Cook Time:
30 mins
Prep Time:
8 hrs
Servings:
4
Chef notes
This recipe combines two great party foods — pierogies and pizza — into one deliciously over-the-top party dish. Pizza has never been easier with store-bought dough, and the sauce is easy as 1-2-3; it puts the jarred sauces with all that sodium to shame!
Technique tip: Caramelizing onions in a slow cooker takes out all the work!
Swap option: Can't find pierogi? Try fresh or defrosted ravioli!
Ingredients
For the onions
- 4 sweet onions
- 2 tablespoons olive oil
For the sauce
- 1 clove garlic
- 2 cups heavy cream
- 3 cups finely grated Parmesan cheese
- 10 ounces baby spinach
For the crust
- Dough for 1 pizza
- 2 tablespoons olive oil
For the toppings
- 1 cup caramelized onions
- 10-12 potato and cheese frozen pierogies
- 6 strips bacon
- 1 cup shredded Italian blend cheese
- 1/2 teaspoon red chili flakes
- 1/4 cup Italian parsley
- ¼ cup sour cream
Preparation
- Caramelize the onions: In a slow cooker on low add the onions, oil and a pinch of salt. Cook 8-10 hours, stirring every hour or so. Cook uncovered for the last hour.
- Make the sauce: In a large pot on medium heat steep the garlic, heavy cream, a pinch of salt and a hefty grind of pepper for 10 minutes. Add the cheese and stir until combined, then add the spinach and stir until it wilts and the moisture it releases into the sauce evaporates leaving a slightly thickened sauce, about 15 minutes. Taste and season with more salt, if needed.
- Par-bake the crust: Preheat the oven to 400° F. Roll the dough out to the size of a 15x10 baking sheet or a large round pizza pan. Drizzle olive oil over the top and randomly dock the dough with a fork all over to minimize bubbles. Bake the dough until golden in the center; times vary…this is a must watch. Remove from the oven.
- Bake and serve the pizza: Top the pizza first with the sauce, the onion, the pierogies with the cut sides up, bacon, cheese, and chili flakes. Bake in the oven until the cheese is melted and the edges of the crust are golden, about 8-10 minutes. Top with parsley and a drizzle of sour cream.
