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    Home » Recipes » All Recipes

    Homemade Perogy Pizza

    Published: Jun 19, 2021

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    Perogy Pizza

    Originally published December 9, 2011. Updated on 6/19/2021

    A whole Perogy Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream!

    Perogy Pizza -for when you want the flavours of traditional perogies, but don’t feel like stuffing all those dumplings! A party favourite.

    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”!

    A whole Perogy Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream!

    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”.

    A slice of Perogy Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream!

    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!

    A slice of Pierogi Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream!

    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 whole Perogie Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream!

    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.

    A whole Perogie Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream!

    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.

    Yeast, honey, and water in a glass measuring cup.

    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.

    A 6 part image showing the progression from adding the ingredients to the mizing  bowl, through various stages, ending at a smooth dough.

    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.

    A two part image showing the pizza dough in a greased bowl, before and after the first rise.

    Punch dough down and allow to rise for another hour or so.

    A two part image showing the dough with a punch dent in the middle, then after being flipped.

    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.

    Potatoes on a cutting board, then peeled and cut up in a 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.

    A two part image showing cheese, butter, sour cream, and milk being added to mashed potatoes, then the finished mixture after beating it together.

    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.

    Chopped bacon and onions in a 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.

    A dough ball being spread out on a greased pizza 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.

    A 6 part image showing the progression of topping the pizza, as described in the post.

    Bake at 400 for 30-35 minutes.

    A whole Pierogi Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream!

    Garnish & Serve!

    Slice the pizza, top with sliced green onions and spoonfuls (or piped rosettes!) of sour cream.

    Serve immediately.

    A whole Pierogi Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream!

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    A whole Perogie Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream!

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A slice of Pierogi Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream!

    A whole Perogie Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream!
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    5 from 7 votes

    Homemade Perogy Pizza

    Perogie Pizza - for when you really want the flavours of traditional perogies, but don’t feel like stuffing all those dumplings! A party favourite.
    Prep Time35 mins
    Cook Time1 hr 5 mins
    2 hrs 15 mins
    Total Time3 hrs 55 mins
    Course: Main Course
    Cuisine: Italian, Ukrainian
    Servings: 8 People
    Calories: 884kcal
    Author: Marie Porter

    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

    Calories: 884kcal | Carbohydrates: 76g | Protein: 31g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1076mg | Potassium: 842mg | Fiber: 5g | Sugar: 9g | Vitamin A: 939IU | Vitamin C: 16mg | Calcium: 581mg | Iron: 5mg

    A whole Pierogi Pizza - bacon, green onions, cheddar cheese, cheesy potatoes, and sour cream!

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    Reader Interactions

    Comments

    1. Cathy Wiechert

      December 09, 2011 at 8:53 am

      5 stars
      Looks great to me! Over-styled food isn't very appealing to me. I'll take real anytime.

      Reply
    2. Joy Bowes

      December 09, 2011 at 9:00 am

      5 stars
      LOVE! I would carmelize my onions though....b/c that's how I like them with actual perogies!

      Reply
    3. Shane

      December 09, 2011 at 2:27 pm

      5 stars
      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.

      Reply

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