Pierogi Pizza
After five and a half years of working for Boston Pizza, I had really mustered up curiosity for how this pizza managed to persuade so many people to order it and gobble it down in minutes. I'd finally taken a bit to be dismayed at the spicy taste on the cactus cut potatoes. I finally attempted my own recipe using left-over potatoes with garlic cream. It was absolutely amazing.
Ingredients:Â
Pizza dough (homemade or store bought is fine)
1 cup sour cream (or ½ cup sour cream and ½ cup leftover potato and garlic cream mixed)
Potatoes cut in scalloped slices
Water to boil potatoes
½ an onion sliced thinly
4 green onions cut finely and divided.Â
1 tsp kosher salt
½ tsp whole peppercorns
4 cloves of garlic thinly sliced
2 cups mozzarellaÂ
1 cup of cheddar cheeseÂ
½ a package of bacon, cooked and cut into small pieces
More sour cream for serving.Â
Method:
- Put potatoes, onions, 1 tbsp green onion, garlic, pepper and salt in a pot and cover with water. On medium heat, bring to a simmer, and cook for ten minutes. Strain potatoes, onion and garlic and set aside to cool.Â
- Preheat oven to 450℉
- Prep dough or pre-made crust.Â
- Using a spoon, smear the sour cream or mixture on the dough. Lay potatoes in a thin layer, being sure to scatter the onion and garlic around to cover the whole pizza. Cover with mozza cheese and cheddar. Scatter bacon across the pizza.Â
- Bake in oven for 10-15 minutes
- Remove from the oven and sprinkle with remaining green onion. Serve with a scoop of sour cream.Â
