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 first time I took Jackie to a Pirates game, she laughed hysterically at the famous “Great Pierogi Race”, where mascots dressed up as this delicious local treat race around the stadium between innings.
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. Having made my share of pierogies and pierogi pizzas, I feel uniquely qualified to share this hometown recipe with you.
We started with one of my personal favorites, red bliss potatoes, as a base for our Amazing Mashed Potatoes. Our readers know that 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? This post is brought to you by the US Potato board. All opinions are our own.
- 1 envelope active dry yeast
- 1⅓ C warm water (110 degrees)
- 3¾ C flour plus ½ C extra for kneading
- 1½ tsp salt
- 2 C mashed potatoes (see Amazing Mashed potato recipe)
- 1 medium onion
- 1 clove garlic
- ½ C olive oil
- 4 Cups shredded sharp cheddar cheese
- 1 C shredded mozzarella cheese (low moisture)
- ½ C grated parmesan cheese
- 2 tsp salt
- 1 tsp pepper
- In a small bowl, sprinkle the yeast over the 110 degree water and mix in with fingers.
- Let sit until yeast becomes cloudy and creamy.
- In a large bowl combine 3¾ C flour and 1½ tsp salt, add the yeast and water mixture and mix with hook attached to mixer or by hand until form a ball.
- Turn onto a floured surface and knead until smooth and elastic, adding flour a little at a time.
- Place dough in a large bowl with 2 tbsp oil to coat dough and then cover and place in warm area until dough has doubled (about 2 hours).
- In a large sauté pan, combine remaining oil with diced onion and cook over medium heat until onions are translucent.
- Mince clove of garlic and add to onion mixture.
- Once dough has risen, transfer to a lightly-oiled pizza pan and press dough with fingers to cover pan.
- Poke dough with fork about 50 times to allow heat to escape to prevent dough from bubbling.
- Cover with plastic wrap and allow to rise again at room temperature for about 30 minutes.
- Top pizza crust with onion and oil mix.
- Spread potatoes over onion mixture evenly reaching edge of crust.
- Combine all three cheeses in a mixing bowl and top potato mixture.
- Place pizza in a 450 degree preheated oven and allow to bake for 15-20 minutes until crust is browned and cheese is bubbly.
- Remove from oven and sprinkle with salt and pepper.