Perogy Pizza

As always, you won’t find a long, detailed, story ahead of a recipe post on my site (it drives me crazy when you need to scroll forever to find the recipe….whyyyyyy?) So, here it is! Delicious, make-at-home perogy pizza at a fraction of the cost of the restaurant version! Enjoy!

Perogy Pizza


  • 1 pizza crust store bought or home made
  • 4 russet baking potatoes (peeled, and sliced thin)
  • 2 tsp garlic powder divided
  • ½ tsp cayenne pepper
  • ½ tsp onion powder
  • salt & pepper to taste
  • 2 cups water
  • 2 tsp vegetable oil
  • 5 slices bacon cooked and chopped into bits
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup sour cream
  • ½ cup green onion diced


  • Preheat oven to 425 C.
  • Prepare pizza dough according to package directions, or make your own
  • Place the sliced potatoes, 1 tsp garlic powder, cayenne pepper, onion powder, salt and pepper in a skillet with about 2cups water, just enough to cover the potatoes. Cook covered on medium-high heat until potatoes are tender. Remove lid and simmer until most of the water is gone (alternatively you can drain remaining water if your potatoes are tender enough).
  • Add oil to the skillet and pan-fry the potatoes until lightly golden brown, about 5 minutes.
  • Mix 1 tsp garlic powder with ½ cup sour cream, and use this as your pizza sauce base.
  • Layer the potatoes on the pizza crust to cover it entirely; it’s OK if they overlap.
  • Next, top the potatoes with bacon, then the shredded cheese.
  • Place pizza in the oven and cook according to your pizza dough instructions.
  • Remove from oven and top with the fresh green onion and sour cream as garnish or as a side for dipping.


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