Perogi Pizza | How Sweet It Is

Pierogi Pizza.

October 23, 2010

Mashed potatoes on a pizza? You don’t say!

Pierogies are a pretty big deal here in Pittsburgh. We even have pierogi races at PNC Park. I love pierogies. But if I am being truthful, most of the ones I have eaten since my youth have been of the Mrs. T variety. No one in my family made them from scratch. I have definitely had them from scratch before, at church festivals and what not – they are scrumptious.
There is a local restaurant that serves a pierogi pizza and I tasted it a few months ago. It was perfect – crispy crust, creamy potatoes, sweet onions – all topped off with a beautiful layer of cheese. However, it’s not for the faint of heart.

Only read further is you’re prepared to enter carb heaven immediately after eating this.
First, it is simple. Not as simple as your regular pizza, because you must also make the mashed potatoes and caramelize the onions, but that can all be done ahead of time.

Second, I think it’s important to bake the crust a bit first since the topping is so heavy. I did that (I normally don’t) and it worked out great.

Third, I ate 3 pieces before coming up for air. That should tell you everything.

Pierogi Pizza

1 batch pizza dough (any pizza dough will do!)

2 lbs potatoes, mostly peeled and chopped

1/4 cup butter + 1 tablespoon

1/2 cup milk

2 medium onions, sliced

2 cups grated cheddar cheese (or any cheese will do!)

Prepare your pizza dough and let rise. Once ready, press it into a pizza pan.

Preheat oven to 375. While oven is heating, boil potatoes – I usually boil mine for about 30 minutes, depending on the size, or until fork tender. In a saucepan over medium head, add 1 tablespoon butter and sliced onions. Let caramelized, then set aside. Drain potatoes and set back in pot. Once oven is heated, add pizza dough and bake for 10-15 minutes.

Add 1/4 cup butter and milk to potatoes and mash. Season well with salt and pepper. If you have a wonderful mashed potato recipe, now is the time to use it. Make sure potatoes are creamy and smooth. Fold in 1/2 cup shredded cheese.

Remove pizza crust from over and begin spreading with potato mixture. I used a frosting spatula to spread evenly. Sprinkle with caramelized onions and remaining cheese. Bake for 25-30 minutes.