Creamy Dill Pickle Pizza: The Bold Twist Your Taste Buds Deserve

🥒 Pickles. On. Pizza. Yes, Really.

You’ve had pepperoni. You’ve tried pineapple (controversial, we know). But have you ever ventured into dill pickle pizza territory? This creamy, tangy, cheesy creation is the unexpected comfort food mashup we can’t get enough of—and we’re willing to bet you’ll feel the same.

Perfect for pickle lovers and adventurous eaters alike, this recipe is proof that flavor magic happens when you think outside the (pizza) box.

🍕 Why This Dill Pickle Pizza Works

Forget red sauce. This pie starts with a creamy garlic sauce that perfectly balances the saltiness of the pickles. The result? A flavor bomb that’s savory, slightly sour, and completely addictive.

Here’s what brings it all together:

🧄 Creamy Garlic Base: Sour cream + mayo + garlic = dreamy
🧀 Cheesy Duo: Melted mozzarella + sharp parmesan
🥒 Thin-Sliced Dill Pickles: The star of the show
🌿 Fresh Dill: Adds brightness and that signature zing
🍯 Optional Hot Honey Drizzle: Sweet heat to round it out

🛒 What You’ll Need

Ingredient	Quantity
Thin pizza dough	1 (13 oz package)
Sour cream	¾ cup
Mayo	¼ cup
Garlic (minced)	1 clove
Lemon juice	1 tsp
Mozzarella cheese	1 cup
Parmesan cheese	¼ cup
Dill pickles (thinly sliced)	2–3
Fresh or dried dill	To taste
Salt & pepper	To taste
Optional: Hot honey	For drizzling

🔥 How to Make It

Preheat oven to 500°F (250°C).
Mix sour cream, mayo, minced garlic, lemon juice, salt & pepper. Spread this sauce evenly on the dough.
Sprinkle on mozzarella and parmesan.
Layer thinly sliced dill pickles over the cheese.
Top with fresh or dried dill.
Bake for 5–10 minutes, until the crust is golden and the cheese is bubbly.
(Optional) Drizzle with hot honey before serving for a sweet-spicy contrast.

📸 Show Us Your Slice!

Made this masterpiece? Snap a photo and tag [@kitchenstar_store] on Instagram. We’d relish the chance to share your creation.

🔗 Pro Tip:

Pair with our Homemade Pickled Red Onions or serve with a cold craft lager to balance the tang.