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Perogy Pizza

Print Recipe
Course Main Course

Ingredients
  

  • 1 pound pizza dough use my quick pizza dough recipe

Main Topping

  • 3 medium Russet potatoes, washed, scrubbed, sliced into 1/4-1/8" rounds
  • 1/4 cup diced jalapeno peppers, bell peppers, or onions
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp vegetable oil

Sauce

  • 1/2 cup sour cream
  • 1/4 cup caesar dressing see below
  • 2 tbsp grated parmesan cheese
  • 1/4 tsp red pepper flakes

Final Topping

  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozarella cheese
  • 1/2 cup cooked bacon, chopped to large bits, 1/4" tops
  • 1/2 cup diced green onion ( optional as garnish )
  • Dollop of sour cream per serving.

Instructions
 

  • If using a pizza stone, put it in the oven before preheating.
  • Preheat oven to 425 F

Main Topping

  • Toss ingredients in a bowl
  • Spread on parchment paper, minimal layering.
  • Bake at 425 for 15 minutes, or until edges start to turn goden brown.
  • Remove and let cool at least 15 minutes.

Sauce

  • Stir all the ingredients together and set aside.

Final Topping

  • Have these ingredients prepped, in separate bowls until needed.

Assembly

  • Roll out a thin crust.
  • Spread the sauce on the crust, stopping 1/2" from the edge.
  • Cover the sauce with the main topping, slight overlap with the potatoes is ideal.
  • Sprinkle 1/4 of the bacon and garnish.
  • Top with the 2 types of shredded cheese.
  • Bake at 500F until goldedn and bubble, 10-15 minutes.
  • Sprinkle remaining bacon and garnish.
  • Serve with sour cream

Notes

Simple Caesar
  • 1/2 cup mayo
  • 1 minced garlic clove
  • 2 tsp lemon juice, more to taste
  • 1 tbsp water
  • 1/2 tsp Worcestershire, more to taste
  • 1 tsp Dijon mustard
  • 1/3 cup grated Parm 
  • 1/8 tsp salt
  • 1/4 tsp pepper, to taste
Whisk liquids together, pour into a bowl with the rest of the ingredients, adjust to taste, serve.