This Pierogi Pizza (Pagach) combines pizza dough with a creamy, cheesy potato filling, sautéed onions, and sharp cheddar for a dish that tastes just like pierogi in pizza form. It’s an easy way to enjoy the flavors of Pittsburgh-style pierogies without the labor of making individual dumplings.
Pierogi pizza—also called Slovak pizza or pagach—blends the comfort of mashed potatoes and cheese with a tender pizza crust. Traditional pagach can be baked with filling sandwiched between two layers of dough or the dough folded over the filling, but this version is made like a conventional pizza with a crust and toppings.
While some credit Pittsburgh with popularizing this hybrid, you don’t need to be Slovak or from Pittsburgh to love it. It’s a popular concession and pizza-shop item in that region, especially during football season, but it’s simple to make at home using store-bought pizza dough and leftover mashed potatoes.
Ingredients
Simple, familiar ingredients are all you need:
- Pizza dough
- 1 cup chopped onion (about 1 yellow or white onion)
- Melted butter (about 4 tablespoons, divided)
- 1½ cups mashed potatoes (leftover works great)
- 3 cups shredded cheddar cheese (divided)
- 1 cup cheddar blend or mozzarella
- Chopped green onions, for topping
Use a cookie sheet or large round pizza pan to bake. Leftover mashed potatoes are convenient, but you can make fresh mashed potatoes if needed.
How to Make Pierogi Pizza
Follow the resting or preparation directions for the pizza dough you choose. Many store-bought doughs need about 20 minutes at room temperature.
While the dough warms, sauté the chopped onion in 2 tablespoons melted butter over medium heat until soft and lightly golden. Buttery or caramelized onions are essential for authentic flavor.
Preheat the oven to 400°F. Very lightly spray a pizza pan or cookie sheet with nonstick spray or brush with a little oil—too much oil makes the crust soggy.
Press the dough into the pan, shaping it into a rectangle or a 12-inch circle to fit. Prick the dough several times with a fork to prevent bubbling, then bake the crust for 5 minutes. Remove the partially baked crust to assemble the pizza.
Warm the mashed potatoes just until they’re heated through and stir in 2 cups of the shredded cheddar until the mixture is well combined.
Brush the bottom and edges of the par-baked crust with the remaining melted butter. Spread the cheesy mashed potatoes over the crust, leaving about ½ inch of edge.
Sprinkle the remaining cheddar and the cheddar blend or mozzarella evenly over the mashed potato layer. Top with the sautéed onions.
Cooking Time
Bake the pizza for 10 to 15 minutes, or until the crust is golden and the cheese is melted and bubbling. Bake on the bottom rack for the best crust texture. This pizza is meant to have a softer crust than a traditional crisp pizza.
Let the pizza cool slightly, then cut into squares or wedges. Serve warm for the best pierogi-like experience.
What to Serve With It
Garnish with chopped green onions and offer sour cream for dipping. Kids often enjoy dipping slices in cheese or nacho sauce; you can also serve pizza sauce if preferred. A simple side salad pairs nicely with the rich, creamy pizza.
Variations
There are plenty of ways to customize pagach:
- Swap the potato filling for cabbage or sauerkraut if you prefer.
- If you don’t mix cheese into your mashed potatoes, keep them plain and use shredded cheese only as a topping, or fold in farmer’s cheese, cream cheese, sour cream, or cottage cheese.
- Use different cheeses—Parmesan, American, or sharp cheddar all work.
- For a spicy version, add red pepper flakes, cayenne, chopped jalapeño, or chili powder to the mashed potatoes and top with extra heat.
- Use onion powder or minced onion instead of fresh diced onion if desired.
- Add bacon or other favorite pizza toppings for a heartier, Americanized version.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in an air fryer or a conventional oven for best texture; the microwave will heat it quickly but may soften the crust more.
Pierogi Pizza (Pagach)
Ingredients
- 1 pizza dough
- 1 cup chopped onion (about 1 yellow or white onion)
- 4 tablespoons melted butter, divided
- 1½ cups mashed potatoes (leftover)
- 3 cups shredded cheddar cheese, divided
- 1 cup cheddar blend or mozzarella cheese
Instructions
- Preheat oven to 400°F.
- Set pizza dough out to rest or follow package instructions.
- Sauté chopped onions in 2 tablespoons melted butter until soft and lightly golden; set aside.
- Lightly spray a pizza pan or cookie sheet and form the pizza crust on the pan.
- Prick dough several times with a fork and bake the crust for 5 minutes.
- Heat leftover mashed potatoes until warm and mix in 2 cups shredded cheddar cheese.
- Remove crust, brush with remaining melted butter, and spread mashed potatoes over crust, leaving about ½ inch from the edges.
- Sprinkle remaining cheddar and the cheddar blend or mozzarella over the mashed potatoes.
- Top with the sautéed onions.
- Bake pizza 10–15 minutes or until crust is golden and cheese is melted and bubbling. Remove from oven and cut into slices.
Notes
This recipe uses leftover mashed potatoes, but you can make fresh mashed potatoes or use store-bought. Use your favorite pizza dough and pan.
Nutrition
Nutrition information is approximate.
Additional Info
I hope you enjoy this homemade pierogi pizza as much as my family does. Creamy potatoes, gooey cheese, and golden dough make a comforting and satisfying meal for busy weeknights or game-day gatherings.
If you try this recipe, please leave a comment and rating to share how it turned out.
