We maaaaade it to the weekend. Time for pizza? But not just any pizza—this one's got a creamy, cheesy roux-based sauce and Big Dill Energy pickles bringing that salty, tangy crunch. It sounds unhinged. It absolutely works. Trust the process.
Prep: 15 mins | Cook: 15 mins | Serves: 4
Ingredients
- Pizza base of your choice (shop-bought, homemade, or flatbread)
- 6-8 Big Dill Energy pickles
- 200g mozzarella, grated
- Fresh dill, to finish
Method
- Preheat your oven to 220°C (200°C fan) or as hot as it'll go if you're after that crispy base.
- Make your cheesy sauce. Melt the butter in a saucepan over medium heat. Add the flour and stir constantly for 1-2 minutes until you've got a paste (that's your roux).
- Gradually pour in the milk, whisking continuously to avoid lumps. Keep stirring until the sauce thickens—about 3-4 minutes.
- Take off the heat and stir in the grated cheddar, pickle brine, and garlic powder. Season with salt and pepper. The sauce should be creamy and tangy.
- Spread the cheesy sauce generously over your pizza base, leaving a border for the crust.
- Scatter the mozzarella evenly over the top, then arrange the Big Dill Energy pickle slices across the pizza.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbling and starting to char in spots.
- Finish with fresh dill and an extra drizzle of pickle brine if you're feeling bold. Slice and serve immediately.
