Pagash Pierogi Pizza Polish Pizza Recipes

PAGACH (PIEROGI PIZZA)

Steps:

• Preheat the oven to 425 degrees. Place the pizza crust on a large baking sheet (the size may vary depending on the brand of crust; my crust fits perfectly in a 17¼ x 15½-inch pan).
• Place the potatoes in a pot and cover with water. Add salt to taste. Bring to a boil and cook until fork-tender, about 10 to 12 minutes.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions and sauté until softened and lightly golden brown. Set aside ½ cup of the sautéed onions (they will be used later to top the pizza).
• When the potatoes are done cooking, drain them and return them to the hot pot. Allow them to sit for a minute or two until any excess moisture evaporates and they are no longer wet.
• Add 2½ cups of the cheese to the hot potatoes and mash until well-combined and smooth (be careful not to over-mash, as this can make the potatoes gummy). Stir in the sautéed onions (except the ones you set aside).
• Add just enough milk to help the potato mixture be a bit more easy to spread on the crust. The consistency should be tighter than mashed potatoes. ¼ cup of milk usually works for me, but add less or more as needed, being careful not to end up with loose or runny potatoes. Taste the mixture and season with salt and pepper as needed.
• Spread the potato mixture evenly over the pizza crust, leaving about a ½-inch border around the edges.
• Bake for 10 minutes or until the bottom of the pizza crust is golden brown and crisp.
• Remove the pizza from the oven and turn on the broiler.
• Spread the reserved ½ cup of sautéed onions over the top of the pizza and sprinkle with the remaining ½ cup cheese.
• Place the pizza under the broiler until the cheese is melted, bubbly, and golden brown (about 5 minutes).
• Carefully remove the pizza from the pan to a wire rack. Allow to cool for 5 to 10 minutes before slicing into 12 squares. Note: If you leave the pizza in the pan, the bottom will sweat as the pizza cools, and the crust may become a bit soggy and lose it crispness.

31 BEST PIEROGI PIZZA RECIPES

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PAGASH -- PIEROGI PIZZA -- POLISH PIZZA

Steps:

• Saute onion in butter or margarine until translucent and golden; stir into mashed potatoes along with cheddar cheese.
• Refrigerate to let flavors meld.
• Preheat oven to 400°F.
• Spread pizza crusts with potato mixture.
• Top with Provolone and Mozzarella cheese mixture and bake until shells are baked and cheese is melted.

PIEROGI PIZZA

Steps:

• Prepare your pizza dough and let rise. Once ready, press it into a pizza pan.
• Preheat oven to 375. While oven is heating, boil potatoes - I usually boil mine for about 30 minutes, depending on the size, or until fork tender. In a saucepan over medium head, add 1 tablespoon butter and sliced onions. Let caramelized, then set aside. Drain potatoes and set back in pot. Once oven is heated, add pizza dough and bake for 10-15 minutes.
• Add 1/4 cup butter and milk to potatoes and mash. Season well with salt and pepper. If you have a wonderful mashed potato recipe, now is the time to use it. Make sure potatoes are creamy and smooth. Fold in 1/2 cup shredded cheese.
• Remove pizza crust from over and begin spreading with potato mixture. I used a frosting spatula to spread evenly. Sprinkle with caramelized onions and remaining cheese. Bake for 25-30 minutes.

PAGASH - POLISH PIZZA

Steps:

• For dough, combine warm water, yeast, and the 1 teaspoon sugar; stir to dissolve yeast; set aside.
• In a large bowl, mix 1-1/2 cups of the flour, 2 tablespoons sugar, and the 1/2 teaspoon salt.
• Make a well in the center; stir in egg.
• Heat milk to 100F and stir into flour mixture.
• Stir in 2 tablespoons melted margarine and the oil.
• Stir in yeast mixture.
• Using a spoon, stir in as much of the remaining flour as you can.
• Turn out onto a floured surface.
• Knead in enough remaining flour to make a oderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball and place in a greased bowl.
• Turn dough once and cover.
• Let rise in a warm place until double (about 1 hour).
• Meanwhile for filling, place potatoes in a medium saucepan; add water to cover.
• Sprinkle with a little salt.
• Bring to boiling.
• Reduce heat and simmer, covered, for 20 to 25 minutes or until tender and drain.
• Add cheese, 2 tablespoons margarine or butter, and the 1/4 teaspoon
• Punch dough down.
• Turn out onto a lightly floured surface.
• Divide dough in half.
• Cover and let rest 10 minutes.
• On a lightly floured surface, roll one portion of dough into a 15x12-inch rectangle.
• Transfer rectangle to a lightly greased baking sheet.
• Spread filling over dough to within 1 inch of edges.
• Roll remaining dough to a 15x12-inch rectangle; place over filling.
• Pinch edges to seal.
• Prick dough every 2 inches to allow steam to escape.
• Bake in a 400ºF. oven about 20 minutes or until golden brown, covering with foil the last 5 minutes.
• Brush with 1 tablespoon melted margarine.
• Serve warm or cool.
• NOTE: you can also add sautée sliced onions and garlic to the mashed potatoes for more flavor, if you like.