Pierogi Pizza

01Method

1. 1

   Combine the yeast and sugar in a bowl with warm water, stirring to dissolve. Allow the mixture to rest until it becomes foamy, approximately 5 minutes.

2. 2

   In a large bowl, whisk together the flour and salt. Pour in the yeast mixture along with the oil, then mix and knead until a sticky dough comes together, about 5 minutes. Transfer the dough to a lightly oiled bowl, turning it to coat all sides. Cover with a kitchen towel and set aside in a warm spot to rise until doubled, about 1 hour.

3. 3

   While the dough rises, place the sliced potatoes in a large pot and cover with cold water. Bring to a boil and cook until just fork-tender, around 10 minutes, then drain well.

4. 4

   Warm the oil in a large skillet over medium-high heat. Add the drained potatoes and cook, stirring occasionally, until they develop a light golden color, about 5 minutes.

5. 5

   Heat the oven to 400°F (200°C).

6. 6

   In a small bowl, stir together the sour cream and garlic powder until smooth.

7. 7

   On a pizza stone, gently press and stretch the dough into a 12-inch round. Spread the sour cream mixture evenly over the surface, then arrange the potatoes in a single layer to cover it fully. Scatter the cheese, green onions, and bacon bits on top.

8. 8

   Bake until the crust turns golden brown, 15 to 20 minutes.