Main Dish

Potato Pierogi Pizza

  • Ready Time: 170min
    1 Review
  • Prep Time: 150min
    Cook Time: 20min
  • Potato Type: Russet
  • Serves: 8
    Prep Method: BakedPan Fried
Share on Print


Recipe by: Keith Jackie

The favorite fillings of a pierogi, like onions, cheese, and potatoes, are served deliciously on a pizza crust, like one might find in Pittsburgh.


  • 1 envelope active dry yeast
  • 1 cup warm water (110 degrees)
  • 3¾ cups flour plus ½ C extra for kneading
  • 1½ teaspoon salt
  • 2 cups mashed potatoes
  • 1 medium onion
  • 1 clove garlic
  • ½ cup olive oil
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese (low moisture)
  • ½ cup grated parmesan cheese
  • 2 teaspoons salt
  • 1 teaspoon pepper

Prep Time: 150min | Cook Time: 20min

  1. In a small bowl, sprinkle the yeast over the 110 °F water and mix in with fingers.
  2. Let sit until yeast becomes cloudy and creamy.
  3. In a large bowl combine 3¾ cups flour and 1½ teaspoon salt, add the yeast and water mixture and mix with hook attached to mixer or by hand until form a ball.
  4. Turn onto a floured surface and knead until smooth and elastic, adding flour a little at a time.
  5. Place dough in a large bowl with 2 Tablespons oil to coat dough and then cover and place in warm area until dough has doubled (about 2 hours).
  6. In a large sauté pan, combine remaining oil with diced onion and cook over medium heat until onions are translucent.
  7. Mince clove of garlic and add to onion mixture.
  8. Once dough has risen, transfer to a lightly-oiled pizza pan and press dough with fingers to cover pan.
  9. Poke dough with fork about 50 times to allow heat to escape to prevent dough from bubbling.
  10. Cover with plastic wrap and allow to rise again at room temperature for about 30 minutes.
  11. Top pizza crust with onion and oil mix.
  12. Spread potatoes over onion mixture evenly reaching edge of crust.
  13. Combine all three cheeses in a mixing bowl and top potato mixture.
  14. Place pizza in a 450 °F preheated oven and allow to bake for 15-20 minutes until crust is browned and cheese is bubbly.
  15. Remove from oven and sprinkle with salt and pepper.


Vitamin C15%

1 Review

Bobbi, to all my friends. 5 years ago

Hello, having lived in Western, Pa. I have made this recipe many times. All I can add..Make sure the potatoes are...Read Full Review

Bobbi, to all my friends. 5 years ago

Hello, having lived in Western, Pa. I have made this recipe many times. All I can add..Make sure the potatoes are well drained and seasoned. Be careful, if you add milk, not to make it too loose/soupy. I like to have medium size onion rings, on top, again just be careful of liquid! it is too easy to end up with a soggy pie!! If you ever find yourself in Robertson Township, Pa. check out the handmade pies at Giant Eagle or Murrysville, Pa. Ferris Foodland! Both make excellent potato pizza!!raf

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to

OK Cancel