Perogy Pizza -for when you want the flavours of traditional perogies, but don’t feel like stuffing all those dumplings! A party favourite.
Originally published December 9, 2011. Updated on 6/19/2021
This homemade perogy pizza is the ultimate comfort food, combining two of my favorite foods. It also works up quicker than actual perogies... but if you're interested, I have a recipe for THOSE, too: Grandma’s Perogies Recipe!
Also? How to Cook Perogies in an Air Fryer!
The cheesy potato “sauce” we make for this pizza is a fun departure from normal sauce. It’s ... not really a sauce.
But, you know, cheesy mashed potato pizza with bacon and everything... is some serious comfort food, whether or not it’s got a proper viscosity “sauce”!
The Original Perogy Pizza Post
When we first posted this, the photo was... really not great. Leaving this here for posterity!
You’ve probably heard of some of the tricks that food stylists, photographers, and even some other food bloggers use to photograph the “perfect” setup.
Shaving cream for whipped cream. Red Sharpies to make strawberries look better. Completely bizarre ways to treat food!
We... don’t. Whether for my cookbooks or this blog entry, what you see is what we eat. Many times, what you see is SO fresh out of the oven, that we’re both ravenous and drooling by the time it’s being photographed.
Aside from “why spend the time, money, and effort to make something inedible”, and it being sort of a matter of food respect for us, we also find a lot of the food styling tricks to feel... dishonest. So, we don’t do it.
The problem is, when food is made to eat, rather than made to photograph, sometimes it looks less than stellar. Today’s recipe? I’ve been holding off on posting it, just because the food in the photo looks so “blah”.
You know what, though? Some of the ugliest, least photographable foods out there are the best tasting. So, I’m going to share my homemade perogy pizza recipe. It’s ugly, but it’s awesome!
This recipe was inspired by the perogie pizza I used to order at "East Side Marios" back home.
It's been so long, I don't remember what the sauce was that they used - it wasn't perogie filling though - and they used sliced potatoes, rather than mashed. Was awesome, but I wanted to improve on it!
Perogy Pizza Variations
As posted, this is how we generally make this pizza, but there are ways to switch it up, also. Here are a few ideas:
- Finely chop a jalapeno, add it to the hot potatoes when mashing them.
- Brush the edge of the crust with olive oil, sprinkle with sesame seeds or Parmesan cheese.
- Swap the bacon out for chopped Kielbasa.
- Cook the bacon ahead of time, grease the pan with bacon fat, instead of olive oil.
A Note on the Pizza Pan
I used to make this in a large cookie pan, and would serve it at parties.
These days, I use this 16" Nonstick Pizza Pan, and LOVE it!
This makes one BIG pizza, or two medium ones.
Keto Pierogi Pizza
Need a low carb version of this? I've now got you covered - try my Keto Pierogi Pizza!
How to Make Pierogi Pizza
Full recipe follows, but here is a more pictorial overview, for those who prefer visuals.
Make The Dough
Add honey and salt to warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes. It should foam up significantly.
In a large bowl - or bowl of a stand mixer - measure flour and ⅓ cup of olive oil. Add yeast mixture, mix well. Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water.
Knead for a few minutes until smooth and elastic.
Alternatively, use a stand mixer with a dough attachment to "knead" the dough for 7 minutes or so - that's what I do.
Put 1 tablespoon olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour.
After one hour, dough should have doubled in size.
Punch dough down and allow to rise for another hour or so.
Cheese Potato “Perogy Filling” Sauce
While dough is rising for the second time, make the “sauce”:
Chop peeled potatoes into 4-6 pieces each, place in a large pot of water.
Boil until potatoes are soft, about 30 minutes.
Remove from heat, strain out the water.
Mash potatoes til smooth – I like to put them in my stand mixer and let it rip!
When potatoes are smooth, add sour cream, butter, and shredded cheese, continue to mix until cheese is melted and everything is well incorporated and smooth. If you want it to be even cheesier, feel free to add more cheese.
Stir in the milk, then season to taste with salt. Cover with plastic wrap, set aside.
Assemble & Bake The Pizza
While potatoes are boiling, cook bacon and onions together in a large frying pan.
