This spicy perogy pizza is perfect for football season eating or just about any time of year. Perogies meet pizza and it’s very, very good!
This perogy pizza is inspired by one served at Canadian chain restaurant Boston Pizza. It starts, as always, with my favourite homemade pizza dough. It’s Jim Lahey’s No Knead pizza dough (just search for it) and you can follow that recipe and great instructions on how to make it. You can, of course, use your favourite homemade or store-made/bought pizza dough.
On top of the dough is a layer of sour cream. You might think you’re going to miss pizza sauce, but trust me, you won’t. If you like, you can serve this with a bowl of pizza sauce or marinara for dipping.
Ingredients and Substitutions
Pizza Dough – as noted above, use your favourite homemade or store-bought pizza dough.
Potatoes – As for the potatoes, be sure to use a baking (Russet) potato, for best results. The potato slices are pre-cooked for a short time in a hot oven. It’s important that they be tender before they go on the pizza, as they won’t cook much more in the short time the pizza is in the oven. I used a mandolin to slice them thinly, but a steady hand and a sharp knife always works as well. You may need to extend the oven time if your slices are thicker.
Jalapeños – The spicy part of this pizza is supplied by jalapeño peppers, that are roasted off with the potato slices. Feel free to adjust the amount according to your spicy tolerance.
Caesar Salad Dressing – any bottled Caesar salad dressing will work just fine here.
Recipe Tips
Be sure to adjust the amount of potatoes, based on your crust thickness. I like this pizza with a somewhat thin crust, so a generous single (over-lapping) layer of potatoes is fine. If your crust is thicker, add more potatoes, to keep the crust/potato ratio in order.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
Get the Recipe: Spicy Perogy Pizza
Ingredients
- 1 lb Pizza dough, store bought or homemade
For the potatoes:
- 3 medium russet (baking) potatoes, scrubbed but not peeled
- 1 jalapeño pepper, seeded and diced (about 1/4 cup diced)
- Drizzle of vegetable or canola oil
- Salt and freshly ground pepper
Cactus Sauce:
- 1/2 cup sour cream, (plus more for garnish)
- 1/4 cup Creamy Caesar Salad Dressing
- 2 Tablespoons parmesan cheese, grated
- 2 Tablespoons green onion, finely diced
- 1/8 teaspoon crushed red pepper flakes
For topping:
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup bacon, cooked, diced (about 5 slices)
- 1/2 cup fresh green onion, diced for garnish
Instructions
- (Note: If you will be using a pizza stone to cook your pizza, insert it before you preheat for your potatoes, then place your baking sheet on top of the pizza stone. This will prevent having to put your cold pizza stone into a hot oven later, which is not recommended).
- Preheat oven to 425°F (regular bake setting/not fan assisted) and line a baking sheet with parchment paper. Place sliced potatoes and diced jalapeño in a large bowl. Drizzle with a bit of vegetable oil and add some salt and pepper. Toss to combine well. Arrange potatoes on baking sheet in a single layer, slightly overlapping if necessary. Bake in preheated for 15 minutes or until potatoes are tender and just starting to turn golden on the edges (do not over-cook, but do be sure potatoes are tender, as they won't cook much further on top of the pizza). Remove from oven and allow to cool on the baking sheet for 15-20 minutes (or longer).
- Increase oven temperature to 500° F.
- Prepare the cactus sauce by stirring together the sour cream, Caesar salad dressing, Parmesan, green onion and red pepper flakes. Set aside.
- Meanwhile, form pizza dough into a 14-inch circle (fairly thin). Add cactus sauce and spread into a thin layer, leaving the edges free. Arrange potatoes slices (with jalapeno) into a layer on top of sour cream. Take about 1/4 of the diced green onion and diced bacon and scatter over the potatoes. Top with cheddar and mozzarella cheese.
- Bake in 500° oven until golden and bubbly, about 10-15 minutes. Remove from oven and top with remaining diced bacon and green onion. Serve with a dollop of sour cream in the middle.
Notes
More Pizza Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Amazing pizza, better than BP…even my two picky daughters loved it. I omitted the cheddar cheddar cheese and used only mozzarella. Thank you for the recipe!!
So glad to hear, Teresa! Thanks so much :)
Amazing Pizza, better than BP in my opinion. The only thing I did different was I did a copy cat recipe of the cactus dip for the sauce. I will be making it again!
So glad to hear, Cindy and love the sound of the cactus dip :) Thanks!
This is my son’s go to when we go to BP…so glad to see you posted a variation. It really is better than you think!
So glad you enjoyed this! I haven’t had this one in a while. I’m overdue myself :) Thanks!
It’s Friday night and this would be perfect for dinner! Will you bring me one?! This is fantastic.
Thanks Toni. I’ll be right over ;)
I remember that pizza on their menu although I never ordered it. Yours looks 100% tastier, Jennifer! You know you don’t have to convince me to put potatoes on my pizza! Gorgeous!
Thanks Julia. I’m totally won over on potatoes on pizza :)
OMG, this could be like the best pizza EVER! I have a huuuuuuuge addiction to perogies, so any kind of spin on them makes me seriously giddy! But, a PIZZA spin?? New levels of giddiness are happening over here! Sheer genius! Plus the sour cream for the sauce and jalapenos for spice? Like Whoa! Pinned! This will be make very soon in my kitchen! Cheers!
Thanks Cheyanne. I loved the sour cream sauce (and I thought I’d miss the pizza sauce, but I didn’t)
I just discovered perogys last week and fell in love! Genius idea turning them into a pizza.
Thanks Nicole. The flavours translated perfectly!
What a tasty pizza, just perfect for football season!
Thanks Laura :)
I love it when restaurants inspire something delicious like this pizza. It sounds and looks fabulous!
Thanks Chris. I am always inspired by restaurant dishes and love the challenge of recreating them at home :)
That was a very sad ending to the game – I bet he was upset :( Here’s hoping for a better year! Even if they don’t do well, maybe he will be okay eating your wonderful pizza. This is so creative and looks wonderful. Love all your recipes!
Thanks Tricia and yes, I think he would have been ok with a loss, just not the way they lost it!
This recipe is so creative — it blows all my pizza stereotypes out the window!
Thanks Sue. It always amazes me too what can be put on a pizza! :)
Jennifer – this pizza! I love potatoes on pizza – such a crispy texture and I love how they kind of soak up all the flavors of everything else going on. I can totally relate to your husband’s disappointment, I’m a huge Denver Broncos fan (was born and raised in Colorado) and I’m sure he can remember what his Seattle Seahawks did to them two years ago :) Can’t wait to try this pizza!
Thanks Jessica :) For years, I thought I wouldn’t like potatoes on pizza, but I was wrong. They’re awesome!
Jennifer, your photos are killing me today! I want that pizza ASAP! It’s gorgeous and sounds unbelievably delish!! This will be one I make when my son, Casey comes home from college for sure!!
Thanks Mary Ann and your son is sure to love this one :)
Yes!!!! This is exactly what I want on game day- comfort food, but with an elegant twist. Love the photography, too :)
Thanks Sarah :)