Dill Pickle Flat Breads
Thank you Castello Cheese for sponsoring this post. Enjoy this delicious recipe with your favorite Castello Cheese products today!

Crunchy Tangy Cheesy Goodness
I was recently asked to partner with one of my favorite cheese companies, Castello Cheese, to bring you a great recipe using their Castello Dill Havarti. I have been eating and using Castello Cheese in my recipes for years, so naturally I said yes and that is how these Dill Pickle Flat Breads were born.
What I love about Castello Cheese is they have so many varieties so there is always one that everyone will love. I chose the Dill Havarti because of its mild, buttery taste and the fresh flavors of the dill. You can find these cheeses at most grocery stores or check out Castello’s website for more information.
Pickles All The Time
I think we don’t eat pickles enough, as a society. Sure, you may have a pickle as a snack or with a sandwich or on a burger in chip form, but there are so many more opportunities!
I recently saw a restaurant offering a dill pickle pizza and as a lover of dill pickles, I knew this was something I wanted to create at home.
The Castello Dill Havarti was perfect for this recipe. Ités as if it was meant to be.
The ingredients for this recipe are simple and it takes about 15 minutes to create, so ités perfect for a quick lunch or dinner or when you have guests and need a fast appetizer.

Dill Pickle Flabread Ingredients
There’s a recipe card at the end of the post with all of the ingredients and instructions. You can hit the print button on the card to bring the whole recipe up on one page without ads to screenshot or print.
You’ll probably have most of the ingredients on hand, though you may need to pop out to get the mini naan breads and the capers. You could use different pickles but when it comes to the cheese, it must be the sponsored Castello cheese.

You will need a zester for the lemon zest and a cheese grater for this recipe in addition to a baking pan covered in foil.
If you do not have a zester, you can use a cheese grater for the lemon zest part or you can omit this step if you need to. The recipe will still be delicious.


Dill Pickle Flatbread Instructions:
The full instructions are on the recipe card below, but it is a pretty simple process. You’ll want to grate your cheese in advance.
While grating your cheese is more difficult than buying preshredded cheese, I believe it can make a difference.
You’ll brush your naan breads with oil and season with salt and pepper before toasting them up a little, then add the cheese and pickles and toast it the rest of the way. When it comes to the lemon zest, arugala, and capers, you can adjust the toppings to your preference.


That is all you need to do to make this delicious recipe. You will love the fresh tangy taste of this Dill Havarti.
This recipe makes a great meal, snack, or appetizer that will impress any guest.
I hope you love it as much as I did!
Looking for another easy pizza? Try my recipe for Salad Pizza.
Happy Eating, Love Tipsy
Dill Pickle Flat Breads

Did you ever dream of a pickle pizza? This Dill Pickle Fat Bread will make your dreams come true.
Ingredients
- 1 Package of Castello Dill Havarti
- 4 Mini Naan Breads
- 2 Tablespoons of Olive Oil
- Salt and Pepper to taste
- 1 Cup of Arugula
- 1 Lemon
- 2 T of Capers
- 1/2 Cup or so of thinly sliced dill pickle rounds
Instructions
- Grate the entire package of Castello Dill Havarti cheese.
- Brush your four naan breads with the olive oil, then sprinkle with the salt and pepper.
- Bake the naan breads in a 375-degree oven for about five minutes, or until they crisp up just a little.
- Remove the naan from the oven and sprinkle each one with the Castello Dill Havarti
- Place as many pickle slices on each naan as you like (I used about 3 to 5 slices per bread).
- Place back in the oven and bake for about 5 to 7 minutes. You can leave it creamy or you can let it get golden brown. I prefer it to be very creamy when I am ready to serve.
- Remove the naan breads from the oven, zest some of the lemon on top of each one, then top with as much or as little arugula as you like.
- Add a sprinkle of the capers and another dash of the lemon zest and some black pepper.