3 cups all-purpose flour

1 cup warm water (110°F)

2 tsp active dry yeast

1 cup finely chopped dill pickles

2 tbsp fresh dill weed

3 tbsp extra virgin olive oil, plus more for drizzling

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 cup grated Parmesan cheese (optional)

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In a large bowl, mix warm water and active dry yeast. Let it sit for 5 minutes until frothy.
Add flour, salt, olive oil, chopped dill pickles, and black pepper to the yeast mixture. Stir to combine, then knead the dough for 8-10 minutes on a floured surface until smooth.
Place the dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
Press down the dough and stretch it into a greased baking pan. Create dimples with your fingers.
Drizzle olive oil over the dough, sprinkle with fresh dill and Parmesan cheese (if using), and bake at 425°F (220°C) for 20-25 minutes, or until golden brown.
Let cool slightly, then slice and serve.

For a cheesy twist, add more grated Parmesan or mozzarella to the dough.

For an extra tangy flavor, mix additional chopped dill pickles into the dough or use pickle juice instead of water.

For a garlic version, add garlic powder or minced garlic to the dough or olive oil drizzle.