Pierogi Puff Pastry Pizza
This pierogi puff pastry pizza is the ultimate comfort food! It tastes exactly like the old school pierogi pizzas you had growing up, with a cheesy mashed potato layer, topped with caramelized onions. Delish!
Ingredients
- 2 tablespoons olive oil
- 3 sweet onions, thinly sliced
- kosher salt and pepper
- 1 pound yukon gold potatoes, peeled and chopped
- ⅔ cup heavy cream
- 6 tablespoons butter
- 4 ounces grated cheddar cheese
- 4 ounces grated mozzarella cheese
- 1 sheet puff pastry, refrigerated or frozen
- 1 large egg + 1 teaspoon water, beaten for egg wash
- chives or fresh herbs for topping
Instructions
- Preheat the oven to 425 degrees F.
- Heat the olive oil in a pan over medium heat. Add the onions with a pinch of salt and toss. Cook, stirring occasionally, until the onions start to soften, about 15 to 20 minutes. Reduce the heat to low. Continue to cook for another 45 to 60 minutes, stirring often, as they turn golden and caramelized.
- While the onions are cooking, make the mashed potatoes. Place the potatoes in a pot of cold water. Bring the mixture to a boil and boil for 10 to 15 minutes, until the potatoes are fork tender. Drain the potatoes.
- In the same pot, add the cream and butter. It will melt and become warm since the pot is still hot. Add the potatoes back into the pot with the cream and butter, mashing them until smooth. Add a few pinches of salt and pepper until they are seasoned. Stir in the cheddar cheese.
- Place the sheet of puff pastry on a baking sheet lined with parchment paper. Poke the pastry all over with a fork. Spread the mashed potatoes on the pastry in a very thin, even layer, leaving a 1-inch border. Top with the mozzarella. Brush the outer border with the egg wash.
- Bake for 15 to 20 minutes, or until the pastry is golden and puffed.
- Remove from the oven and top with the caramelized onions. Top with chives or fresh herbs. Slice and serve immediately.
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