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Dill Pickle Pizza
15 minutes
5 minutes
Pizza
Bake
If you think you know pizza, this Dill Pickle Pizza is about to change your mind. This flavor-packed pie swaps tomato sauce for a rich garlic béchamel, then loads up with melty mozzarella and cheddar, tangy sliced dill pickles, and crispy bacon - all finished with a shower of fresh dill and an optional sesame seed crust. It sounds unexpected, but one bite and it all just works.
The Big Green Egg cranked to 600°F is the secret weapon here. The Large Pizza Wedge delivers intense, even heat that mimics a professional pizza oven, giving you a perfectly charred, crispy crust in just 3 to 5 minutes. The pizza peel and pizza stone make launching and rotating the pie effortless, so every slice gets that golden, bubbly finish.
Ingredients
1 batch of pizza dough, divided into 2
3 tablespoons olive oil
1 cup garlic bechamel sauce
2 cups freshly grated mozzarella cheese
1 cup freshly grated cheddar cheese
1 cup sliced dill pickles
4 strips crispy bacon, roughly chopped
Sesame seeds, to finish (optional)
Fresh dill, to garnish
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Large Pizza Wedge
Pizza Stone
Pizza Peel
ConvEGGtor
Stainless Steel Grid
Directions
Light the charcoal in the egg, using the ConvEGGtor, stainless steel grid & pizza stone. Bring to a temperature of 600°F (315°C) degrees. Set up the pizza wedge.
Roll out pizza dough to roughly a thin 12-inch circle. Drizzle the crust with half the olive oil. Top with half the béchamel sauce, mozzarella, cheddar, dill pickles & bacon. Sprinkle sesame seeds around the crust if desired.
Transfer to the egg & cook until golden, about 3 to 5 minutes, rotating the crust halfway through. Repeat with remaining ingredients.
Garnish with fresh dill, slice & serve!
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