Homemade Perogy Pizza

Perogy Pizza

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

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”!

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.

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.

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 tbsp 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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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 Tbsp Honey
• ½ tsp Salt
• 2 Tbsp Yeast
• 4 cups Flour
• ⅓ cup + 1 Tbsp 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 tbsp 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

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