Leftover mashed potatoes make this Pierogi Pizza a Pittsburgh favorite.
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
Pierogi Pizza
- Prep Time: 2 hours 30 mins
- Cook Time: 20 mins
- Total Time: 2 hours 50 mins
- Yield: 16 in pizza 1x
- Category: Pizza
Description
Leftover mashed potatoes are the key ingredient to Pierogi Pizza, a Pittsburgh favorite. One bite and it will be your favorite too!
Ingredients
- 1 envelope active dry yeast
- 1 1/3 C warm water (110°)
- 3 3/4 C flour plus 1/2 C extra for kneading
- 1 1/2 tsp salt
- 2 C mashed potatoes (see Amazing Mashed potato recipe)
- 1 medium onion
- 1 clove garlic
- 1/2 C olive oil
- 4 Cups shredded sharp cheddar cheese
- 1 C shredded mozzarella cheese (low moisture)
- 1/2 C grated parmesan cheese
- 2 tsp salt
- 1 tsp pepper
Instructions
- In a small bowl, sprinkle the yeast over the 110° water and mix in 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 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° 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.
- Enjoy.
Keywords: pierogi, pizza, potatoes, mashed potatoes, leftover, Pittsburgh, onions, pie, white
I love this recipe and also being a potato lover makes this all the more appealing. The nice soft mashed potato getting crispy on the edges with the melted cheddar and a gorgeous crust like you have made. Absolutely wonderful. I am going to give this one a try . Nicoletta and I are not strangers to potatoes on pizza, in Italy they have it all the time, thinly sliced potato with sea salt and that extra virgin cold pressed olive oil and a sprinkling of rosemary, yum.
★★★★
Thanks Loreto! Wow, I had no idea there was an Italian version of this!! Sounds delicious!! Great minds think alike.
Cant wait to try!
★★★★★
looks wonderful
hope it looks like this for me.on myth make list