Dill Pickle Pizza with a Creamy Garlic White Sauce
- 1/4 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup milk or cream
- 2 tablespoons cream cheese
- 1/4 teaspoon black pepper
- 2-4 garlic cloves pressed or finely grated
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- 1 1 batch of our pizza dough
- 1 cup creamy garlic pizza sauce
- 4 cups shredded mozzarella cheese/monterey jack/cheddar
- 2 cups dill pickle slices (drained and patted dry)
- 1 tablespoon dried or fresh dill (for garnish)
Heat butter in a small saucepan over medium heat; cook and stir garlic until tender and fragrant, about 1 minute. Add flour and whisk until flour is lightly browned and onion is translucent about 2 to 3 minutes.
Add milk/cream, parmesan cheese, cream cheese, and seasonings to the pan. Whisking continuously until cheese is melted then turn the heat to low and let simmer 5-10 minutes to thicken. Let cool before adding to your pizza or refrigerate in an airtight container for up to 5-7 days until ready to use.
Preheat the oven to 400°F and oil or line with parchment, two sheet pans. Roll and shape your dough, place on the sheet pans. Set aside to rise for 10 minutes.
Top each pizza with 1/2 c. creamy garlic pizza sauce, 2 c. shredded cheese and half of the dill pickle slices. Sprinkle a generous amount of dill on each, then bake 20 minutes, or until the top is dry and the bottom is golden brown.
Cut into slices and serve!