PAGACH (PIEROGI PIZZA)
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!
Provided by Michelle / Now Cook This!
Categories Dinner
Time 55m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Place the pizza crust on a large baking sheet (the size may vary depending on the brand of crust; my crust fits perfectly in a 17¼ x 15½-inch pan).
- Place the potatoes in a pot and cover with water. Add salt to taste. Bring to a boil and cook until fork-tender, about 10 to 12 minutes.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions and sauté until softened and lightly golden brown. Set aside ½ cup of the sautéed onions (they will be used later to top the pizza).
- When the potatoes are done cooking, drain them and return them to the hot pot. Allow them to sit for a minute or two until any excess moisture evaporates and they are no longer wet.
- Add 2½ cups of the cheese to the hot potatoes and mash until well-combined and smooth (be careful not to over-mash, as this can make the potatoes gummy). Stir in the sautéed onions (except the ones you set aside).
- Add just enough milk to help the potato mixture be a bit more easy to spread on the crust. The consistency should be tighter than mashed potatoes. ¼ cup of milk usually works for me, but add less or more as needed, being careful not to end up with loose or runny potatoes. Taste the mixture and season with salt and pepper as needed.
- Spread the potato mixture evenly over the pizza crust, leaving about a ½-inch border around the edges.
- Bake for 10 minutes or until the bottom of the pizza crust is golden brown and crisp.
- Remove the pizza from the oven and turn on the broiler.
- Spread the reserved ½ cup of sautéed onions over the top of the pizza and sprinkle with the remaining ½ cup cheese.
- Place the pizza under the broiler until the cheese is melted, bubbly, and golden brown (about 5 minutes).
- Carefully remove the pizza from the pan to a wire rack. Allow to cool for 5 to 10 minutes before slicing into 12 squares. Note: If you leave the pizza in the pan, the bottom will sweat as the pizza cools, and the crust may become a bit soggy and lose it crispness.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
POLISH-STYLE PIZZA WITH MUSHROOMS AND CHIVES (ZAPIEKANKA)
This late-night snack, popular in outdoor kiosks across Poland, is an Eastern European cousin to French-bread pizza, built on a savory base of sautéed mushrooms.
Provided by Adina Steiman
Time 40m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F; line a rimmed baking sheet with foil. Place bread halves cut side up on sheet.
- Melt butter in a medium skillet over medium heat. Cook onion, stirring, until translucent, 3-4 minutes. Add mushrooms and lightly season with salt and pepper; cook, stirring occasionally, until liquid is evaporated and mixture cooks down to a spreadable consistency, about 10 minutes more. Let cool.
- Spread 2 Tbsp. ketchup on each piece of bread. Divide mushroom mixture between pieces. Sprinkle mozzarella over each, leaving a bit in reserve. Top cheese with ham, then sprinkle ham with remaining cheese. Bake zapiekanki until bread is golden and crisp and cheese is lightly browned and bubbly, 12-14 minutes. Top with mayonnaise and your choice of toppings.
PAGASH - POLISH PIZZA
Make and share this Pagash - Polish Pizza recipe from Food.com.
Provided by Molly53
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For dough, combine warm water, yeast, and the 1 teaspoon sugar; stir to dissolve yeast; set aside.
- In a large bowl, mix 1-1/2 cups of the flour, 2 tablespoons sugar, and the 1/2 teaspoon salt.
- Make a well in the center; stir in egg.
- Heat milk to 100F and stir into flour mixture.
- Stir in 2 tablespoons melted margarine and the oil.
- Stir in yeast mixture.
- Using a spoon, stir in as much of the remaining flour as you can.
- Turn out onto a floured surface.
- Knead in enough remaining flour to make a oderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball and place in a greased bowl.
- Turn dough once and cover.
- Let rise in a warm place until double (about 1 hour).
- Meanwhile for filling, place potatoes in a medium saucepan; add water to cover.
- Sprinkle with a little salt.
- Bring to boiling.
- Reduce heat and simmer, covered, for 20 to 25 minutes or until tender and drain.
- Add cheese, 2 tablespoons margarine or butter, and the 1/4 teaspoon
- Punch dough down.
- Turn out onto a lightly floured surface.
