This Pierogi Pizza (Pagach) blends pizza dough with a cheesy potato filling, sautéed onions and plenty of cheddar — it really does taste like a pierogi in pizza form. This quick, family-friendly recipe lets you enjoy the flavors of Pittsburgh-style pierogies without the work of making individual dumplings.
Pierogi pizza is sometimes called Slovak pizza or pagach. Traditional pagach can be made with a filling sandwiched between two layers of dough or folded over, but the crust-and-topping version shown here is simply assembled like a pizza and baked. While often associated with the Pittsburgh area, anyone can enjoy this comforting combination of mashed potatoes, cheese and onions.
In my Slovak Pittsburgh family, pagach was a common meatless dish for Lent or Christmas Eve, alongside haluski, halupki and nut roll. I first encountered this pizza at local shops and concession stands, and now I make an easy version at home using store-bought pizza dough and leftover mashed potatoes.
Ingredients
Simple ingredients are all you need. Adjust quantities to taste:
- Pizza dough
- Onion — yellow or white, chopped
- Melted butter
- Mashed potatoes (leftover or freshly made)
- Shredded cheddar cheese
- Cheddar blend or mozzarella
- Green onions, chopped, for topping
Use a cookie sheet or a 12-inch pizza pan for baking. Leftover mashed potatoes work great, but you can make fresh mashed potatoes if needed.
How to Make Pierogi Pizza
Follow the directions on the pizza dough package for resting time. While the dough comes to room temperature, sauté the chopped onion in 2 tablespoons melted butter over medium heat until soft and lightly golden — buttery onions are essential for the right flavor.
Preheat your oven to 400°F (the dough packaging may recommend 375°F, but 400°F works well here). Lightly spray a pizza pan or cookie sheet with cooking spray or wipe with a little olive oil — using too much oil can make the crust soggy.
Press and shape the dough into a rectangle or a 12-inch circle on the prepared pan. Prick the crust several times with a fork to keep it from bubbling, then bake the crust for 5 minutes. Remove it from the oven to assemble the pizza.
Warm the mashed potatoes just until heated through and stir in about 2 cups of the shredded cheddar until evenly mixed. Brush the bottom and edges of the par-baked crust with the remaining melted butter. Spread the cheesy mashed potatoes over the crust, leaving about 1/2 inch around the edges.
Sprinkle the remaining cheddar and the cheddar blend or mozzarella over the potato layer, then top with the sautéed onions.
Cooking Time
Bake the assembled pierogi pizza for 10 to 15 minutes, until the crust is golden and the cheese is melted and bubbling. Place the pizza on the bottom oven rack for best results; baking on the middle or top rack may not crisp the crust properly. A softer crust is normal and desirable for this style of pizza.
Slice into squares or wedges and let cool slightly. This pizza is best served warm.
What to Serve with It
Top slices with chopped green onions and serve with sour cream for dipping. Cheese sauce or nacho cheese are kid-friendly dipping options, and some people enjoy a little pizza sauce on the side. A simple green salad pairs nicely to balance the richness.
Variations
There are plenty of ways to adapt pagach:
- Use a cabbage or sauerkraut filling instead of potatoes.
- If your pierogi filling doesn’t usually include cheese, keep the mashed potatoes plain and sprinkle shredded cheese on top instead, or stir in farmer’s cheese, cream cheese, sour cream or cottage cheese for a different texture.
- Swap cheddar for Parmesan, American, sharp cheddar, or your favorite cheese blend.
- For heat, add red pepper flakes, cayenne, chopped jalapeños or chili powder to the mashed potatoes.
- Use onion powder or dried minced onion if fresh onion isn’t available.
- Add bacon or other favorite pizza toppings for a less-traditional, more American-style pie.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat slices in an air fryer or in a conventional oven to keep the crust from getting soggy; the microwave works in a pinch but won’t preserve texture as well.
Pierogi Pizza (Pagach)
Ingredients
- 1 pizza dough
- 1 cup chopped onion about 1 yellow or white onion
- 4 tablespoons melted butter divided
- 1½ cups mashed potatoes leftover
- 3 cups shredded cheddar cheese divided
- 1 cup cheddar blend or mozzarella
Instructions
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Preheat oven to 400°F.
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Set pizza dough out to rest according to package instructions.
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Sauté chopped onion in 2 tablespoons melted butter until soft and lightly golden. Set aside.
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Lightly spray a pizza pan or cookie sheet and form the pizza crust on the pan.
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Prick the dough several times with a fork and bake the crust for 5 minutes.
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Heat mashed potatoes until warm and mix in 2 cups of the shredded cheddar.
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Remove the crust, brush with remaining melted butter, and spread the cheesy mashed potatoes over the crust, leaving about ½-inch from the edges.
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Sprinkle remaining cheddar and the cheddar blend or mozzarella over the mashed potatoes.
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Top with the sautéed onions.
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Bake 10–15 minutes or until the crust is golden and the cheese is bubbling. Remove from oven and cut into slices.
Notes
Nutrition
Nutrition information is approximate.
Additional Info
I hope you enjoy this homemade pierogi pizza as much as my family does. Creamy potatoes, gooey cheese and golden dough combine into a comforting, easy dish that’s perfect for weeknights, game day or whenever you want a hearty slice.
Leftovers reheat well and make a satisfying next-day meal. If you try this recipe, leave a comment and rating — I appreciate feedback.
