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 pasrty favourite.
Servings 6 People
- 1 ¼ cup Warm water
- 2 Tbsp Honey
- ½ tsp Salt
- 2 Tbsp Yeast
- 4 cups Flour
- ⅓ cup + 1 Tbsp Olive Oil
“Perogie Filling” Sauce:
- 2-3 lbs red or Yukon gold potatoes peeled
- ½ cup sour cream
- ¼ cup butter
- 2+ cups Shredded medium or sharp cheddar cheese
- ½ cup milk
- 1 lb bacon chopped
- 1 medium onion chopped (optional
- 2-3 cups sauerkraut optional
- 3+ cups shredded medium or sharp cheddar cheese
- 1 cup sour cream
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 couple of minutes until smooth and elastic.
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.
“Perogie 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.
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 cookie sheet 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. Drizzle the sour cream over top, if desired. (You can drizzle it on before or after baking. “Before” is pictured, “after” would be prettier 🙂 )
Bake at 400 for 30-35 minutes.
Calories: 1443kcal | Carbohydrates: 102g | Protein: 48g | Fat: 94g | Saturated Fat: 44g | Cholesterol: 201mg | Sodium: 1747mg | Potassium: 1247mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1618IU | Vitamin C: 22mg | Calcium: 817mg | Iron: 7mg