Ingredients:

  • 1 lb pizza dough
  • 1 tbsp extra virgin olive oil
  • 1 tsp cornmeal
  • 1/2 cup full fat sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic, microplaned
  • 1 tbsp dill pickle juice
  • 1 tsp dried dill weed
  • 1/2 tsp onion powder
  • 2 cups low moisture, whole milk mozzarella, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 cup dill pickle chips, patted dry
  • 1 tbsp fresh dill, chopped

Instructions:

  1. Preheat the oven to 500°F (260°C) for at least 30 minutes with your pizza stone inside. Note: This ensures the stone is hot all the way through, not just on the surface.
  2. Prepare the sauce by whisking the sour cream, mayonnaise, microplaned garlic, pickle juice, dried dill, and onion powder in a small bowl until smooth and pale green.
  3. Dry the dill pickle chips by laying them in a single layer on paper towels and pressing another towel on top until no visible moisture remains.
  4. Stretch the 1 lb pizza dough on a lightly floured surface into a 12 inch circle.
  5. Dust your pizza peel with 1 tsp cornmeal and carefully transfer the dough onto it.
  6. Brush the outer inch of the dough with 1 tbsp olive oil to encourage a deep, golden brown crust.
  7. Spread the pickle pizza sauce recipe evenly over the dough, leaving that 1 inch border.
  8. Layer with the 2 cups of shredded mozzarella and 1/2 cup Parmesan, then distribute the dried pickle chips evenly.
  9. Slide the pizza onto the hot stone and bake for 8-10 minutes until the cheese is bubbling and the crust is charred in spots.
  10. Finish with a sprinkle of 1 tbsp fresh dill and a few extra drops of pickle juice if you want a real punch.