Method

Make the sauce:

1. In a small saucepan, melt the butter over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Whisk in the flour and cook for 1 minute to form a paste. Gradually whisk in the milk, stirring constantly to avoid lumps. Simmer for 2–3 minutes, until slightly thickened. Stir inParmesan, salt, and pepper until smooth. Remove from heat and let cool slightly before spreading on pizza dough.

Make the pizza:

1. Preheat a pizza steel or stone in the oven on convection bake at 550°F. Pat the pickle slices dry with paper towels to remove excess moisture. On a lightly floured surface, stretch the dough into a 10–12-inch round and transfer to a pizza peel or parchment. Spread a thin, even layer of garlic white sauce over the dough. Top with mozzarella, cheddar, parsley, and pickles. Lightly drizzle the crust edges with olive oil.

2. Transfer to the oven and bake for 5–8 minutes, rotating halfway through, until the crust is golden and bubbly. Remove from the oven and finish with freshly grated Parmesan and chopped dill. Slice and serve with SideDish Classic Ranch for dipping.