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Ingredients
Scale
- 1 cup warm water (105°F to 115°F)
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- ⅓ cup extra virgin olive oil
- 1 teaspoon Italian seasoning
- 2 teaspoons minced garlic (divided)
- 1 teaspoon kosher salt (divided)
- 2 ½ cups all-purpose flour
- ¾ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons whole milk
- 1 teaspoon lemon juice
- ½ teaspoon dill weed
- ¼ teaspoon ground black pepper
- 25–30 dill pickle slices
- 2 cups shredded mozzarella cheese
- Fresh dill, roughly chopped for garnish
Instructions
- Combine warm water, yeast, and sugar; let rest for 5 minutes.
- Mix olive oil, Italian seasoning, 1 teaspoon garlic, and ½ teaspoon salt in a bowl.
- Add half the oil mixture to the yeast mix.
- Gradually add flour to form a dough.
- Knead dough and let it rise in a greased bowl for 1 hour.
- Prepare garlic sauce by mixing sour cream, mayonnaise, whole milk, lemon juice, remaining garlic, dill weed, salt, and pepper.
- Preheat oven to 450°F and coat a cast-iron skillet with remaining oil mixture.
- Press risen dough into skillet and make dimples on surface.
- Spread garlic sauce, arrange pickle slices, and top with mozzarella.
- Bake for 22-25 minutes until golden brown; garnish with fresh dill.
Notes
Ensure water temperature is correct to activate yeast.
Allow adequate time for the dough to rise for better texture.
Experiment with different toppings to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 1
- Sodium: 400
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 7
- Cholesterol: 15