Pizza with potatoes, onions and bacon
Votes: 1
Time: 8 hours 40 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1098, total fat 57 G., saturated fats 20 G., proteins 39 G., carbohydrates 109 G., fiber 8 G., cholesterol 76 mg, sodium 2099 mg, sugar 20 G.
Calories 1098, total fat 57 G., saturated fats 20 G., proteins 39 G., carbohydrates 109 G., fiber 8 G., cholesterol 76 mg, sodium 2099 mg, sugar 20 G.
This hearty pizza boasts everything you love about pierogi—garlic mashed potatoes, sweet fried onions, cheese, and salty bacon bits. What a great way to combine two delicious dishes in one! Serve drizzled with natural yogurt and sprinkled with green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 sweet onions, thinly sliced
- 4 tbsp. l. olive oil
- 450g store-bought pizza dough, leave at room temperature for 4 hours
- 110 g of grated Monterey Jack cheese
- 110 gr. grated parmesan
- 1 container (700 g) garlic mashed potatoes, preferably Good & Gather, at room temperature
- 6 fried strips of bacon, cut into pieces
- 1/4 tsp red chili flakes
- 1/4 cup Greek yogurt, thinned slightly with water
- 1 tbsp chopped fresh chives
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Cooking the dish according to the recipe:
- In a slow cooker, combine the onion, 2 tablespoons oil, and a pinch of salt. Cook over low heat, stirring about every hour, until deep golden brown, 8-10 hours. One hour before the end of the cooking time, uncover the slow cooker and cook uncovered.
- Preheat oven to 200°C.
- Roll out the dough to fit a 27x42cm baking pan or a large round pizza pan.
- Drizzle the remaining 2 tablespoons of olive oil over the top and prick the entire surface with the tines of a fork to prevent bubbles. Bake, checking every few minutes to prevent burning, until lightly golden in the center, about 15 minutes. Remove from the oven and set aside. Leave the oven on.
- In a medium bowl, combine the Monterey Jack and Parmesan cheese. Add half of the cheese mixture to the mashed potatoes.
- Spread the mashed potatoes evenly over the crust. Add the caramelized onions, bacon, chili flakes, and remaining cheese. Bake until the cheese is melted and the edges are golden brown, 8-10 minutes. Drizzle with yogurt and sprinkle with chives.
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