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Dill Pickle Pizza

This pizza is topped with creamy Alfredo sauce and loads of sliced dill pickles for the ultimate salty-tangy combo.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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All-purpose flour, for dusting

1 pound pizza dough 

1/2 cup Alfredo sauce 

1 1/2 cups shredded mozzarella 

1 teaspoon garlic powder 

1/2 teaspoon Italian seasoning 

1 1/2 cups sliced dill pickles (about 4 large pickles)  

Fresh dill sprigs, for garnish 

Ranch dressing, for serving  


Special equipment:
a pizza stone and pizza peel, optional
  1. Place a pizza stone or inverted rimmed baking sheet on the bottom rack of the oven and preheat to 450 degrees F.
  2. Dust a piece of parchment lightly with flour. Stretch or roll out the pizza dough into a 14-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet.  
  3. Spread the Alfredo sauce on the pizza dough and sprinkle with the mozzarella. Combine the garlic powder and Italian seasoning in a small bowl, then sprinkle over the cheese. Top with the pickles. 
  4. Slide the pizza on the parchment onto the heated stone or baking sheet and bake until the crust is golden, 12 to 14 minutes. Garnish with dill sprigs and serve with ranch dressing for dipping.