle of dill pickle pizza with ranch energy at the end (ranch + dill + black pepper).

Storage & Reheating

This pizza stores well, but reheating the right way is the difference between “crispy and fabulous” and “warm pickle bread.”

• Refrigerate: Store slices in an airtight container for up to a few days. Place parchment between layers to reduce sticking.
• Reheat in oven: Warm on a sheet pan (or directly on the rack for extra crisp) until hot and the bottom firms back up.
• Reheat in skillet: Heat a skillet over medium, add pizza, cover briefly to melt the cheese, then uncover to re-crisp the bottom.
• Avoid the microwave (if you can): It makes the crust chewy and the pickles a little… steamy.
• Freeze: You can freeze slices, but pickles soften after thawing. If you’re freezing, consider adding a few fresh pickles after reheating instead.

Variations & Substitutions

One of the best things about homemade dill pickle pizza is how easy it is to tweak.

• Dill pickle pizza with bacon: Add cooked crumbled bacon before baking for smoky-salty perfection.
• Spicy pickle pizza: Add sliced jalapeños or crushed red pepper, then finish with a drizzle of hot sauce.
• Gluten-free option: Use a gluten-free pizza crust or cauliflower crust. Bake the crust partway first to help it crisp before topping.
• Vegan option: Use vegan mayo + dairy-free yogurt/sour cream, vegan mozzarella, and double-check your pickles are vegan-friendly.
• Extra herby: Add chives or green onion with the dill for a “loaded dip” feel.
• Cheese swap: Try provolone for sharpness, or a little cheddar for a more “pickle dip” vibe.
• Flatbread dill pickle pizza: Use naan or flatbread when you need dinner in a hurry—reduce bake time and watch closely.

If you’re bored of the same old pepperoni routine, this dill pickle pizza recipe is the kind of salty-tangy curveball that wakes up pizza night. It’s creamy, briny, and unapologetically fun—like your favorite pickle dip decided to put on real pants and go out. If you make it, don’t be surprised if your “one slice” plan turns into “whoops, where did the whole pizza go?”

FAQ

Dill Pickle Pizza

All the tangy dill pickle flavor you love on a cheesy white pizza with a creamy ranch base. It bakes up bubbly and golden with a fresh shower of dill on top.

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Course: Dinner

Cuisine: American

Keyword: dill pickle pizza, easy pizza, ranch pizza, white pizza

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 8 slices

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Equipment

• ▢
  Oven
• ▢
  Pizza stone or sheet pan
• ▢
  Parchment paper
• ▢
  Rolling pin or hands for stretching
• ▢
  Knife and cutting board

Ingredients

  

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Ingredients

• ▢ 1 pound pizza dough, room temperature about 454 g, converted.2
• ▢ 1/2 cup ranch dressing about 120 ml, converted.2
• ▢ 1 tablespoon olive oil about 15 ml, converted.2
• ▢ 2 cups shredded low-moisture mozzarella cheese about 8 oz/227 g, converted.2
• ▢ 1 1/2 cups thinly sliced dill pickles, patted dry about 180–200 g drained, converted.2
• ▢ 2 tablespoons chopped fresh dill, divided about 6 g, converted.2
• ▢ 1/4 teaspoon crushed red pepper flakes about 0.5 g, converted.2
• ▢ 1/4 teaspoon freshly ground black pepper about 0.5 g, converted.2

Instructions

• Place a pizza stone or an inverted sheet pan on the center rack and preheat the oven to 500°F. Let it heat for at least 20 minutes so the surface is thoroughly hot.
• On a sheet of parchment, stretch or roll the dough into a 12-inch round, leaving a slightly thicker rim. Brush the outer edge with olive oil.
• Spread the ranch dressing over the dough, leaving a 1-inch border. Sprinkle half of the mozzarella evenly over the sauce.
• Distribute the pickle slices in an even layer. Top with the remaining mozzarella, then season with black pepper and red pepper flakes.
• Slide the parchment with the pizza onto the preheated stone or pan. Bake until the crust is deep golden and the cheese is bubbly and lightly browned, 10 to 14 minutes.
• Transfer to a cutting board and let rest 2 to 3 minutes. Scatter with the chopped fresh dill (reserve a little for serving if you like), slice, and serve hot.

Notes

Pat pickles dry so the pizza doesn’t get soggy. If your oven runs cooler, bake a bit longer; if it runs hot, start checking at 9 minutes. Leftovers keep 3 days in the fridge; reheat on a hot sheet pan at 425°F until crisp. Try sandwich-sliced pickles for wide coverage or spears cut thin for extra crunch. For a thicker crust, use a smaller 10-inch round and add 1 to 2 minutes of bake time.

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