Pagach – aka Pierogi Pizza – is pizza crust topped with cheesy mashed potatoes and buttery sautéed onions and then baked until it’s golden brown and delicious. How could that
Up here in Northeast Pennsylvania, Pagach (or pagash as it’s sometimes spelled) is very popular. It’s a dish of Slavic origin (Polish in my case). You’ll find it in most local pizza shops, and many of our moms and grandmas often made it at home.
Pagach (we pronounce it paw-gotch; some say puh-gosh) is some serious carb-a-licious, cheesy comfort food. It’s totally addictive, and you will definitely want to eat more than one piece.
Sweet Tomatoes Pizza, Newton Center
Pagach is sometimes referred to as Pierogi Pizza because the potato and cheese topping is pretty much the same potato and cheese filling that’s stuffed into pierogi.
I’ve had Pagach two different ways: one with the potatoes stuffed between a top and bottom crust, and one with just a bottom crust with the potatoes spread on top. Also, some have onions, and some don’t. Most use cheddar cheese, and some use mozzarella (or both).
The recipe that I’m sharing with you today is the way my mom and dad always made it (and the best way as far as I’m concerned) – just a bottom crust with a cheesy potato and sautéed onion topping that’s baked, and then you spread on more buttery onions and cheese and broil it until golden brown.
Pizza And Italian Food
My mom was the cook in our house, but this is one of a few recipes where my dad would actually get in the kitchen with her, and they would cook it together while my sister, brother and I watched and waited with anticipation.
In their earlier days of making pagach, mom and dad used thawed frozen bread dough as the crust, which was very good.
Later on, they started using a store-bought pre-baked Sicilian-style pizza crust, which not only made it better because the crust was much more sturdy and crisp, it also made it a much easier recipe since there was no dough to fuss with!
When (not) In Rome: Trapizzino At Home
Pagach is delicious eaten fresh and hot from the oven, of course, but let me just say that it is also very good at room temperature, and it’s even really good cold.
Yes, cold! Since I was a kid, I have always enjoyed eating a leftover piece straight from the refrigerator as a snack. Just try it!
I hope you try this recipe for Pagach (Pierogi Pizza) a try and love it as much as I do. Thanks for visiting today!
Home — Sweet Tomatoes
Pagach – aka Pierogi Pizza – is pizza crust topped with cheesy mashed potatoes and buttery sautéed onions and baked until it's golden brown and delicious! Ever been to Sweet Tomatoes? If not, it’s got a yummy salad bar with equally delicious soups, not to mention they have amazing fresh baked muffins. They also have this pizza bread they serve that we absolutely love. It’s pizza sauce & cheese atop of focaccia bread and it’s fabulous. I also saw where Buddy Valastro made some pizza bread on his show “Kitchen Boss” a while back and it had me itching to make some at home. This turned out better than I expected and dare I say it, better than Sweet Tomatoes! The bread had a nice crunch on the outside but was soft on the inside, and of course anything topped with pizza sauce and cheese is going to be fabulous! We had these for dinner with a side but you could also do this as an appetizer or a bread to compliment your entree. Definitely make this soon! The great thing about this focaccia is you hardly have to let it rise at all! Just a total of thirty minutes!!
In a small bowl, add warm water and honey and stir until honey dissolves. Pour honey mixture into the bowl of a stand mixer and sprinkle yeast on the top. Let stand for 5 minutes until the yeast begins to foam. Add in 1 tbsp. salt & 1 tbsp. olive oil. Using the paddle attachment, mix on low speed just until combined. Add in flour a little at a time, until the dough begins to come together. Switch to the dough hook attachment and knead on medium high speed until smooth and elastic and the dough clears the sides of the bowl, but sticks to the bottom.
Place the dough in a lightly oiled large bowl, turning dough to coat, and cover with a kitchen towel. Allow to rise until doubled in volume, approximately 20 minutes.
Souplantation Frankenstein Creations Aka Design Your Own Delicious
Preheat oven to 415 degrees. Drizzle olive oil onto a baking sheet (I used one that is 16 x 12 x 1) and spread oil to coat. Turn dough out onto oiled baking sheet and spread and flatten the dough until it covers the baking sheet evenly. Using your fingertips, make indentations all over the dough approximately 1 inch apart. Drizzle the focaccia with 2 tbsp. of olive oil. Let rise for 10 minutes.
After the dough has risen, bake the focaccia for 7 minutes. Remove from oven and spoon pizza sauce over the dough and then top with cheese, leaving about a half inch around the border. Bake for approximately 10-12 minutes until cheese is bubbly and crust is lightly golden. Remove from oven and cut into squares or rectangles to serve.
Combine all ingredients in a food processor or blender. Blend until smooth, about 30 seconds. Transfer to a bowl or container and refrigerate until ready to use. Makes enough sauce for 3 pizzas. I freeze the leftover sauce and pull it out whenever I need it.Homemade pizza has never been easier with this easy homemade Pizza Dough Recipe! Easy to follow, minimal ingredients required and always delicious. Turn your pizza dough into Stromboli, calzones or just whip up a plain old pie. You will love this recipe!
Ciabatta Pizza Bread.
The hardest part of pizza making at home is the crust. I’ve been making my own pizza dough for years but I could never get it
Right. It was never chewy and/or crispy enough. But after lots of testing and switching over to bread flour, I recently perfected my crust, getting it up to par with the pizza restaurants. I did lots of research and lots of testing and I’m so happy to share this recipe with you today. It really is the BEST Pizza Dough Recipe!
Ok, friends, here’s the list of ingredients you’ll need to make the best homemade pizza dough ever. Nothing crazy or out of the ordinary:
Best Focaccia Flavors Recipes
For homemade breads, I always suggest using Bread Flour. Bread Flour has higher gluten content (12-14%) which gives you that chewy texture you want for a Ciabatta, French Bread or Pizza Dough. Kneading the dough develops gluten as you go, but starting with a flour that has a higher gluten to begin with is the trick for pizza dough that is just like the kinds you’d buy from the store or get at a restaurant. King Arthur Flour is my favorite bread flour.
In a pinch, you can absolutely use all-purpose flour which has a lower gluten content (8-11%), so the results won’t be quite as chewy but (pro tip!) if you knead the dough a little longer, you can develop more gluten and make it work. If you don’t have bread flour, don’t let that stop you from making this recipe. It will absolutely work with all purpose.
In a large mixing bowl, preferably the bowl of a stand mixer, stir yeast and honey into warm water. Let yeast mixture sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.
Pizza Pasta Salad
Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands. The dough should also be cleaning the sides of the bowl but still sticking to the bottom. This is normal!
Once you reach this stage, turn the mixer on a low to medium speed to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean!
Lightly grease the bowl & the ball of dough with olive oil so it doesn’t dry out, cover with plastic wrap and let it rise at room temperature 1-2 hours or until it’s doubled in size. That’s it! If your house is on the cooler side, place it in your oven with the light on.
Sweet Tomatoes Pizza, Needham
Now you can turn this dough into anything your little heart desires (maybe try grilling your pizza). Divide into 2 separate dough balls if you want two 12″ pizzas, which is what this recipe makes. Feel free to divide them again for personal pan pizzas so everyone can choose their favorite toppings! To spread the dough you can use a rolling pin but I always just use my hands!
Forming, rolling and stretching your
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