Pierogi Pizza with Mashed-Potato Stuffed Crust

Ingredients

• 1 lb Prepared pizza dough (Rolled into a large pizza round; enough dough to form a stuffed outer crust)
• 1.5 lb Russet potatoes (Peeled and cut into chunks for mashing)
• 2 tbsp Olive oil (For the pizza base)
• 3 cloves Garlic (Minced; divided between the pizza base and garlic butter)
• 2 tbsp Butter (Melted for brushing the baked pizza)
• 2 cup Shredded mozzarella cheese (For the pizza topping)
• 1 Yellow onion (Thinly sliced)
• 8 oz Kielbasa (Thinly sliced)
• 1 cup Sauerkraut (Drained; squeeze out excess liquid so the pizza does not become soggy)
• 0.5 cup Sour cream (For serving or drizzling over the finished pizza)
• Salt (To taste, for the mashed potatoes and final seasoning)
• Black pepper (To taste)

Steps

1. 1

   Preheat the oven to 450°F (232°C). Place a pizza stone or sturdy baking sheet in the oven while it heats, if using one, so the crust gets good bottom heat.

2. 2

   Boil the peeled potato chunks in salted water until completely tender and easily pierced with a fork, about 12–15 minutes. Drain thoroughly, return them to the hot pot, and mash until smooth. Season simply with salt and black pepper; the potatoes should be thick enough to hold their shape rather than loose or runny.

3. 3

   Roll the pizza dough into a large round on a lightly floured surface. Leave the outside edge slightly thicker than the center so it can be folded into a crust.

4. 4

   Arrange a ring of mashed potatoes around the outside perimeter of the dough, leaving enough dough beyond the potatoes to fold over them. Keep the potato layer even so the crust cooks uniformly.

5. 5

   Fold the outer dough over the mashed potatoes and pinch or press the seam firmly closed. Check the entire circumference for gaps, since exposed mashed potato can leak during baking.

6. 6

   Transfer the dough to a pizza peel or baking sheet. Brush or spread olive oil over the center of the dough, keeping the stuffed crust mostly clear. Sprinkle the minced garlic over the oiled base.

7. 7

   Add the shredded cheese over the garlic-and-oil base. Scatter the sliced onion, kielbasa, and drained sauerkraut evenly over the cheese, avoiding an excessively thick pile in the center.

8. 8

   Bake at 450°F (232°C) until the crust is puffed and golden, the cheese is fully melted and bubbling, and the kielbasa is hot, about 15–20 minutes. Rotate the pizza halfway through if one side is browning faster than the other.

9. 9

   While the pizza bakes, melt the butter gently and stir in the remaining minced garlic. Do not let the garlic burn; it should smell fragrant and remain pale to lightly golden.

10. 10

    Remove the pizza from the oven and immediately brush the stuffed crust and, if desired, the outer edge of the pizza with the garlic butter. Rest for 3–5 minutes so the cheese sets slightly, then slice.

11. 11

    Serve hot with sour cream spooned or drizzled over the slices, or pass it at the table for dipping.

Notes

The transcript does not provide exact ingredient quantities, so amounts are practical estimates. The creator says the mashed potatoes can be prepared however desired. Drain the sauerkraut well and avoid overfilling the stuffed crust to reduce the chance of leakage. Cuisine is classified as Other because pierogi are Polish/European, a category not specifically available in the permitted cuisine list.

Nutrition per serving

• main
• pizza
• Polish-inspired
• stuffed crust
• baked
• comfort food
• kielbasa
• sauerkraut