In a medium saucepan over medium heat, warm olive oil until shimmering. Add minced garlic and sauté for about 1 minute until fragrant. Stir in fresh dill and ranch dressing; season with salt and pepper to taste. Keep stirring until well combined and warmed through, about 2-3 minutes.

Preheat your oven to 475°F (245°C) and place a pizza stone inside to heat. On a lightly floured surface, roll out pizza dough into a 14-inch circle. Transfer to a pizza peel or baking sheet lined with parchment paper.

Spread the creamy dill sauce evenly over the pizza crust, leaving a ½-inch border. Layer with mozzarella cheese, followed by parmesan cheese. Distribute sliced dill pickles and crumbled bacon over the cheese; sprinkle salt, pepper, and optional red pepper flakes.

Slide your assembled pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and cheese is bubbling.

Once baked, let the pizza cool for about 5 minutes on a wire rack. Garnish with additional fresh dill, slice into wedges, and serve warm.