Perogy Pizza Recipe (Boston Pizza copycat)

A few months back, I had a Spicy Perogy Pizza from Boston Pizza (BP) and decided I needed to try to replicate it at home. So I ordered another one and dissected it, and made a copycat. If you've had BP's Perogy Pizza and loved it as much as I do, and want to make it at home, now you can!

piece of perogy pizza on a white plate with whole pizza and small bowl of chili flakes and sour cream in the background

This was inspired by the fact that I love perogies! And being Ukrainian, I have made perogies into a number of other dishes: Loaded Pierogi Soup, Perogy Zucchini Boats, Perogy Potato Salad (Award-winning), Easy Pierogi Stuffed Mushrooms, and Pierogi Breakfast Casserole. And since I also LOVE pizza, this was the perfect recipe! This pierogi pizza is ideal for your next game day (you'll want to have it during football season) or Friday night pizza night!

🍒Reader Review

"This is a wonderful recipe!" ⭐⭐⭐⭐⭐

Recipe Overview:

Ready In: 33 Minutes
Serves: 10 slices
Calories: 322 kcal (per slice)
Main Ingredients: Potatoes, sour cream, bacon, mozzarella, and sharp cheddar.
Dietary info: Weight Watchers friendly (with specific swaps), Vegetarian (if bacon is omitted).
Weight Watchers Points: As low as 5 ww points per slice (if using 2-ingredient dough and fat-free swaps -see WW points below) or approx. 9-12 points for a standard slice if using full-fat ingredients and prepared crust.
Difficulty: Easy
Why You'll Love It: This is a delicious at-home version of the famous Boston Pizza classic! It captures all those nostalgic Ukrainian flavors-creamy potatoes, salty bacon, and zesty sour cream-on a crispy pizza crust for the ultimate Friday night win.

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🥘Ingredient Notes

It wasn't hard to figure out what went into Boston Pizza Perogy Pizza:

ingredients for perogy pizza in glass bowls (labelled)

Russet Potatoes: I highly recommend Russets because they are high in starch and low in moisture. This ensures they get fluffy in the microwave and stay on the pizza without becoming gummy.
Sour Cream: This acts as your "pizza sauce." It provides the essential tang that mimics a real pierogi feast. You can use full-fat, light, or even Greek yogurt for a lower-point option.
Costco Pre-cooked Bacon: This is my favorite "Lazy Way" shortcut! It saves you from the grease and mess of frying bacon and gets your pizza in the oven in record time.
Tamed Jalapeños: I specifically use Mezzetta Tamed Jalapeños. They provide that spectacular tangy "zip" without overwhelming heat, making the pizza much more family-friendly.
Cheese Blend: Using a mix of Pizza Mozzarella (for that spectacular stretch) and Old/Sharp Cheddar (for a savory bite) is the secret to a high-impact flavor profile.
Pizza Dough: You can make your own dough or use store-bought. *See below in variations and substitutions for recipes

*Please see the recipe card for a full list of ingredients and quantities.

📖Variations & Substitutions

Pizza Crust - You can use store-bought, pita bread, balady bread, bread machine pizza dough, or a 15 Minute quick pizza dough or 2 ingredient pizza dough. You can make your pizza on thin crust or thicker crust, whichever you prefer.
WW friendly- use WW 2 ingredient pizza dough, turkey bacon, low-fat or fat-free cheddar cheese and sour cream
Gluten-free - use gluten-free pizza crust
Lactose-free/Dairy-free- Use lactose free cheese or vegan cheese with my quick pizza dough (it's dairy-free)
Vegetarian - Skip the bacon!
Jalapenos - use actual jalapenos and more chili flakes to make this spicier. You could also sprinkle a teaspoon of cayenne pepper over the sour cream base, as well as the chili flakes. You could also use more tamed jalapenos or chop them up so they spread more evenly over the pizza.
Deluxe - add fried onions or caramelized onions as well!
Bacon - use turkey bacon or bacon bits instead

🔪Step-by-Step: How to make Perogy Pizza

Boston Pizza uses cactus-cut potatoes on their pizza and there are several ways to cook them (boiled, fried, baked, in the air fryer) but making them quickly in the microwave made the most sense to me. Then they finish cooking the pizza in the oven.

I've updated this recipe to be even safer and more eco-friendly! A lovely reader named Pam from Nova Scotia pointed out the health concerns of microwaving with plastic wrap. Instead, I've found that using a damp paper towel to steam the potatoes for this pizza works well-it traps the moisture perfectly and gives the potatoes that light, fluffy texture we need for an authentic pierogi taste!

PREP: Spray a 14-inch pizza pan with non-stick cooking spray and preheat oven to 400 degrees F/205 degrees C.

Step 1: Make Quick Cactus Cut Potatoes: Peel and slice potatoes into 1/16 of an inch (2mm).

