Ingredients:

  • 1/2 cup heavy sour cream
  • 2 cloves garlic, microplaned
  • 1 tbsp fresh dill, chopped
  • 1 tsp pickle juice
  • 1/2 tsp cracked black pepper
  • 1 lb store-bought pizza dough, room temperature
  • 1.5 cups whole milk mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, freshly grated
  • 3/4 cup dill pickle chips, patted dry
  • 1 tbsp cornmeal
  • 1/4 tsp red pepper flakes
  • 1 tsp high-quality olive oil

Instructions:

  1. Place a pizza stone or baking steel in the oven and preheat to 475°F (245°C) for at least 30 minutes to ensure maximum thermal mass.
  2. On a piece of parchment paper dusted with cornmeal, stretch the room-temperature pizza dough into a 12-inch circle.
  3. In a small mixing bowl, whisk together the sour cream, minced garlic, chopped fresh dill, pickle juice, and black pepper to create the cold-process sauce.
  4. Pat the dill pickle chips dry with paper towels to remove excess moisture and prevent a soggy crust.
  5. Spread the sauce evenly over the dough, then layer with shredded mozzarella, grated parmesan, and the dried pickle chips.
  6. Slide the dough onto the hot stone and bake for 10 minutes until the crust is golden and the cheese is bubbling and blistered.
  7. Remove from the oven and garnish with red pepper flakes, extra fresh dill, and a drizzle of olive oil before slicing.