Pierogi Pizza

pierogi_pizza

A pizza is a great way to showcase your creative ability by bringing together new and classical flavours as a topping. This pizza is based on the classic potatoes and gravy combination.
In this inventive recipe, taking the hearty traditional flavours of Pierogi and used them as a pizza topping. Your customers (the kids oh, okay and the bigger kids) are going to love this twist on an old classic.

INGREDIENTS:
POTATO PIEROGI PIZZA:
1 large 33cm pizza base, partly cooked
2 cups MAGGI Mash, prepared
1 medium Onion, chopped
1 clove Garlic, finely chopped
3 Tbsp Olive oil
3 cups Cheddar cheese, grated
1 cup Mozzarella cheese, grated 1⁄2 cup Parmesan cheese, grated
Salt and pepper to taste
GRAVY ROAST TOMATO REDUCTION:
1 cup cherry tomatoes, halved 1⁄2 cup MAGGI Gravy, prepared
1 sprig Rosemary
1 tsp Paprika
Salt and pepper to taste
Fresh parsley to garnish.

METHOD:
POTATO PIEROGI PIZZA:

  1. Preheat the oven to 230°C.
  2. Place the pizza base onto a greased baking tray.
  3. Lightly sauté the onion and garlic in a non-stick frying pan with the olive oil, until soft and translucent.
  4. Top the pizza crust with the onion, garlic and olive oil mixture.
  5. Spread the MAGGI Potato over the top, going right to the edge.
  6. In a bowl, mix together all three cheeses and then sprinkle on the top of the pizza.
  7. Season to taste with salt and pepper.
  8. Bake in the preheated oven for 15 – 20 minutes, until the crust is brown and the cheese is bubbly.

GRAVY ROAST TOMATO REDUCTION:

  1. Place the cherry tomatoes onto a baking tray and drizzle with a little olive oil.
  2. Drizzle the MAGGI Gravy over the top.
  3. Sprinkle with the paprika and add the rosemary sprig.
  4. Season to taste with salt and pepper.
  5. Roast in the oven at 180°C for 20 minutes.
  6. Remove the rosemary sprig.
  7. Place in a pot and allow the mixture to reduce down until thick.
  8. Simmer for approximately45 minutes on low heat.
  9. Serve drizzled over the hot potato pierogi pizza and garnish with fresh parsley

Source: Nestle Professional Recipe Book  download the book here

Online source: Nestle Professional

This content has been authorised by Neil Jacobs | Channel Solutions Specialist | Nestlé Professional | East & Southern Africa Region (ESAR)

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