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This crispy Pierogi Pizza is piled high with creamy mashed potatoes, caramelized onions, crispy bacon, melted cheddar and mozzarella, then finished with a garlic sour cream drizzle. It has everything you love about classic pierogies, reimagined as an irresistible pizza.
If you’ve ever stood at the stove making pierogies and thought “what if this were easier and more shareable” — this recipe is your answer. Pierogi pizza takes everything iconic about the Eastern European dumpling: the creamy potato-cheddar filling, the sweet caramelized onions, the bacon, the sour cream — and layers it onto a crispy pizza crust that goes from oven to table in about an hour.
No dough-stuffing. No boiling. No fussing with individual dumplings. Just one sheet pan, a blisteringly hot oven, and the kind of dinner that makes people ask for the recipe before they’ve finished their first slice.
Why this recipe works: The mashed potato filling acts as both sauce and topping — it stays creamy inside while the edges crisp beautifully at 500°F. The garlic sour cream drizzle added after baking ties it all together with the tangy finish that makes a classic pierogi so good.
You’ll need
How to make pierogi pizza
- Caramelize the onions: Cook the onion in butter over medium-low heat until soft and golden, about 20–25 minutes.
- Make the potato filling: Mix the mashed potatoes, ¾ cup cheddar, sour cream, onion powder, salt, and pepper until combined.
- Make the sauce: Whisk together the sour cream, mayonnaise, garlic, milk, salt, and pepper until smooth.
- Assemble the pizza: Preheat the oven to 500°F. Stretch the dough into a 12-inch round. Spread with the potato mixture, leaving a ½-inch border. Top with the caramelized onions, bacon, remaining cheddar, and mozzarella.
- Bake: Bake for 10–12 minutes, until the crust is golden and the cheese is bubbly.
Helpful tips
- Use leftover mashed potatoes: Cold, day-old mashed potatoes are ideal because they’re firm and easy to spread. If making fresh, let them cool completely first.
- Bake hot: A 500°F oven helps make a crispy crust that can support the potato filling and toppings without becoming soggy.
- Let it rest: Allow the pizza to rest for 2–3 minutes before slicing so the filling can set.
- Choose sharp cheddar: Sharp cheddar provides the bold flavor needed to stand out against the potatoes and crust.
- Add the drizzle after baking: The garlic sour cream sauce is best added just before serving to keep its cool, tangy flavor and creamy texture.
Variations
- Vegetarian: Skip the bacon and use caramelized mushrooms instead for a rich, savory flavor.
- Kielbasa Pierogi Pizza: Replace the bacon with thinly sliced grilled kielbasa for a classic pierogi-inspired twist.
- Spicy Version: Mix crushed red pepper flakes into the potato filling and finish with a drizzle of hot sauce before serving.
What to serve with pierogi pizza
This is a rich, hearty pizza — it pairs best with lighter sides that offer contrast.
- Simple Green Salad: A crisp green salad with a light vinaigrette balances the richness of the pizza.
- Pickled Cucumbers: Tangy pickles add a refreshing contrast to the creamy potato topping.
- Coleslaw: A crunchy, slightly acidic slaw pairs perfectly with the cheesy, savory flavors.
- Roasted Broccoli: A simple side of roasted broccoli adds color and a healthy touch.
- Tomato Soup: Serve alongside a bowl of tomato soup for the ultimate comfort-food meal.
Storage & reheating
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze baked pizza (without the sour cream drizzle) for up to 2 months.
- Reheating: Reheat in a 400°F oven for 8–10 minutes until hot and crispy.
Avoid the microwave for reheating — it makes the crust soft and the potato filling gluey. A hot oven or skillet revives the crunch beautifully. Add a fresh drizzle of garlic sour cream after reheating, not before.
Frequently asked questions
Absolutely — store-bought dough works great and saves significant time. Let it sit at room temperature for 30 minutes before stretching so it relaxes and doesn’t spring back. Trader Joe’s, Whole Foods, and most grocery store bakeries all sell fresh dough by the pound.
Yes, in a pinch. Make them slightly thicker than you normally would (use a little less liquid) so the filling spreads cleanly without being too loose. The flavor won’t be quite as rich as real mashed potatoes, but it works.
You can prep all the ingredients ahead: caramelize the onions (up to 3 days ahead), make the potato filling (up to 2 days ahead), and mix the drizzle (up to 3 days ahead). Keep everything refrigerated separately and assemble just before baking for the best crust texture.
Yes, and it’s actually the preferred method if you have one. Preheat the stone in the oven for at least 30 minutes before launching the pizza. The direct heat from the stone gives you an even crispier, pub-style bottom crust.
Because it uses the classic pierogi flavor combination — potato, cheddar, caramelized onion, bacon, and sour cream — as pizza toppings instead of a dumpling filling. It’s a fusion concept that became popular across Polish-American communities in cities like Pittsburgh, Chicago, and Buffalo, where pierogies are a culinary staple.
Made this pierogi pizza? We want to hear whether you went classic bacon or switched it up with kielbasa — leave a star rating and let us know!
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Pierogi Pizza
Ingredients
Pizza
- 2 tablespoons butter
- 1 large yellow onion, thinly sliced
- 2 cups cold mashed potatoes
- 1¾ cups shredded sharp cheddar cheese, divided
- 2 tablespoons sour cream
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound pizza dough
- 6 slices bacon, cooked and crumbled
- ¾ cup shredded mozzarella cheese
- 2 tablespoons chives, sliced
Garlic Sour Cream Drizzle
- ⅓ cup sour cream
- 2 tablespoons mayonnaise
- 1 garlic clove, grated
- 1½ tablespoons milk
- ¼ teaspoon kosher salt
- Pinch black pepper
Instructions
- Caramelize the Onion: Melt the butter in a skillet over medium-low heat. Add the onion and cook for 20–25 minutes, stirring occasionally, until golden brown. Set aside.
- Make the Potato Filling: In a bowl, mix the mashed potatoes, ¾ cup cheddar cheese, sour cream, onion powder, salt, and black pepper until combined.
- Make the Drizzle: Whisk together the sour cream, mayonnaise, garlic, milk, salt, and pepper until smooth. Refrigerate until ready to use.
- Assemble the Pizza: Preheat the oven to 500°F (260°C). Stretch the dough into a 12-inch round and place on a parchment-lined baking sheet or pizza peel. Spread the potato filling over the dough, leaving a ½-inch border. Top with the caramelized onions, bacon, remaining 1 cup cheddar, and mozzarella.
- Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly.
- Finish: Let rest for 2–3 minutes. Drizzle with the garlic sour cream sauce, sprinkle with chives, slice, and serve.
Notes
- Use thick mashed potatoes, not runny mashed potatoes.
- Freshly shredded cheese melts best.
- For extra pierogi flavor, add 2 tablespoons chopped chives to the potato filling.
- A pizza stone helps make a crisp crust.
- If desired, serve with extra sour cream on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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