Spicy Perogy Pizza Recipes

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PIEROGI PIZZA



Pierogi Pizza image

Two of my favorite things blended together; tastes like pierogis on a pizza. Tasty potatoes are spread on a pizza crust and covered in all the traditional pierogi fixings - bacon, cheese, and green onions. Slice and serve with plain sour cream for dipping.

Provided by Elizabeth Herrera

Categories     Meat and Poultry Recipes     Pork

Time 2h15m

Yield 10

Number Of Ingredients 13

2 ¼ teaspoons active dry yeast
2 teaspoons white sugar
1 cup warm water
3 cups all-purpose flour
1 teaspoon salt
¼ cup olive oil
6 potatoes, thinly sliced
2 tablespoons olive oil
8 ounces sour cream
2 tablespoons garlic powder
1 (8 ounce) package marbled Colby-Monterey Jack cheese, shredded
1 bunch green onions, chopped
¼ cup bacon bits, or to taste

Steps:

  • Dissolve yeast and sugar in warm water in a small bowl. Let stand until yeast softens and begins to bubble, about 5 minutes.
  • Combine flour and salt together in a large bowl. Pour yeast mixture and 1/4 cup olive oil over flour. Mix and knead until a sticky dough forms, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Place potatoes in a large pot and pour in enough water to cover. Bring to a boil; cook until potatoes are just tender, about 10 minutes. Drain.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add potatoes and cook until lightly golden, about 5 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk sour cream and garlic powder together in a small bowl to make pizza "sauce".
  • Gently pat and stretch pizza dough out to a 12-inch circle on a pizza stone. Spread sauce evenly over dough. Layer potatoes on top to cover dough completely. Sprinkle Cheddar cheese, green onions, and bacon bits on top.
  • Bake pizza in the preheated oven until crust is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 470.5 calories, Carbohydrate 56.7 g, Cholesterol 33.7 mg, Fat 21.3 g, Fiber 4.8 g, Protein 14.5 g, SaturatedFat 9.4 g, Sodium 519.8 mg, Sugar 2.9 g

SPICY PEROGY PIZZA



Spicy Perogy Pizza image

This recipe comes from our local newspaper. I make mine on a gluten free crust - my attempt at replicating Boston Pizza's Perogy Pizza.

Provided by ukichix

Categories     < 60 Mins

Time 1h

Yield 1 pizza

Number Of Ingredients 15

1 pizza crust
3 -4 large potatoes
salt
pepper
garlic powder
parsley flakes
dried red chili pepper
paprika
1/3 cup pizza sauce
mozzarella cheese, shredded
5 slices cooked crisp bacon
1 small onion, diced
3/4 cup sour cream
1/3 cup cheddar cheese, shredded
1 -2 green onion, chopped

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.

Nutrition Facts : Calories 1685.4, Fat 68.4, SaturatedFat 36.5, Cholesterol 159.4, Sodium 1720.5, Carbohydrate 219.4, Fiber 26.1, Sugar 19.8, Protein 54.5

SUNNY'S PIEROGI PIZZA



Sunny's Pierogi Pizza image

Provided by Sunny Anderson

Categories     main-dish

Time 10h40m

Yield 4 servings

Number Of Ingredients 11

4 sweet onions, sliced
4 tablespoons olive oil
Kosher salt
1 pound store-bought pizza dough, rested at room temperature for 4 hours
4 ounces shredded Monterey Jack cheese
4 ounces grated Parmesan
One 24-ounce container Yukon gold and garlic mashed potatoes, preferably Good & Gather, at room temperature
6 strips cooked bacon, sliced
1/4 teaspoon red chile flakes
1/4 cup Greek yogurt, loosened slightly with water
1 tablespoon minced fresh chives

Steps:

  • In a slow cooker on low, add the onions, 2 tablespoons oil and a pinch of salt. Cook, stirring every hour or so, until deep golden brown, 8 to 10 hours. Cook uncovered for the last hour.
  • Preheat the oven to 400 degrees F.
  • Roll the dough out to fit an 11-by-17-inch baking sheet or a large round pizza pan. Drizzle the remaining 2 tablespoons olive oil over the top and pierce the dough with a fork all over to minimize bubbles. Bake the dough, checking every few minutes to ensure it doesn't burn, until lightly golden in the center, about 15 minutes. Remove from the oven and set aside. (Leave the oven on.)
  • In a medium bowl combine the Monterey Jack and Parmesan. Add half of the cheese mixture to the mashed potatoes.
  • Top the dough in an even layer with the mashed potato mixture. Add the caramelized onions, bacon, chile flakes and the remaining cheese. Bake until the cheese is melted and the edges of the crust are golden, 8 to 10 minutes. Top with a drizzle of the yogurt and sprinkle with the chives.

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