Pierogi Pizza Popular Recipes

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Pierogi Pizza

"Two of my favourite matters mixed collectively; tastes like pierogis on a pizza. Tasty potatoes are unfold on a pizza crust and included in all of the traditional pierogi fixings - bacon, cheese, and green onions. Slice and serve with undeniable bitter cream for dipping."

Ingredients :

Pizza Dough:
2 1/4 teaspoons energetic dry yeast
2 teaspoons white sugar
1 cup warm water
3 cups all-reason flour
1 teaspoon salt
1/four cup olive oil
Toppings:
6 potatoes, thinly sliced
2 tablespoons olive oil
8 oz. Sour cream
2 tablespoons garlic powder
1 (8 ounce) bundle marbled Colby-Monterey Jack cheese, shredded
1 bunch inexperienced onions, chopped
1/four cup bacon bits, or to flavor

Instructions :

Prep : 35M	Cook : 10M	Ready in : 2H15M

Dissolve yeast and sugar in warm water in a small bowl. Let stand until yeast softens and starts offevolved to bubble, about five minutes.
Combine flour and salt collectively in a big bowl. Pour yeast mixture and 1/four cup olive oil over flour. Mix and knead till a sticky dough paperwork, about 5 minutes. Place dough in a massive, gently-oiled bowl and turn to coat. Cover with a towel and let upward thrust in a heat area until doubled in quantity, about 1 hour.
Place potatoes in a large pot and pour in enough water to cowl. Bring to a boil; cook dinner until potatoes are just smooth, approximately 10 mins. Drain.
Heat 2 tablespoons olive oil in a huge skillet over medium-high heat; add potatoes and prepare dinner until gently golden, approximately 5 minutes.
Preheat oven to four hundred stages F (2 hundred stages 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 flippantly over dough. Layer potatoes on top to cowl dough absolutely. Sprinkle Cheddar cheese, inexperienced onions, and bacon bits on top.
Bake pizza inside the preheated oven until crust is golden brown, 15 to 20 mins.

Notes :

This recipe makes one big thick-crust pizza or two thin-crust pizzas.
Reynolds® Aluminum foil can be used to preserve food wet, cook it frivolously, and make smooth-up easier.

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