Description
Two of my favorite things blended together; tastes like pierogis on a pizza. Tasty potatoes are spread on a pizza crust and covered in all the traditional pierogi fixings – bacon, cheese, and green onions. Slice and serve with plain sour cream for dipping.
Ingredients
- 2 ¼ teaspoons active dry yeast
- 2 teaspoons white sugar
- 1 cup warm water
- 3 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup olive oil
- 6 potatoes, thinly sliced
- 2 tablespoons olive oil
- 8 ounces sour cream
- 2 tablespoons garlic powder
- 1 (8 ounce) package marbled Colby-Monterey Jack cheese, shredded
- 1 bunch green onions, chopped
- ¼ cup bacon bits, or to taste
Instructions
- 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.
Prep Time: 35 mins
Cook Time: 35 mins
Total Time: 2 hrs 15 mins
Servings: 10