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White pickle pizza with dill and mozzarella
A thin white pizza with a garlic cream-cheese base, mozzarella, red onion and well-dried dill pickle slices. Add the dill after baking.
In this guide4 sections
Keep the toppings light enough for the base
Pickle pizza needs restraint with the wet ingredients. A thin cream-cheese spread and a single layer of dried pickle slices leave the dough room to cook. Low-moisture mozzarella is useful here because the pickles already contribute plenty of liquid.
Use prepared pizza dough that is ready to shape. If it needs rising or time out of the fridge, follow the packet before starting the timings below. This recipe makes two smaller pizzas, which are easier to lift onto trays than one very large, heavily topped round.
Yield: 2 pizzas, serving 4. Prep time: 20 minutes. Cook time: 18 minutes. Dough rising time, if required, is additional.
Ingredients
- 400 g prepared pizza dough, ready to shape
- 1 tablespoon plain flour for shaping
- 80 g cream cheese
- 1 small garlic clove, finely grated
- 2 teaspoons Dijon mustard
- 150 g low-moisture mozzarella, grated
- 120 g drained dill pickle slices, about 3 mm thick
- 40 g red onion, very thinly sliced
- 1 teaspoon olive oil
- 5 g fresh dill, chopped
Method
- Heat the oven to 240°C conventional or 220°C fan, or the highest temperature allowed by the dough packet if lower. Lightly oil two metal baking trays. Blot the pickle slices thoroughly dry.
- Mix the cream cheese, grated garlic and mustard in a small bowl. Divide the dough in half. On a lightly floured surface, press or roll each portion into a roughly 25 cm round with a slightly thicker edge.
Shape a thin round while keeping a slightly thicker edge. - Transfer the rounds to the trays. Spread each with half the cream-cheese mixture, leaving a 1.5 cm border. Divide the mozzarella between them in an even, light layer.
Leave a clear border and keep the mozzarella layer light. - Add the red onion and pickle slices without overlapping them heavily. Bake for about 12 to 18 minutes, swapping tray positions halfway if your oven browns unevenly.
Space the pickle slices so they do not overlap heavily. - Lift an edge with a spatula to check underneath. The base should be firm and lightly golden, with a browned rim and melted cheese. Continue a few minutes if the centre is soft. Scatter with dill, rest for 2 minutes and slice.
Check underneath before cutting
The cheese can look finished before the dough beneath it is cooked. The underside gives the more useful signal. If your oven struggles with two trays, bake the pizzas one at a time instead of adding more toppings while waiting.
A damp pickle layer makes this harder, especially with fresh mozzarella. Stick with the low-moisture cheese specified here, and keep the pickle slices on paper until the dough is ready. Add the dill after baking so it stays recognisable.
The same jar works in pickle grilled cheese. For a dinner without dough, try pickle macaroni and cheese.
Keep the jar open
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