Potato Pierogi Pizza

PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
The favorite fillings of a pierogi, like onions, cheese, and potatoes, are served deliciously on a pizza crust, like one might find in Pittsburgh.
By Keith Jackie

Pierogi Pizza is definitely one of those “only in America” concepts that sounds strange at first. Strange that is, until you take a bite of your first slice.

Thanks to our fellow potato-loving friends at the US Potato Board (which I believe I should be a card-carrying member of), we are paying homage to our “hometown” of Pittsburgh, where pierogies and pierogi pizza are practically a food group.

Pittsburgh is home to many Eastern European immigrants, and plenty of great food as a result. Pierogies are a favorite food in our house and a staple on many menus, even at concession stands at local sporting events.

The funny thing about pierogi pizza is that there are no actual pierogies used. Instead it relies on the familiar flavor combination of creamy mashed potatoes, sautéed onions, and a blend of cheeses, all nestled together on a great-tasting crust.

We started with one of my personal favorites, red bliss potatoes, as a base for our mashed potatoes. I always make enough mashed potatoes for days’ worth of leftovers, and this Pierogi Pizza is a great way to use them. Make no mistake about it though, it is also great on its own. As strange as the name may sound, it boils down to a few of my favorite ingredients: potatoes, cheese, onions and pizza crust. What’s not to like?

For another loved potato recipe, try these Bombay Spiced Potatoes:

See our recipe for mashed potatoes here.

Potato Pierogi Pizza

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• Author: Keith Jackie
• Total Time: 50 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Classic pierogi fillings get a Pittsburgh-style twist on a pizza crust. Savory potatoes, onions, and cheese make a comforting and delicious meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 envelope active dry yeast
• 1 1/3 cups (315 ml) warm water
• 4 1/2 cups (1065 ml) flour
• 1 1/2 tsp salt
• 2 cups (473 ml) mashed potatoes
• 1 medium onion
• 1 clove garlic
• 1/2 cup (118 ml) olive oil
• 4 cups (946 ml) shredded sharp cheddar cheese
• 1 cup (237 ml) shredded mozzarella cheese
• 1/2 cup (118 ml) grated parmesan cheese
• 2 tsp salt
• 1 tsp pepper

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Instructions

1. In a small bowl, sprinkle yeast over 110°F (43°C) water and mix with fingers. Let sit until yeast becomes cloudy and creamy.
2. In a large bowl, combine 3¾ C flour and 1½ tsp salt, add the yeast and water mixture, and mix with a dough hook or by hand until a ball forms.
3. Turn onto a floured surface and knead until smooth and elastic, adding flour gradually.
4. Place dough in a large bowl with 2 tbsp oil to coat, cover, and let rise in a warm area until doubled (about 2 hours).
5. In a large sauté pan, combine remaining oil with diced onion and cook over medium heat until translucent.
6. Mince a clove of garlic and add to the onion mixture.
7. Once dough has risen, transfer to a lightly-oiled pizza pan and press with fingers to cover the pan.
8. Poke dough with a fork about 50 times to allow heat to escape and prevent bubbling.
9. Cover with plastic wrap and let rise at room temperature for about 30 minutes.
10. Top pizza crust with the onion and oil mixture.
11. Spread potatoes evenly over the onion mixture, reaching the edge of the crust.
12. Combine all three cheeses and top the potato mixture.
13. Place pizza in a 450°F (232°C) preheated oven and bake for 15-20 minutes, until the crust is browned and cheese is bubbly.
14. Remove from oven and sprinkle with salt and pepper.

Notes

• For a crispier crust, pre-bake the pizza crust for 5-7 minutes before adding toppings.
• If you don’t have fresh potatoes, you can substitute instant mashed potatoes, but be sure to drain off excess moisture.
• Leftover pizza can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 5
• Sodium: 700
• Fat: 20
• Saturated Fat: 10
• Unsaturated Fat: 8
• Carbohydrates: 40
• Fiber: 4
• Protein: 15
• Cholesterol: 40

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