Pierogies are a pretty big deal in Pittsburgh! When I first moved to this fabulous city, I had dinner at Church Brew Works. If you get the opportunity to visit Pittsburgh, I would definitely recommend having dinner at this beautiful old church turned pub. Anyways, it was a lovely day in Spring that I had a bite of my very first pierogi pizza - crispy crust, creamy potatoes, and sweet onions. DELISH!
If y'all follow me on Instagram, I'm sure you can tell I am kind of obsessed with skillet pizza lately. So, I decided to create MY own version of pierogi pizza. Whoever thought to put mashed potatoes on pizza is a genius. Seriously. Now try this!
- Trader Joe's Pizza Dough
- 1 lb Yellow Potatoes
- 1/4 cup Butter, unsalted + 1 tablespoon
- 1/4 cup Milk
- 2 cups shredded Cheddar Cheese
- 1/2 onion, sliced
- Allow dough to rest on countertop for 12 to 18 hours. This will allow it to double in size!
- Sprinkle the dough with a little flour so that it becomes less sticky and workable.
- Grease a 10 inch cast iron skillet with the olive oil. Place the dough in the greased skillet, and flatten with oiled fingertips. Spread the dough close to the edges of the skillet.
- Cover the skillet with a lid, and let sit for 1 hour.
- Meanwhile, boil potatoes in salted water for 30 minutes. Remove cooked potatoes from heat, and run under cold water. Peel the skin off potatoes, and set them back in pot.
- Add 1/4 cup butter and milk to potatoes, and mash until creamy. Fold in 1/2 cup shredded cheddar cheese.
- In a small saucepan over medium heat, add 1 tablespoon of butter and sliced onions. Allow onions to caramelize, then set aside.
- Preheat oven to 550 degrees F (or the highest temperature setting).
- Spread potato and cheese mixture evenly over pizza dough. Top with a layer of cheese, and sprinkle with caramelized onions.
- Begin to cook the pizza on the stove top over medium-high heat for 3-4 minutes.
- Transfer heated skillet into oven, and bake for additional 10-12 minutes, or until golden.
- Remove hot skillet carefully from oven. Serve immediately!