Pierogi PizzaNov 19th, 2011 | By Peter Minakis | Category: Bacon, Baking, Canadiana, Cheese, Featured, Flour, Herbs, Main, Onions, Pizza, Polish, Potato, Recipes
Those of you who are from Slavic countries may be familiar with Pierogies - crescent-shaped dumplings usually filled with potato and cheese and varying to meat, saurkraut fillings and even dessert varieties. Here in Canada, I was introduced to Pierogies through the two very large Ukrainian and Polish communities here in Canada. The Polish community is a closer to home with my sister-in-law being Polish (and loving Pierogies).
My favourite Pierogies are filled with potato and cheese , boiled then fried with onions and bacon and served with dollops of sour cream. Today’s pizza is inspired by Pierogies and the ingredients: dough, potatoes, cheese, onions, bacon, more cheese, more onions, sour cream ( I used Greek yogurt). I’m using my go-to pizza dough recipe and layering the flavours with a Bechamel sauce followed by a layer of thinly sliced potatoes. It’s important to thinly slice the potatoes so that they cook in the time it takes to bake the pizza.
The remaining toppings are sliced onions, bacon and when the pizza comes piping hot out of the oven the scallions and sour cream/yogurt complete this extravaganza pizza. Pierogi pizzaa won’t win any lean-cuisine awards but it tastes great! A worthy splurge.
(makes 1 large pizza)
1/2 of one pizza recipe
1 Tbsp. unsalted butter (or olive oil)
1 tsp. of all-purpose flour
1/2 cup warm milk
salt and pepper to taste
fresh grated nutmeg to taste
1/2 cup grated sharp white cheese
4 medium Russet or Yukon Gold potatoes, peeled and thinly sliced with a mandoline
2 Tbsp. olive oil
2-3 cloves of garlic, minced
1 tsp. fresh thyme leaves
1 small onion, thinly sliced
1 cup grated aged cheddar cheese
4 strips of bacon, chopped
chopped chives/scallions for garnish
sour cream or Greek yogurt for garnish
Pre-heated 500F oven, rack set to middle position
- In a small pot, add the butter over medium heat and once melted add the flour and stir for a minute. Slowly add the warm milk while stirring and continue until the Bechamel has thickened. Add some grated nutmeg, the grated cheese and some fresh ground pepper and salt to taste. Take off the heat and reserve.
- Pre-heat your oven with the pizza stone placed inside to pre-heat. Peel your potatoes and thinly slice with a mandoline and place in a bowl with the olive oil, minced garlic, , thyme, salt and pepper to taste.
- Roll (or stretch your pizza dough and place on a cornmeal dusted pizza peel or pizza pan and evenly spread the cooled Bechamel on the pizza dough. Now lay the potato slices on the dough in a slightly overlapping circular scheme followed by sprinkling the sliced onions, grated cheddar and finally the bacon.
- Slide the pizza into your pre-heated oven and reduce to 450F and bake for 10-12 minutes or when the bacon is crisp and pizza crust just browning. In the meantime chop your chives (or scallions) and place your yogurt or sour cream in a squeeze bottle with some vegetable stock to slightly dilute it (make it squeezeable). When your pizza is ready, remove from the oven and squirt the yogurt/sour cream on it and garnish with fresh chives or scallions.
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© 2011, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.