Creamy Garlic Dill Pickle Pizza (made with Puff Pastry!)
If you’ve never had dill pickle pizza, allow me to lovingly yell at you: WHAT ARE YOU WAITING FOR?! This crispy puff pastry version is layered with a creamy white sauce made from ranch dressing, garlic, and cheese, and then loaded up with tangy dill pickle slices, fresh herbs, and a golden crust that’s basically perfection.
Equipment
Ingredients
- 1 8 oz Colby Jack Cheese shredded
- ¼ 4 oz Italian Blend Cheese shredded and divided
- 2 sheets Puff Pastry 1 box
- ¾ cup Ranch Dressing
- 2 cloves Garlic grated
- 1 cup High-Quality Dill Pickle Slices patted dry
- 2 tablespoon Olive Oil
- 1 teaspoon Dill Pickle Seasoning or sub with garlic salt and dried dill
- Flour for dusting
Instructions
- Preheat your oven to 400°F.
- Lightly dust a clean work surface with flour. Lay out the puff pastry sheets and seal the two sides together to create one large sheet.
- Sprinkle a little more flour on top and gently roll the pastry out so it gets slightly wider.
- Transfer the puff pastry to a parchment-lined baking sheet and set aside.
- In a small bowl, mix together the ranch dressing, half of the creamy Italian blend and grated garlic.
- Spread the garlicky, cheesy ranch mixture evenly over the puff pastry, leaving about a 1-inch border around the edges for the crust.
- Sprinkle the shredded co-jack cheese evenly on top of the ranch layer - and add the remaining italian blend cheese.
- Distribute the patted-dry dill pickle slices across the surface of the tart.
- Brush the outer crust with olive oil, then sprinkle it with dill pickle seasoning (or your garlic salt + dried dill combo).
- Bake for 20–25 minutes, or until the crust is golden brown and the cheese is bubbly.
- Drizzle with more ranch dressing if desired.
- Let cool slightly before slicing and serving.
Notes
Not into puff pastry? Swap it for a ball of store-bought pizza dough.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!