31 BEST PIEROGI PIZZA RECIPES
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- Select your favorite recipe.
- Organize all the required ingredients.
- Prep the recipe in 30 minutes or less!
Nutrition Facts :
PIEROGI PIZZA
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
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
This recipe will make one 14-inch-ish thin crust pizza. If you like a thicker crust, increase the potatoes a bit, so you have a more generous layer to balance with the extra crust.
Provided by Jennifer
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- (Note: If you will be using a pizza stone to cook your pizza, insert it before you preheat for your potatoes, then place your baking sheet on top of the pizza stone. This will prevent having to put your cold pizza stone into a hot oven later, which is not recommended).
- Preheat oven to 425° and line a baking sheet with parchment paper. Place sliced potatoes and diced jalapeno in a large bowl. Drizzle with a bit of vegetable oil and add some salt and pepper. Toss to combine well. Arrange potatoes on baking sheet in a single layer, slightly overlapping if necessary. Bake in preheated for 15 minutes or until potatoes are tender and just starting to turn golden on the edges (do not over-cook, but do be sure potatoes are tender, as they won't cook much further on top of the pizza). Remove from oven and allow to cool on the baking sheet for 15-20 minutes (or longer).
- Increase oven temperature to 500° F.
- Prepare the cactus sauce by stirring together the sour cream, Caesar salad dressing, Parmesan, green onion and red pepper flakes. Set aside.
- Meanwhile, form pizza dough into a 14-inch circle (fairly thin). Add cactus sauce and spread into a thin layer, leaving the edges free. Arrange potatoes slices (with jalapeno) into a layer on top of sour cream. Take about 1/4 of the diced green onion and diced bacon and scatter over the potatoes. Top with cheddar and mozzarella cheese.
- Bake in 500° oven until golden and bubbly, about 10-15 minutes. Remove from oven and top with remaining diced bacon and green onion. Serve with a dollop of sour cream in the middle.
Nutrition Facts : Calories 340 kcal, Carbohydrate 43 g, Protein 13 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 613 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SUNNY'S PIEROGI PIZZA
Provided by Sunny Anderson
Categories main-dish
Time 10h40m
Yield 4 servings
Number Of Ingredients 11
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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