Pierogi Pizza Recipes

Steps:

• Peel and boil potatoes until tender. Mash and add milk and 8 oz of shredded cheese.
• In a separate pan saute onions in butter, until caramelized.
• Throw potatoes in pan with onions and butter and mix together.
• Roll dough out onto greased baking sheet.
• Spread mixture onto dough and put remaining cheese on top.

Steps:

• Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth.
• Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit.
• Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others.
• Mix well.
• To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.

Steps:

• Dissolve yeast and sugar in warm water in a small bowl. Let stand until yeast softens and begins to bubble, about 5 minutes.
• 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.
• 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.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add potatoes and cook until lightly golden, about 5 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk sour cream and garlic powder together in a small bowl to make pizza "sauce".
• 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.
• Bake pizza in the preheated oven until crust is golden brown, 15 to 20 minutes.

Steps:

• In a slow cooker on low, add the onions, 2 tablespoons oil and a pinch of salt. Cook, stirring every hour or so, until deep golden brown, 8 to 10 hours. Cook uncovered for the last hour.
• Preheat the oven to 400 degrees F.
• Roll the dough out to fit an 11-by-17-inch baking sheet or a large round pizza pan. Drizzle the remaining 2 tablespoons olive oil over the top and pierce the dough with a fork all over to minimize bubbles. Bake the dough, checking every few minutes to ensure it doesn't burn, until lightly golden in the center, about 15 minutes. Remove from the oven and set aside. (Leave the oven on.)
• In a medium bowl combine the Monterey Jack and Parmesan. Add half of the cheese mixture to the mashed potatoes.
• Top the dough in an even layer with the mashed potato mixture. Add the caramelized onions, bacon, chile flakes and the remaining cheese. Bake until the cheese is melted and the edges of the crust are golden, 8 to 10 minutes. Top with a drizzle of the yogurt and sprinkle with the chives.

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.