PITTSBURGH PIEROGI PIZZA

Name: PITTSBURGH PIEROGI PIZZA
Total time: 1500 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 Pizza Shells; 2 lb Baking Potatoes, cubed; 2 tbsp butter; 1 cup milk; 1 pinch Salt; 1 pinch black pepper; 1 large onion, chopped; 1 stick butter; 8 oz cheddar cheese, grated; 1/2 lb mozzarella cheese, grated; 1/2 lb provolone cheese, grated; 1 lb bacon, crumbled; 2 tbsp olive oil; 1/2 cup green onions, chopped

Brenton Bairhalter @cook_3150031

Chicago, Illinois

A hometown favorite. This tasty 'za is one of a kind. Combing a classic cheese, onion and potato pierogi filling atop a lightly oiled crust and polished off with as much bacon and cheese as you can handle. Whether you slather the filling on thick or keep it light, there is plenty of flavor to go arahhhhnd!

Brenton Bairhalter @cook_3150031

Saved

Ingredients

25 mins

8 servings

2Pizza Shells
2 lbBaking Potatoes, cubed
2 tbspbutter
1 cupmilk
1 pinchSalt
1 pinchblack pepper
1 largeonion, chopped
1 stickbutter
8 ozcheddar cheese, grated
1/2 lbmozzarella cheese, grated
1/2 lbprovolone cheese, grated
1 lbbacon, crumbled
2 tbspolive oil
1/2 cupgreen onions, chopped

Saved

Steps

25 mins

1

Boil pot of salted water. Add potatoes. Cook about 15 minutes until tender. Drain.
2

Melt butter and milk in small saucepan.
3

Slowly add melted butter and milk mixture to cooked potatoes as you blend them with a masher or electric mixer.
4

Salt and pepper the mashed potatoes to taste.
5

Saute onion in butter. Mix in potatoes and cheddar cheese. Refrigerate mixture.
6

Coat pizza shells with olive oil than spread on potato mixture. Top with mixed mozzarella and provolone, bacon, green onions. Bake pizzas at 450 for 10-12 minutes until cheese is melted and dough is baked.