Leftover mashed potatoes are the key ingredient to Pierogi Pizza, a Pittsburgh favorite. One bite and it will be your favorite too!
- 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
- 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.
Keywords: pierogi, pizza, potatoes, mashed potatoes, leftover, Pittsburgh, onions, pie, white