Pittsburgh · 1990s
Pierogi pizza
Mashed potato, onions cooked down in butter, cheddar
Scale the dough for thisCarbohydrate on carbohydrate, from a city that also puts fries inside a sandwich and is not taking questions. Nobody can point to who did it first, which is usually the sign of a thing several people did at once. The mash needs to be looser than you would serve at dinner, otherwise it sits on the crust as a solid slab and never picks up any heat.
The build
- Cook two large onions down slowly in butter until they are sweet and brown. This takes forty minutes and there is no shortcut.
- Beat the mashed potato loose with butter and a splash of milk, then season it harder than you think.
- Brush the proofed dough with butter, spread the potato in an even layer, then the onions.
- Cheddar and mozzarella over the top.
After the oven Sour cream, chives, and cracked pepper.
The bake
Oven245°C473°F
Time18-22 minutes
Give it the time. The potato needs to dry out at the surface and take colour, or the whole thing tastes like a side dish.
On top
- Sauce
- None. Butter brushed on the dough, and the potato is the layer.
- Cheese
- Sharp cheddar, some mozzarella to bind, and a spoon of the mash beaten with cream cheese if you want it to taste properly of pierogi filling.
You got it right when Brown blistered peaks on the potato and onion sweet enough to notice against the cheddar.