Preheat the oven to 425°F (218°C).

In a mixing bowl, combine instant yeast with warm water and let it sit for about 5 minutes until frothy. Mix in olive oil, salt, sugar, flour, and chopped fresh dill until smooth. Knead for 1-2 minutes, cover, and let it rest.

In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant. Sprinkle in flour while whisking, then gradually add milk, stirring as it thickens. Add seasoning and stir in Parmesan cheese until melted and creamy.

Roll out the rested dough into a 12-inch circle and transfer it to an oiled pizza pan. Pour the garlic white sauce over the crust and sprinkle mozzarella cheese on top.

Pat dill pickle slices dry with paper towels and arrange them evenly on top of the cheese.

Bake the pizza for 15-20 minutes until cheese is melted and golden brown.

In a bowl, mix together sour cream, mayonnaise, minced garlic, dill pickle juice, and additional dill until combined for the drizzle.

Once baked, let the pizza cool for a few minutes, top with the creamy garlic sauce and garnish with dill and crushed red pepper. Slice and enjoy!