My husband and I love pierogi. The other night I wanted to make pierogies and I didn’t have any in the freezer. I made a pot roast instead with some garlic mashed potatoes. We had mashed potatoes left over so I made some pizza crust (TOH whole wheat) and thought well I can make a pierogi pizza. Now it is a favorite!

Ingredient:

http://www.tasteofhome.com/recipes/thin-crust-pizza-dough

~1-1/2 cups of cheddar cheese

~1 cup left over seasoned mashed potatoes (I used roasted garlic)
~1/4 tsp garlic salt
~1/2 chopped onions sautéed in 1 tsp butter
1 TB cornmeal

salt and pepper to taste

Directions:

Preheat oven with pizza stone at 500 for one hour.
In the meantime get your crust recipe going or thawing if you are using a store bought dough frozen or fresh)

Roll out dough and sprinkle cornmeal on either a pizza peal or back of a sheet pan and set dough on top of the spread out cornmeal this makes it easier to slide the dough onto the hot pizza stone. Sprinkle garlic salt over the dough and make fork marks in the dough to prevent the dough from bubbling up in the oven. Now place the dough in the oven.

Let the dough bake for 5 minutes and then remove from the oven.

While the dough is pre baking sauté up the onions. Get a pan hot (medium heat) and melt the butter and the onions. Cook until the onions are transparent about 5-8 minutes.

Spread out the mashed potatoes on top of the dough. Sprinkle the sautéed onions. One top of the onions sprinkle the amount of cheese you would like on top and bake pizza for 10-15 minutes.

Be careful the mashed potatoes are a good insulator and make this pizza hot.