Description
Classic pierogi fillings get a Pittsburgh-style twist on a pizza crust. Savory potatoes, onions, and cheese make a comforting and delicious meal.
Ingredients
Units
- 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
Instructions
- In a small bowl, sprinkle yeast over 110°F (43°C) water and mix with fingers. Let sit until yeast becomes cloudy and creamy.
- In a large bowl, combine 3 3/4 C flour and 1 1/2 tsp salt, add the yeast and water mixture, and mix with a dough hook or by hand until a ball forms.
- Turn onto a floured surface and knead until smooth and elastic, adding flour gradually.
- 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).
- In a large sauté pan, combine remaining oil with diced onion and cook over medium heat until translucent.
- Mince a clove of garlic and add to the onion mixture.
- Once dough has risen, transfer to a lightly-oiled pizza pan and press with fingers to cover the pan.
- Poke dough with a fork about 50 times to allow heat to escape and prevent bubbling.
- Cover with plastic wrap and let rise at room temperature for about 30 minutes.
- Top pizza crust with the onion and oil mixture.
- Spread potatoes evenly over the onion mixture, reaching the edge of the crust.
- Combine all three cheeses and top the potato mixture.
- 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.
- 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