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!

I’m about to tell you to put potatoes on your pizza!

This pierogi puff pastry has the fluffiest layer of cheesy mashed potatoes, some extra cheddar-y flavor and caramelized onions to top it all off. It’s the epitome of comfort food! 

And now that it’s lent, you have an excuse to make this for dinner. 

I’ve shared a pierogi pizza recipe before (um, over 15 years ago!) but it’s on actual pizza dough – the kind that rises and gets fluffy. It’s wonderful but lots of beige-y carbs. Like, you might actually find yourself craving another part of the meal if you just make that alone.

So, I decided to put it on puff and pastry and hello! We’re winning here. It’s the perfect combo and while it does take a few steps, it’s extra delicious.

If all things pierogi makes you think of fridays during lent at your local fish fry, you are in the right place! 

And if you’ve never had pierogi pizza before… well you’re in for a treat. Think of it as cheesy mashed potatoes on pizza. 

Yes. I just said that.

Mashed potatoes on pizza.

With cheese!!!! 

It sounds absolutely insane but if you have enjoyed pierogies in your life before, I highly suggest giving it a try. 

The classic pierogi is our favorite. The dumpling/pasta dough filled with mashed potatoes and cheese – that’s it. When it comes to add-ins, I prefer to add them into the skillet or on top of the pierogi. Like onions, for example. I don’t like onions INSIDE my pierogi. But we love caramelized onions on top!

They make it even more incredible.

Which is how these caramelized onions ended up on top of this mashed potato pizza. I swear I’m not nuts. 

Yes, it is a little high maintenance.

You have to caramelize the onions. Or least, caramelize them most of the way.

And you also have to make a small batch of mashed potatoes. Or maybe you have leftover mashed potatoes? Either way, we’re already making two items right there that are actually ingredients for our main dish. 

And THEN we can start building our pizza. A puff pastry crust. Spread on a layer of cheesy mashed potatoes.

Oh wait – top that with more cheese. 

And then bake it! Top it with caramelized onions and yep, you’re in heaven. 

You can also add any other toppings you’d serve with pierogi – sour cream, green onions, bacon – anything! 

I love this on puff pastry more than traditional pizza crust for a few reasons. The puff pastry is lighter! It’s also thinner. And flakier. It makes for a nice vehicle for your cheesy mashed potatoes and (shockingly) does not add to the heaviness of the dish. I find a traditional pizza crust to be much heavier. 

Now, sure. This could be your main meal. Just this little mashed potato pizza right here. But I prefer to make it as a side or a snack to our main dish. Then I can cut it up into smaller pieces and we can all enjoy it. 

You can serve this instead of actual pierogi… or you can go rogue and serve it WITH pierogi.

Just kidding!

I’m not that wacky. (Maybe.) 

Pierogi Puff Pastry Pizza

Pierogi Puff Pastry Pizza

Prep Time: 35 minutes mins

Cook Time: 20 minutes mins

Total Time: 55 minutes mins

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!

• 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

• 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.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

Every bite is a dream.