Shape your dough into 2 10-12″ circles, place on the sheet pans and brush the tops with olive oil, leaving about 1″ around the edges for the crust. At this point you can either roll the edges to create a thicker crust or leave as is. Set aside to rise for 10 minutes.
Top each pizza with 1/2 cup garlic pizza sauce, 2 cups shredded mozzarella and half of the dill pickle slices.
Sprinkle a generous amount of dill on each, then bake for 5 minutes on the bottom rack.
Transfer to the top rack and continue baking for another 5-10 minutes, or until the top is dry and the bottom is golden brown. You can use a fork to gently lift the pizza to check the bottom.
Cut into slices and serve!
Reviews
ACS on 2019-08-19 (5 stars): Oh, YUM!!!!! Made some garlicky homemade pickles for this (Krissy Allori, https://selfproclaimedfoodie.com/easy-refrigerator-dill-pickles/, 7-day pickles were great on day 2), and a friend and I are in love with this recipe! THANK YOU, THANK YOU, SARAH!
Andrea on 2020-04-25 (5 stars): This is a perfect balance of garlic, dill, and deliciousness! I used my own crust recipe but otherwise followed the recipe without subs.
Aly on 2020-05-04 (5 stars): Ok, I made this with the pre-made CRUST that the grocery store sells, slightly tweaked the amounts of cheese (I found the amount of cheese and sauce made to be much too much for the size crusts I bought) - but this recipe is DELICIOUS. The garlic pairs so well with the dill, without going overboard with dilly-ness. Thanks for the recipe!
Anna on 2021-01-15 (5 stars): Absolutely fantastic! My family requests this pizza for dinner at least every 2 weeks.