- Divide dough in half.
- Cover and let rest 10 minutes.
- On a lightly floured surface, roll one portion of dough into a 15x12-inch rectangle.
- Transfer rectangle to a lightly greased baking sheet.
- Spread filling over dough to within 1 inch of edges.
- Roll remaining dough to a 15x12-inch rectangle; place over filling.
- Pinch edges to seal.
- Prick dough every 2 inches to allow steam to escape.
- Bake in a 400ºF. oven about 20 minutes or until golden brown, covering with foil the last 5 minutes.
- Brush with 1 tablespoon melted margarine.
- Serve warm or cool.
- NOTE: you can also add sautée sliced onions and garlic to the mashed potatoes for more flavor, if you like.
Nutrition Facts : Calories 260.1, Fat 11.3, SaturatedFat 5.7, Cholesterol 39.5, Sodium 261.1, Carbohydrate 32.5, Fiber 2, Sugar 3, Protein 7.3
PAGASH -- PIEROGI PIZZA -- POLISH PIZZA
Make and share this Pagash -- Pierogi Pizza -- Polish Pizza recipe from Food.com.
Provided by Molly53
Categories Potato
Time 40m
Yield 2 pizzas, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion in butter or margarine until translucent and golden; stir into mashed potatoes along with cheddar cheese.
- Refrigerate to let flavors meld.
- Preheat oven to 400°F.
- Spread pizza crusts with potato mixture.
- Top with Provolone and Mozzarella cheese mixture and bake until shells are baked and cheese is melted.
Nutrition Facts : Calories 473.9, Fat 35.3, SaturatedFat 22.1, Cholesterol 103.9, Sodium 943.1, Carbohydrate 17.2, Fiber 1.5, Sugar 2.6, Protein 22.5
More about "polish pizza food"
ZAPIEKANKI (POLISH PIZZA) • CURIOUS CUISINIERE
From curiouscuisiniere.com
3.5/5 (4)Total Time 17 minsCategory DinnerCalories 584 per serving
- In a large, non-stick frying pan, heat oil. Add onions and mushrooms and sauté for 5 min, until soft. Season to taste with salt and pepper.
- Place baguette halves (or bread slices) on a baking sheet. Top with mushroom mixture and cheese.
POLISH FOOD & CUISINE – 21 TRADITIONAL DISHES TO EAT IN …
From swedishnomad.com
THE 25 BEST POLISH FOODS YOU NEED TO TRY - SPOON …
From spoonuniversity.com
ZAPIEKANKA - WIKIPEDIA
From en.wikipedia.org
FERMENTED PIZZA DOUGH (POOLISH) | RICARDO
From ricardocuisine.com
POOLISH PIZZA DOUGH (WITH YEAST OR SOURDOUGH STARTER)
From electricbluefood.com
ZAPIEKANKA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
POLISH PIZZA, BRAZILIAN FEIJOADA AND MORE: YOTAM OTTOLENGHI'S STAFF ...
From theguardian.com
POOLISH PIZZA DOUGH RECIPE (PERFECT CRUST SUPER EASY)
From myhouseofpizza.com
14 EASY POLISH RECIPES THAT EVEN BEGINNER COOKS CAN PULL OFF
From buzzfeed.com
PAGASH - WIKIPEDIA
From en.wikipedia.org
POLISH FOOD: 14 MUST-TRY TRADITIONAL DISHES OF POLAND
From travelfoodatlas.com
TOP 25 MOST POPULAR POLISH FOODS - CHEF'S PENCIL
From chefspencil.com
POLISH ZAPIEKANKA: POLISH STREET FOOD - ANNA IN THE KITCHEN
From annainthekitchen.com
POLISH PIZZA (ZAPIEKANKI) - HOUSE OF G&K RECIPES
From houseofgandkrecipes.ca
20+ POLISH RECIPES THAT ARE EASY TO MAKE - THE KITCHEN COMMUNITY
From thekitchencommunity.org
11 TRADITIONAL POLISH DISHES THAT WILL REMIND ALL POLES OF HOME
From theculturetrip.com
ZAPIEKANKA (POLISH PIZZA) - MISSION FOOD ADVENTURE
From mission-food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love