Pagash Polish Pizza Recipes

Steps:

• Preheat oven to 400.
• Fry onions in butter until soft.
• Spread a thin layer of soft butter on pizza crust or drizzle with a little olive oil. (this is optional).
• Place the 8 slices of Cooper cheese on the pizza crust.
• Heat mashed potatoes and add the fried onions, 1 cup of the shredded sharp cheese, the sour cream and salt and pepper to taste.
• Spread mashed potato mixture on top of pizza crust.
• Top with the rest of the cheese and sprinkle with paprika.
• Bake for approx 30 minutes or until cheese is melted and bubbly.
• Place under broiler to brown top.

Steps:

• Saute onion in butter or margarine until translucent and golden; stir into mashed potatoes along with cheddar cheese.
• Refrigerate to let flavors meld.
• Preheat oven to 400°F.
• Spread pizza crusts with potato mixture.
• Top with Provolone and Mozzarella cheese mixture and bake until shells are baked and cheese is melted.

Steps:

• For dough, combine warm water, yeast, and the 1 teaspoon sugar; stir to dissolve yeast; set aside.
• In a large bowl, mix 1-1/2 cups of the flour, 2 tablespoons sugar, and the 1/2 teaspoon salt.
• Make a well in the center; stir in egg.
• Heat milk to 100F and stir into flour mixture.
• Stir in 2 tablespoons melted margarine and the oil.
• Stir in yeast mixture.
• Using a spoon, stir in as much of the remaining flour as you can.
• Turn out onto a floured surface.
• Knead in enough remaining flour to make a oderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball and place in a greased bowl.
• Turn dough once and cover.
• Let rise in a warm place until double (about 1 hour).
• Meanwhile for filling, place potatoes in a medium saucepan; add water to cover.
• Sprinkle with a little salt.
• Bring to boiling.
• Reduce heat and simmer, covered, for 20 to 25 minutes or until tender and drain.
• Add cheese, 2 tablespoons margarine or butter, and the 1/4 teaspoon
• Punch dough down.
• Turn out onto a lightly floured surface.
• Divide dough in half.
• Cover and let rest 10 minutes.
• On a lightly floured surface, roll one portion of dough into a 15x12-inch rectangle.
• Transfer rectangle to a lightly greased baking sheet.
• Spread filling over dough to within 1 inch of edges.
• Roll remaining dough to a 15x12-inch rectangle; place over filling.
• Pinch edges to seal.
• Prick dough every 2 inches to allow steam to escape.
• Bake in a 400ºF. oven about 20 minutes or until golden brown, covering with foil the last 5 minutes.
• Brush with 1 tablespoon melted margarine.
• Serve warm or cool.
• NOTE: you can also add sautée sliced onions and garlic to the mashed potatoes for more flavor, if you like.

Steps:

• Pour scaled milk over salt, sugar and shortening.
• cool to lukewarm.
• add egg.
• dissolve yeast in water.
• add to milk mixture.
• Add about half the flour, beat well.
• add remainder of flour, beat well.
• Turn out on floured board and knead for 5 minutes.
• Place in greased bowl.
• let rise until doubled in bulk (about 2 hours).
• divide into two portions.
• flatten one half on cookie sheet ( used a pizza stone and rolled it out on the stone).
• Spread on filling.
• then place the other half one top, flattened,(I rolled mine out on a board and then put it one top).
• Spread melted butter on top to brown. bake until golden brown at 350 degrees for 30 to 40 minutes. (my oven took about 32 minutes.
• Filling:.
• Brown chopped onion in butter,.
• drain boiled potates cut cheese into them.
• pour butter and onions into potatoes.
• Mash well and cool.
• spread between pagac dough rounds8-10.