Pickle Flatbread with Garlic Drizzle (Printable Version)

A playful flatbread topped with pickles and garlic drizzle.

# What You'll Need:

→ Flatbread and Toppings

01 - 2 large flatbreads (store-bought or homemade)
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup shredded provolone cheese
04 - 1/2 cup sliced dill pickles
05 - 1/4 cup thinly sliced red onion
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garlic Ranch Drizzle

09 - 1/3 cup ranch dressing
10 - 1 garlic clove, minced
11 - 1 tablespoon fresh chopped dill or 1 teaspoon dried dill
12 - 1 tablespoon milk

# Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Place the flatbreads on the prepared baking sheet and brush each with olive oil.
03 - Evenly sprinkle the mozzarella and provolone cheeses over both flatbreads.
04 - Distribute the sliced pickles and red onion over the cheese, then sprinkle with oregano and crushed red pepper flakes if desired.
05 - Bake for 12-15 minutes, or until the cheese is melted and bubbling and the edges of the flatbread are golden.
06 - While the flatbreads bake, whisk together ranch dressing, minced garlic, dill, and milk in a small bowl until smooth and pourable.
07 - Remove the flatbreads from the oven and drizzle generously with the garlic ranch sauce. Slice and serve warm.

# Expert Advice:

01 -
  • This pizza is a conversation starter that surprises everyone with its unique flavor.
  • The creamy garlic ranch drizzle adds a perfect finishing touch—just like a hidden gem in a familiar dish.
02 -
  • Don’t skimp on the olive oil; it keeps the flatbread crisp and enhances flavor.
  • If you mix the drizzle too quickly, it may lump—slow and steady gets the smooth result you want.
03 -
  • Shredding your own cheese may seem tedious, but it melts far better than pre-shredded varieties.
  • Letting the drizzle rest for a few minutes allows flavors to meld beautifully.
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