Wednesday, November 5, 2014

Pagash AKA Pierogi Pizza

So my friend Lisa Marie gave me this recipe awhile ago.  She got it from Bonbons and Biscotti.  I had never heard of such a thing.  Being that I love pierogies, I decided D and I should have it.  D made it (shocker, I know...) and it was everything I hoped it would be.  The only thing differently I would have done is sautee the onions for  few minutes before putting on the pizza to get the raw flavor out of them.

You should have it.

Pagash AKA Pierogi Pizza

Photos by ALB

1 package Fleischmann's pizza crust yeast and the ingredients listed on the package for preparation or you could by a pizza dough ball in your local bakery
2 cups mashed potatoes with 1/2 cup sharp Cheddar cheese added (we used Simply Potatoes Mashed Potatoes and added cheese)
4-6 Tbsp butter, melted
3 cloves garlic, minced or pressed
1 tsp Italian seasoning
1 medium onion, sliced into very thin rings
1 cup sharp Cheddar cheese, shredded
1 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded

(This is a step we skipped by buying Simply Potatoes Mashed Potatoes).  Prepare potatoes and allow to cool slightly, about 1 hour. It is best to make the potatoes a little dry especially if you normally make them very whipped. A thick, creamy mashed potato is best. I normally peel and boil about 5 medium size russet potatoes, cut them into uniform squares, cover them in water and boil them until fork tender. I then drain them and add 1/4 cup milk and 4 Tbsp salted butter. I add 1 tsp salt and 1 tsp fresh ground pepper. I then mash until smooth. Add the cheese and allow to sit covered so the cheese can melt. This recipe makes more then the suggested 2 cups but I love leftovers. As I suggested you can use your own recipe here. If you like to add sour cream or other ingredients feel free. Just remember, you want the potatoes so be thick.

After your potatoes have cooled for about 1 hour it is time to make the crust. I follow the directions on the package for preparation. The one change it do make is I hand toss the dough and then roll it onto a pizza stone. I then par bake the crust for about 6 minutes at 425 degrees. Since I do not have a pizza oven at my house (and who does), I like to par bake the crust so it is browned on the bottom and it allows for a much more durable layer to hold all the potatoes and cheese.

While the crust is baking I melt my butter in the microwave in a small mug and add the 3 cloves of minced garlic to make a garlic butter sauce. Also add the Italian Seasoning. After taking the crust out of the oven.

I spread the garlic butter all over the crust. I then add the mashed potatoes over the butter. Spread them evenly (like icing) with a rubber scraper or offset knife. I then layer on the onion ringd. Then the 3 types of cheese.

Place the pizza in the oven and bake at 425 for 15-17 minute. At this time, I set the oven to Broil and allow the pizza in the oven until the cheese is slightly brown; about 3-4 minutes.

Remove the pizza from the oven and allow to cool 8-10 minutes before cutting. The potatoes will solidify a little and you will have pretty slices.

No comments: