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.

spicy perogy pizza sliced on pizza peel

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spicy perogy pizza sliced on pizza peel

Get the Recipe: Spicy Perogy Pizza

A potato pizza, with a jalapeño and cheese, all on a fabulous creamy garlic sauce. All the flavours of perogy, in pizza form!
5 stars from 3 ratings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8 servings


  • 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


  • (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.


Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!
Cuisine: American
Course: Main Course
Serving: 1serving, Calories: 340kcal, Carbohydrates: 43g, Protein: 13g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 35mg, Sodium: 613mg, Potassium: 406mg, Fiber: 2g, Sugar: 5g, Vitamin A: 447IU, Vitamin C: 18mg, Calcium: 200mg, Iron: 2mg
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