Mashed potatoes on pizza — it sounds unusual, but pierogi pizza is a delicious reality.
In Pittsburgh, pierogies are a culinary institution. From neighborhood gatherings to the playful pierogi races at PNC Park, we take these filled dumplings seriously. While many of us grew up with store-bought versions, there’s something special about the homemade variety — and there’s an even bolder twist: turning those classic flavors into a pizza.
This pierogi-style pizza combines a crisp crust with creamy mashed potatoes, sweet caramelized onions and a blanket of melted cheddar. It’s indulgent and comforting — a carb-forward dish that’s perfect for a weekend treat or a fun dinner when you want something different.
There are three things to know before you start. First, while this pizza is straightforward, you’ll need to prepare mashed potatoes and caramelized onions ahead of time if you want the process to go smoothly. Second, because the potato topping is heavy, parbaking the crust helps prevent a soggy base. Third — and perhaps most importantly — it’s dangerously easy to eat several slices in one sitting.
Pierogi Pizza
Yield: 4 servings
Ingredients
- 1 batch pizza dough (store-bought or homemade)
- 2 lbs russet potatoes, mostly peeled and chopped
- 1/4 cup butter + 1 tablespoon for caramelizing onions
- 1/2 cup milk
- 2 medium onions, sliced
- 2 cups grated cheddar cheese (or your preferred melting cheese)
- Salt and pepper to taste
Instructions
- Prepare your pizza dough and allow it to rise according to the recipe or package instructions. Press the dough into a lightly oiled pizza pan or baking sheet.
- Preheat the oven to 375°F (190°C). While the oven heats, place the potatoes in a pot of salted water and boil until fork-tender, about 20–30 minutes depending on size. Drain and return to the pot.
- In a skillet over medium heat, melt 1 tablespoon of butter and add the sliced onions. Cook slowly, stirring occasionally, until deeply caramelized and sweet. Remove from heat and set aside.
- To the drained potatoes, add 1/4 cup butter and 1/2 cup milk, then mash until smooth and creamy. Season generously with salt and pepper. Stir in 1/2 cup of the grated cheddar so the potatoes are rich and slightly cheesy.
- Parbake the pizza crust for 10–15 minutes to firm the base. Remove from the oven and spread the mashed potato mixture evenly over the crust using a spatula.
- Scatter the caramelized onions over the potatoes, then sprinkle the remaining cheddar cheese on top.
- Bake the assembled pizza at 375°F (190°C) for 25–30 minutes, or until the cheese is melted and the crust is golden. Let the pizza rest for a few minutes before slicing to help the topping set.
Notes
Use your favorite mashed potato method if you prefer — adding sour cream or cream cheese will make the topping even richer. Parbaking the crust is a key step to avoid a soggy bottom when working with a moist potato topping.
Did you make this recipe?
Share a photo on social media and tag it with the name of the dish you used so others can find and enjoy this creative take on pierogi flavors.
Ready to try it? Expect comfort food-level satisfaction and a likely food coma — and that’s part of the fun.