Spicy Perogy Pizza Pie Recipes

SPICY PEROGY PIZZA

Steps:

• (Note: If you will be using a pizza stone to cook your pizza, insert it before you preheat for your potatoes, then place your baking sheet on top of the pizza stone. This will prevent having to put your cold pizza stone into a hot oven later, which is not recommended).
• Preheat oven to 425° and line a baking sheet with parchment paper. Place sliced potatoes and diced jalapeno in a large bowl. Drizzle with a bit of vegetable oil and add some salt and pepper. Toss to combine well. Arrange potatoes on baking sheet in a single layer, slightly overlapping if necessary. Bake in preheated for 15 minutes or until potatoes are tender and just starting to turn golden on the edges (do not over-cook, but do be sure potatoes are tender, as they won't cook much further on top of the pizza). Remove from oven and allow to cool on the baking sheet for 15-20 minutes (or longer).
• Increase oven temperature to 500° F.
• Prepare the cactus sauce by stirring together the sour cream, Caesar salad dressing, Parmesan, green onion and red pepper flakes. Set aside.
• Meanwhile, form pizza dough into a 14-inch circle (fairly thin). Add cactus sauce and spread into a thin layer, leaving the edges free. Arrange potatoes slices (with jalapeno) into a layer on top of sour cream. Take about 1/4 of the diced green onion and diced bacon and scatter over the potatoes. Top with cheddar and mozzarella cheese.
• Bake in 500° oven until golden and bubbly, about 10-15 minutes. Remove from oven and top with remaining diced bacon and green onion. Serve with a dollop of sour cream in the middle.

SPICY PEROGY PIZZA PIE

Steps:

• Slice your potato into thin rounds, not too thin or they will crisp too much in the oven.
• Pour 1/2 cup of canned jalapenos with the juice into the cut potatoes. Swirl around to cover, let soak in the fridge for at least an hour.
• Once potatoes have soaked preheat oven to 375F. Place potatoes on a baking sheet lined with parchment paper. Use the juices and drizzle them over the potato rounds, you can leave the jalapenos on there too.
• Bake potatoes for 15 minutes, turn over and bake another 15 minutes, Its important that the rounds not be too thin or they will start to crisp up in the oven.
• Remove from oven and leave oven on. Open your pizza dough and cut in half. (You can make 2 pizza pies if you want, or save the other dough for something else)
• Roll out the dough and press down into a 8 inch pie dish, this will involve some trimming of the dough and filling in some areas. Poke a few holes in the dough if you get some air pockets.
• Bake dough in oven for 10 minutes.
• Meanwhile mix your softened cream cheese and sour cream together. When dough is out of the oven spread half of your cream cheese mixture onto the dough, then layer your potato rounds on top.You can leave jalapenos on or take them off, its up to you. Spread the other half of your cream cheese on top of the potatoes.
• Drizzle your hot sauce over the cream cheese, then top with your grated cheese, bacon crumble and green onion. Bake in oven for 8-10 minutes.
• Cut into 6 slices. Each slice is 7sp or 5pp.
• Nutritional info, per slice.. Calories 207... Fat 7.9g.. Saturated fat 3.8g... Carbs 22.5g... Fiber 1.1g... Sugars 3.4g... Protein 11.9g

SPICY PEROGY PIZZA

Steps:

• Thinly slice potatoes and place, over lapping, on a greased baking sheet. Sprinkle with salt, pepper, garlic powder, parsley, dried red chilies and paprika. Bake for 20-30 minutes at 350°F.
• Spread a very thin layer of tomato sauce on crust and sprinkle with mozzarella (not as much sauce or cheese as on a regular pizza or it will overpower the potatoes) Carefully spread sour cream on top of sauce/cheese.
• Place baked potato slices on top and sprinkle with broken up bacon and then onions.
• Bake at 425°F for 15-20 minutes. Take pizza out and sprinkle cheddar cheese and chopped green onions.
• Turn oven off and put pizza back in for about 5 minutes to melt the cheddar.