Spicy Perogy Pizza Recipes

PIEROGI PIZZA

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.

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.

SUNNY'S PIEROGI PIZZA

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.