📋Perogy Pizza Recipe (Boston Pizza Copycat)

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

5 from 7 votes

📋Perogy Pizza Recipe (Boston Pizza Copycat)

This Perogy Pizza is a copycat of Boston Pizza's Spicy Perogy Pizza. It's topped with quick and easy cactus cut potatoes, sour cream, bacon, cheddar cheese, mozzarella cheese, tamed jalapenos and green onions!

Course dinner, lunch, Snack

Cuisine Canadian, North American, Ukrainian

Keyword perogy, pierogi, pizza

Prep Time 10

Cook Time 23

Total Time 33

Servings slices

Calories 322kcal

Author Terri Gilson

Ingredients

1 -14 inch pizza crust homemade or bought (see recommendations in post)
1 large russet potato washed and sliced thinly 2mm thick (1/16 inch)
salt and pepper to taste. - 1 teaspoon each
¾ cup sour cream
2 teaspoon crushed red chili pepper (chili flakes)
⅔ cup jalapenos tamed
2 cups mozzarella cheese/pizza mozzarella grated
1 ½ cup sharp/old cheddar cheese grated
6-8 bacon slices cooked and cut into pieces

Garnish

3 green onions chopped
dollop of sour cream for each piece

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat oven to 400 degrees F/205 degrees C.
Prepare pizza dough according to instructions or follow your favorite homemade recipe.
1 -14 inch pizza crust
Peel and slice potatoes into 1/16 of an inch (2mm).
1 large russet potato
Cover the potatoes with a damp paper towel to steam the potatoes.
* Although the photo (in the step-by-step) shows plastic wrap, I now suggest using a damp paper towelor an inverted microwave-safe plate. 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. This traps the steam safely and effectively for a safer, plastic-free steam!
Cook for 3 - 3 ½ minutes on high. Cut larger pieces in half once cooled.
Add sour cream on to the pizza crust to pizza and as you would sauce, then sprinkle on salt and pepper.
¾ cup sour cream, salt and pepper to taste. - 1 teaspoon each
Chop cooled potatoes in half and spread evenly on pizza, then sprinkle crushed chili. Add jalapenos evenly. Add chopped bacon.
2 teaspoon crushed red chili pepper, ⅔ cup jalapenos, 6-8 bacon slices
Spread grated cheddar and mozzarella cheese evenly.
2 cups mozzarella cheese/pizza mozzarella, 1 ½ cup sharp/old cheddar cheese
Bake in a preheated 400 degree oven for 18 to 23 minutes. or until golden brown on top.
Cool for 5 minutes. Allow the pizza to sit for about 5 to ten minutes.
Serve each slice of pizza with a dollop of sour cream and some green onions. Sprinkle with parmesan cheese if desired.
3 green onions, dollop of sour cream for each piece

Notes

A Note on the Photos: You’ll notice plastic wrap in my original process photos below. While many brands are labeled microwave-safe, I’ve since transitioned to more eco-friendly and chemical-free methods based on great feedback from my readers! I now recommend using a damp paper towel or an inverted microwave-safe plate. This traps the steam safely and effectively for a safer, plastic-free steam!

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.

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

Nutrition