When bacon is fully cooked and onions are translucent, remove from heat, drain off the fat.
Preheat oven to 400F
I like to dump my pizza dough onto a pizza pan that I’ve sprayed with olive oil or cooking spray, then roll it out right in the pan.
The dough should be of a relatively even thickness throughout the pan, with a bit pushed up around the sides as an outer crust. Let rest for 10 minutes.
Stir your potato mixture. If it’s too thick to spread easily, feel free to add a little more milk. Spread over prepared pizza crust.
Scatter sauerkraut, then ½-2/3 of the cheese. Scatter the bacon and onion mixture, then top with remaining cheese.
Bake at 400 for 30-35 minutes.
Garnish & Serve!
Slice the pizza, top with sliced green onions and spoonfuls (or piped rosettes!) of sour cream.
Serve immediately.
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Homemade Perogy Pizza
Equipment
- Large Pizza Pan - 16"
Ingredients
Crust:
- 1 ¼ cup Warm water
- 2 tablespoon Honey
- ½ teaspoon Salt
- 2 tablespoon Yeast
- 4 cups Flour
- ⅓ cup + 1 tablespoon Olive Oil
“Perogy Filling” Sauce:
- 2 lbs Red Potatoes peeled
- ½ cup sour cream
- 2 Tbso butter
- 2 cups Shredded medium or sharp cheddar cheese
- ½ cup milk
- Salt and Pepper
Assembly
- ½ lb bacon chopped
- 1 medium onion chopped (optional
- 2 cups sauerkraut optional
- 3 cups shredded medium or sharp cheddar cheese
Garnish
- Sour Cream
- Green Onions Sliced
Instructions
Crust:
- Add honey and salt to warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.
- Add ⅓ cup olive oil and 1 cup flour to yeast mixture, mix till well blended. Add rest of flour, mix well. Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water. Knead for a few minutes until smooth and elastic.Alternately, use a stand mixer with a dough attachment to "knead" the dough for 7 minutes or so - that's what I do.
- Put 1 tablespoon olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour.
- After one hour, dough should have doubled in size. Punch dough down and allow to rise for another hour or so.
“Perogy Filling” Sauce:
- While dough is raising for the second time, make the “sauce”:
- Chop peeled potatoes into 4-6 pieces each, place in a large pot of water. Boil until potatoes are soft, about 30 minutes. Remove from heat, strain out the water.
- Mash potatoes til smooth – I like to put them in my stand mixer and let it rip! When potatoes are smooth, add sour cream, butter, and shredded cheese, continue to mix until cheese is melted and everything is well incorporated and smooth. If you want it to be even cheesier, feel free to add more cheese. Stir in the milk, then season to taste with salt. Cover with plastic wrap, set aside.
Assembly
- While potatoes are boiling, cook bacon and onions together in a large frying pan. When bacon is fully cooked and onions are translucent, remove from heat, drain off the fat.
- Preheat oven to 400F
- I like to dump my pizza dough onto a pizza pan that I’ve sprayed with olive oil or cooking spray, then roll in out right in the pan. The dough should be of a relatively even thickness throughout the pan, with a bit pushed up around the sides as an outer crust.
- Stir your potato mixture. If it’s too thick to spread easily, feel free to add a little more milk. Spread over prepared pizza crust.
- Scatter bacon and onion mixture and sauerkraut (if using) across the pizza. Top with shredded cheese.
- Bake at 400 for 30-35 minutes.
Nutrition
Cathy Wiechert
Looks great to me! Over-styled food isn't very appealing to me. I'll take real anytime.
Joy Bowes
LOVE! I would carmelize my onions though....b/c that's how I like them with actual perogies!
Shane
I don't "style" the food on my blog either... seems dishonest to me. I have eaten many dishes cold in my quest for a better shot. Sharpies and shaving cream are a no-no. Your right though, some food just doesn't photograph well.
I personally don't care what this pizza looks like, I am a perogie fanatic, so I would eat it in a heart beat. But I agree with Joy on the onions... I am use to having the caramelized onion gravy on top, so I would probably do that myself as well.