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Pierogi Pizza

Rated as 4.67 out of 5 Stars

"Two of my favorite things blended together; tastes like pierogis on a pizza. Tasty potatoes are spread on a pizza crust and covered in all the traditional pierogi fixings - bacon, cheese, and green onions. Slice and serve with plain sour cream for dipping."
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2 h 15 m servings 470
Original recipe yields 10 servings (1 12-inch pizza)


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  1. Dissolve yeast and sugar in warm water in a small bowl. Let stand until yeast softens and begins to bubble, about 5 minutes.
  2. Combine flour and salt together in a large bowl. Pour yeast mixture and 1/4 cup olive oil over flour. Mix and knead until a sticky dough forms, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
  3. Place potatoes in a large pot and pour in enough water to cover. Bring to a boil; cook until potatoes are just tender, about 10 minutes. Drain.
  4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add potatoes and cook until lightly golden, about 5 minutes.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Whisk sour cream and garlic powder together in a small bowl to make pizza "sauce".
  7. Gently pat and stretch pizza dough out to a 12-inch circle on a pizza stone. Spread sauce evenly over dough. Layer potatoes on top to cover dough completely. Sprinkle Cheddar cheese, green onions, and bacon bits on top.
  8. Bake pizza in the preheated oven until crust is golden brown, 15 to 20 minutes.


  • Cook's Note:
  • This recipe makes one large thick-crust pizza or two thin-crust pizzas.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 470 calories; 21.3 56.7 14.5 34 520 Full nutrition

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Read all reviews 3
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Made it with sweet potatoes turned out great cooked it on my Traeger smoker

03-16-16 ~ A fun, creative way to enjoy a different pizza. I had a lot of dough. It was humid the day I made this and I had to add extra flour to get the dough to come together. I had 4 oz. of F...

Doubled recipe, feed the whole crew. It was very tasty.