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The Best Pittsburgh Pierogi Pizza Recipe

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4.1 from 37 reviews

  • Author: Sophia
  • Total Time: 1 hour 25 minutes
  • Yield: 2 - 10 inch pizzas or 1 large 18-20 inch pizza

Description

This Pittsburgh Pierogi Pizza marries the comforting flavors of traditional pierogi filling with a crispy, cheesy pizza crust. Featuring creamy mashed potatoes mixed with cheeses and caramelized onions atop homemade pizza dough, this dish offers a unique and savory twist on classic pizza, making it a hearty and indulgent meal that pays homage to Pittsburgh’s iconic pierogi culture.

Ingredients

Pizza Dough

  • 1 batch homemade pizza dough (enough for 2 – 10” round pizzas, or 1 large 18-20” pizza)

Potato Filling

  • 2 lbs red potatoes, cubed (skin on or off, your choice)
  • 8 tablespoons unsalted butter, divided
  • ½ cup milk
  • 1½ teaspoons kosher salt (plus more to taste)
  • ¾ teaspoon black pepper
  • 4 ounces cream cheese
  • 2 cups shredded mozzarella cheese, divided
  • 2 cups shredded cheddar cheese, divided
  • 4 whole green onions, chopped and divided

Caramelized Onions

  • 2 large yellow onions, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt

Topping

  • Crispy fried onions

Instructions

  1. Make the Potatoes: Place cubed red potatoes in a deep pot and cover with cold water by 1-2 inches. Bring to a boil over medium heat, adding 1 teaspoon kosher salt once boiling. Cook for 20-25 minutes until potatoes are fork-tender. Drain well and transfer to a large bowl. Add cream cheese. In the empty pot, heat 7 tablespoons butter and milk until melted and warm, then pour over potatoes. Mash until creamy, adding extra milk if needed to reach desired consistency. Season with black pepper and additional salt to taste. Set aside to cool for about 25 minutes.
  2. Make the Caramelized Onions: While potatoes cook, heat 1 tablespoon butter and 1 tablespoon olive oil in a large heavy-bottom skillet over medium-low heat. Add sliced onions and sprinkle with ½ teaspoon salt. Stir occasionally to prevent burning and cook for 25-30 minutes until onions are deeply caramelized and softened. Remove from heat and cool for 25 minutes.
  3. Preheat & Prepare Oven: Preheat oven to 550°F. Arrange oven racks with one in the middle and one in the lower position if using a pizza screen. Place pizza stone or inverted baking sheet on middle rack if using.
  4. Combine Potato Filling: To the cooled mashed potatoes, add 1 cup each of mozzarella and cheddar cheese, half of the caramelized onion mixture, and 2 chopped green onions. Mix thoroughly to create a thick, spreadable filling.
  5. Shape Dough: Lightly flour surface and stretch each pizza dough ball into shape without overworking to preserve airiness. Each dough ball can make one large 18-20” pizza or be split for smaller 10” pizzas. If using a pizza screen, place stretched dough on it; otherwise, place dough on cornmeal or semolina-dusted parchment paper.
  6. Assemble Pizza: Spread half of the potato filling evenly over the dough, leaving a ½” border around the edge. Sprinkle half of the remaining mozzarella and cheddar cheese on top, then add half of the remaining caramelized onions.
  7. Bake the Pizza: If using a pizza screen, place pizza on the bottom oven rack for 7 minutes, then transfer to the middle rack (with or without screen) for an additional 2-3 minutes until crust is crispy and slightly charred. If baking on a pizza stone or pan, bake on the middle rack for 8-10 minutes, checking for a nicely crisped crust.
  8. Garnish and Serve: Remove pizza and let cool for 2 minutes. Garnish with remaining chopped green onions and crispy fried onions before slicing and serving.

Notes

  • For best texture, let potato filling cool before assembling the pizza to prevent sogginess.
  • If you don’t have a pizza screen, dusting parchment paper with cornmeal or semolina will prevent sticking.
  • Use a pizza peel to easily transfer pizza between racks for even baking.
  • To make the dough more airy and bubbly, avoid overworking when stretching it out.
  • Crispy fried onions add crunch and authenticity; they can be store-bought or homemade.
  • Adjust salt and pepper to taste in the potato mixture based on your preferences.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/the-best-pittsburgh-pierogi-pizza-recipe/