Potatoes on a plate, covered in plastic wrap.

Step 2: Cover the potatoes with a damp paper towel to steam the potatoes. * Although the photo shows plastic wrap, I now suggest using a damp paper towel. To get your potato slices tender enough for the pizza, place them in a microwave-safe bowl with a tiny splash of water. Cover with a damp paper towel and microwave. The towel creates a 'mini steam room' for the potatoes, ensuring they are soft and ready to melt into the cheese, without the need for plastic wrap.

Cooked cactus potatoes on cutting board and on plate, covered in plastic wrap

Step 3: Cook for 3 - 3 ½ minutes on high in the microwave. Remove the paper towel. Once cooled, cut larger pieces in half.

Step 4: Prepare pizza dough according to instructions or follow your favorite homemade recipe. Add sour cream on to the pizza crust to pizza and as you would sauce, then sprinkle on salt and pepper.

Spicy toppings and bacon added to perogy pizza.

Step 5: Add sliced potatoes evenly on pizza, then sprinkle crushed chili. Add jalapenos evenly, then add chopped bacon.

Shredded cheese added to the perogy pizza.

Step 6: Spread shredded sharp cheddar and mozzarella cheese evenly over the top of the pizza.

Baked Perogy Pizza with Sour cream in the middle

Step 7: Bake in a preheated oven for 18 to 23 minutes, or until golden brown on top.Cool for 5 minutes. Allow the pizza to sit for about 5 minutes. Serve each slice of pizza with a dollop of sour cream and chopped green onions. Sprinkle with parmesan cheese, if desired.

Expert Recipe Tips

The "Perfect Potato" Steam: To get your potato slices tender enough for the pizza, place them in a microwave-safe bowl with a tiny splash of water. Cover with a damp paper towel and microwave. The towel creates a 'mini steam room' for the potatoes, ensuring they are soft and ready to melt into the cheese, without the need for plastic wrap.
Slice Thin: Use a mandoline or a very sharp knife to get the potatoes to about 1/16 of an inch (2mm). For the most authentic copycat, cook in the microwave for the time allotted, before adding to the pizza.
The Perforated Pan Trick: For the ultimate crispy crust, use a perforated pizza pan. It allows the hot air to hit the bottom of the dough directly, preventing the dreaded "soggy middle".
Layering for Flavor: Always put the chili flakes and jalapeños under the cheese.
Cool Before You Garnish: Let the pizza cool before adding the fresh green onions and the final dollop of sour cream.

👪 Serving Size

This Spicy Pierogi Pizza recipe makes 10 servings (slices). However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You will just need additional pizza pans

🔢WW Points

This recipe is Weight Watchers friendlier at 5 ww points, using WW 2 ingredient pizza dough, turkey bacon (Lilydale is lowest points), low-fat or fat-free cheddar cheese, partly skimmed mozzarella, and fat-free sour cream.

🥗 What to Serve with Perogy Pizza

I serve this perogy pizza with chopped veggies or a side garden salad, but it also goes well with this Strawberry Spinach and Pecan salad (shown), Healthy Artichoke and Red Pepper Coleslaw, or this Quick Cucumber Kimchi. If you're looking for the perfect dessert, try it with The Best Saskatoon Berry Pie (with Easy Stovetop Filling )!

strawberry spinach pecan salad in a large bowl with flower print and wooden utensils

🍽Equipment

You'll need a (14 inch) large round pizza pan for this recipe. I also like to roll my pizza dough right out onto the pan using this silicone pastry/pizza rolling pin (affiliate link). Then I don't have to worry about transferring it. I also use a perforated pizza pan (affiliate link)-this is the trick to crispy pizza dough! Another way to keep pizza crispy, is to bake it in a cast iron frying pan (affiliate link), as well as a pizza stone.

🌡️Storage

Store this pizza in an airtight container in the fridge for up to 4 days. You could also freeze it whole (after it's cooked) or freeze leftovers for up to 3 months

❔ Recipe FAQs

Is this pizza really like Boston Pizza's?

Yes! I spent time "dissecting" the original to get the layers just right. The combination of the sour cream base, cactus-cut potatoes, and the kick from the chili flakes and tamed jalapeños is a dead ringer for the BP classic.

How do I prevent a soggy pizza?

There are two secrets: 1. Use a perforated pizza pan to allow air to circulate. 2. Ensure your potatoes are drained of any excess water after steaming them in the microwave.

Can I make this on a pre-made crust?

Absolutely. If you're in a time crunch, a store-bought pre-baked crust (like Boboli) or even a large pita bread works beautifully. Just skip the pre-baking step and go straight to adding your toppings!

What if I don't have a mandoline to slice the potatoes?

Don't worry! You can use the slicing blade on a food processor or just a very sharp chef's knife. The goal is to get them as thin as possible so they "steam" quickly in the microwave.

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