Ingredients
1 ball pizza dough (store-bought or homemade)
1/2 cup sour cream or crème fraîche
2 cloves garlic, minced
1 tablespoon olive oil
1 cup cooked shredded chicken (grilled, roasted, or rotisserie)
1 cup shredded mozzarella cheese
1/2 cup shredded white cheddar (optional)
3/4 cup dill pickle slices, patted dry
1/2 teaspoon dried dill or 1 teaspoon fresh dill
Salt and black pepper to taste
Crushed red pepper flakes (optional, for heat)
Cornmeal or flour, for dusting
Instructions
Preheat oven to 475°F (245°C). If using a pizza stone, place it inside to preheat.
Roll out your pizza dough on a floured surface or parchment paper into a 12-inch circle.
In a skillet, heat olive oil and sauté the minced garlic until fragrant (about 1 minute). Remove from heat and mix in the sour cream. Season with salt and pepper.
Spread the garlic cream mixture evenly over the rolled-out dough.
Top with shredded mozzarella and white cheddar (if using).
Evenly scatter the cooked, shredded chicken over the cheese.
Layer dill pickle slices on top of the chicken.
Sprinkle with dill and crushed red pepper flakes if desired.
Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly.
Let cool slightly before slicing. Garnish with extra fresh dill if you’d like!
Notes
Great use for leftover rotisserie or grilled chicken.
Want extra tang? Add a drizzle of pickle juice or ranch after baking.
For a spicier kick, mix buffalo sauce into the chicken or add sliced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 2g
- Sodium: 730mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg
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