You may have noticed the newest controversial food trend: pickle pizza. If you hate pickles, I get it. This isn’t for you. Go check out a different recipe. Maybe these taquitos?
But if you’re even mildly interested, I recommend you stick around.
Honestly, it tastes exactly how you think it will, but better. Briny, garlicky, fresh, and warm. I really loaded this recipe with roasted garlic, but you have to trust me and embrace it. The roasted garlic white sauce (and whole roasted garlic cloves) could rival the pickles as the best part.
I use my all-time favorite pizza dough recipe (from Bobby Flay), which makes two pizzas. If you don’t want two pies, simply half all of the ingredients in the dough recipe. If you, like me, always want two pizzas, you should definitely have enough sauce and cheese (if you make Flay’s recipe).
So, did you make this? Are you on board the pickle pizza train? Let me know in the comments and tag me on Instagram!
Pizza dough (can be store-bought or homemade)
2 tbsp vegan butter (I use Earth Balance)
2 tbsp flour
¼ cup roasted garlic cloves (store-bought or homemade - I find them in the “pickle bar” at my grocery store)
2 cups unsweetened non dairy milk
1 tsp salt
1 tbsp dried basil
Vegan mozzarella cheese (can be store-bought or homemade - I always make this recipe)
3 whole dill pickles, sliced into coins
3 tbsp fresh dill, roughly chopped
Preheat your oven to 400 degrees F.
Prepare the pizza dough and vegan cheese. Add a little bit of oil to a baking sheet or pizza tray and sprinkle with flour. Stretch the dough to your desired size (I like to do about 14 inches).
In a blender or food processor, blend about 6 of the roasted garlic cloves with the non-dairy milk until completely smooth.
Add the vegan butter to a medium saucepan and turn to medium heat. Once melted, add the flour and whisk quickly. This mixture will thicken fast. Whisk until the flour is completely absorbed and add the garlicky non-dairy milk, salt and dried basil to the pan. Whisk thoroughly so there are no chunks of flour left. Let this sauce cook until it thickens enough so that it sticks to the back of a wooden spoon.
(This is a great trick to ensure a bechamel style sauce is thick enough: Dip a wooden spoon into the sauce and coat the back of the spoon. Run your finger down the center of the back of the spoon (be careful if the sauce is hot). If you are able to create a line down the spoon, and the sauce stays separated, then your sauce is thick enough!)
Using a ladle, spread the sauce (one ladle-full at a time) over your dough leaving a one inch border for the crust. I found that about 1.5 ladles did the trick. Spread the vegan cheese over the sauce, followed by a handful of roasted garlic cloves (about 10 should work) and ⅓ of the sliced pickles.
Put the pizza in the oven and let look for 10 minutes. Take the pizza out, distribute the rest of the pickles and put back in the oven for another 10 minutes.
Remove from the oven (your crust should be a nice golden brown) and sprinkle with fresh dill.