Spicy Perogy Pizza
Indulge in the ultimate comfort food mashup with this Spicy Perogy Pizza, a unique twist on traditional pizza that’s bursting with bold flavors! Combining the heartiness of tender baby potatoes, the gooey richness of mozzarella and cheddar cheeses, and the irresistible crunch of crumbled bacon, this pizza is a crowd-pleasing masterpiece. Elevated with a spicy kick from red pepper flakes and drizzles of tangy Sriracha and creamy sour cream, it perfectly captures the essence of perogies in every bite. Finished with a sprinkle of fresh green onions, this 12-inch pizza is easy to prepare and ready in just 40 minutes, making it an ideal choice for weeknight dinners or game-day gatherings. Whether you’re a spice lover or simply craving something indulgently different, this Spicy Perogy Pizza is guaranteed to steal the show!
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Recipe Information
Ingredients
- 1 12-inch round Pizza dough
- 8 small Baby potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Shredded cheddar cheese
- 0.5 cups Sour cream
- 4 slices Cooked bacon, crumbled
- 3 stalks Green onions, chopped
- 2 teaspoons Sriracha
- 1 teaspoon Red pepper flakes
Instructions
Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat as well.
Bring a small pot of salted water to boil. Add the baby potatoes and cook for about 10 minutes, or until fork-tender. Drain and let cool slightly.
Slice the potatoes into thin rounds, about 1/4 inch thick.
Roll out the pizza dough on a floured surface to form a 12-inch round. Transfer the dough to a pizza pan or parchment paper.
Brush the entire surface of the dough with 1 tablespoon of olive oil. Sprinkle with salt and black pepper.
Spread the shredded mozzarella and cheddar cheeses evenly across the dough, leaving a slight border for the crust.
Arrange the sliced potatoes in a single layer over the cheese.
Drizzle the remaining olive oil over the potato slices, then sprinkle with red pepper flakes for a spicy kick.
Transfer the pizza to the oven (or onto the preheated pizza stone) and bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven and let it cool for 2–3 minutes. Drizzle the sour cream and Sriracha over the top using a spoon or squeeze bottle.
Sprinkle the crumbled bacon and chopped green onions evenly over the pizza.
Slice and serve immediately for a spicy, perogy-inspired treat!
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 274 mg | 92% | |
| Sodium | 6018 mg | 262% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 13.8 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1909 mg | 147% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2175 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
