Perogies, perogies and perogy pizza

A few weeks ago, we were inspired to make our first homemade pizza (including dough) and topping it with ham, pineapple, and FRIED EGG! The dough didn’t rise as much as I anticipated so I decided to try again. This time, it was fantastic! But instead, we made our own version of Boston Pizza’s spicy perogy pizza. I based my recipe off of this one but I made a few variations. It was fantastic! Too bad we finished it before I was able to snap a picture of it. I will have to try it again and post it later. But here’s the recipes: pizza dough (super easy and great; however, I replaced half the flour with whole wheat flour for some fiber); for the toppings I used:

Pan fry potatos by adding all ingredients in pan on medium:
1 tbsp olive oil
2-3 medium red skin potatoes, sliced
salt and pepper, to taste
garlic powder
parsley flakes
dried red chili pepper
paprika

Assembly pizza by adding:
1/3 cup sour cream
cooked sliced potatoes (from above)
mozzarella cheese, shredded
5 slices cooked crisp bacon, chopped
1/3 cup cheddar cheese, shredded

After baking, add:
dollop of sour cream
1-2 green onion, chopped

Serve!

***

A week later, I made home made perogies. I used this recipe as a reference, and naturally, I made a few adjustments. Here’s mine:

2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
2/3 cup cold water
1/2 pound bacon
5 pounds baking potatoes
1 cup shredded Cheddar cheese
salt and pepper to taste

After boiling the perogies, we fried them up with some Kielbasa sausage, red onions and garlic. Topped it off with sour cream and fresh green onions. (Eric fried an egg on top and used ketchup as well, not bad!) Hello comfort food, fantastic!


The recipe made about 6-8 servings, so I froze rest… will have them for time to come!

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