Cooking · Pizza · Savory

Ball Games and Spicy Perogy Pizza

A team member rounding third and heading home!

I sometimes play on a slow-pitch team called, “That’s What She Said”. Some years we do really well, other years not so much. I am definitely not the all-star player on the team, and am probably on the most injured list. This year I’ve opted out of playing, and just go to watch. We typically go out after our games for beer and wings. Depending on where we end up, pizza ends up on the table too. I usually stare at  the pizzas longingly, wishing I could share a slice with my teammates.

My favorite pizza for after-ball gatherings is the Spicy Perogy Pizza from Boston Pizza. Someone almost always gets it when we’re there, and I used to beg someone to share with me when I could eat pizza like a normal person. So in true Bee fashion, I set out to make my own version. I use Lactaid treated greek yogurt in place of sour cream, but normal treated sour cream works; I’ve also used Tofutti Sour Supreme, which is an imitation sour cream that is dairy-free. I like to use a lactose-free cheeses from Springbank Cheese Company or l’Ancetre Mozzarella and Cheddar.  If you’re going for a dairy-free version, I’ve seen lots of soy cheeses that would work perfectly too.

So, if you’re like me, and really want a slice of something you can’t order…or just want to try making this pizza yourself, this recipe should do the trick. It’s greater than making it to any of the bases, it’s a home run. Oh, that’s what she said.

Prepare your potatoes. You’ll need to peel, wash and slice as thinly as possible. I used a mandolin (which is scary sharp), but you also use a knife. Be careful!!
Lay the potatoes on a foil-lined baking sheet, in a single layer with the edges overlapping. Drizzle with olive oil, salt, pepper and red chili flakes.
Bake the potatoes in a toasty hot oven for about 20 minutes, or until golden brown and soft in the centers.
While the potatoes are cooking, now is a good time to prepare your bacon. Cut into lardons about 1 cm wide, and cook until almost crispy.
Prepare your dough according to the recipe….or pull out a piece of dough from your freezer that has had time to defrost.
I always start making the crust using a rolling-pin. This helps me make an even crust that doesn’t have tears or weird bumpy parts.
When you’ve rolled the dough out to a nice even circle, play with it like you’re a true pizza maker from Italy….if that description means anything to you. Toss it in the air, remember to catch it. Spin it a bit. Beat it up. If you don’t, you’ll have large air pockets form during cooking.
Slather on some sour cream. I actually use Greek yogurt. I find it tastes the same, and I’ve already treated it with Lactaid….which is expensive. Might as well conserve those drops!
Sprinkle some cheese on top of the sour cream layer.
Layer the baked potatoes on top of the sour cream and cheese.
Cover the potatoes with more cheese and the bacon.
If you’re packing up your pizza for lunch at work…or even just later in the day…this container is perfect! Just remember to place the pizza on some parchment so it doesn’t stick to the container.
Place the pizza in a toasty hot oven (as hot as you can get it). Cook for about 10 minutes, or until the crust and cheese turn golden.
Drop a few decorative dollops of sour cream/greek yogurt on the pizza to finish. Enjoy!

Spicy Perogy Pizza

Yield: 1 medium pizza

Prep Time: 30 minutes | Cooking Time: 15 – 20 minutes


1 recipe of prepared Lactose-Free Pizza Dough (or whatever recipe you’d like to use)

* If pulling some dough out of the freezer, allow to thaw overnight or for at least 6 hours in the fridge, a little less if you let it thaw on the counter. If making a long-rise pizza dough, plan to make the dough far enough in advance. If making my Lactose-Free Pizza dough, it will take under 10 minutes to prepare.

3 large potatoes
Olive oil
Garlic powder
Crushed red chili pepper

1/2 cup lactose-free Greek yogurt or sour cream
1 cup grated lactose-free mozzarella cheese (or a similar mild flavoured lactose-free cheese)
1/2 cup grated lactose-free cheddar cheese (or a similar sharp flavoured lactose-free cheese)
4-5 slices of bacon
2 green onions


1. Pre-heat the oven to as hot as you can get it. My oven at home only reaches 500 degrees F. The oven at work can go much hotter than that. The hotter the oven, the better the pizza.

2. Wash and peel potatoes. Carefully slice potatoes fairly thin. A mandolin does this job really easily and quickly, or you can use a sharp knife. Just be careful not to chop your fingers too!

3. Line a baking pan with aluminum foil. Lay the potatoes in a single layer with their edges slightly overlapping.

4. Drizzle the potatoes with olive oil. There is no exact amount…you want them coated, but not swimming.

5. Sprinkle the potatoes lightly with salt, pepper, garlic powder and crushed red chili pepper. Adjust the amount of crushed red chili pepper according to how spicy you want it.

6. Place in oven and cook until the potatoes are slightly browned and softened. This could take anywhere from 10 minutes to 30 minutes. Totally depends on how thin you slice the potatoes, and how hot the oven is at this point. I usually get the potatoes in the oven when it’s around 350 degrees F and check back to them often as they cook and the oven gets hotter. However you do it, watch them closely. You don’t want them to be crispy!

7. While potatoes are cooking, prepare the bacon. Cut the bacon into lardons (this means strips…I could have said strips, but I like to throw around fancy cooking terms when I can get away with it). Fry until almost crispy. The hot oven will finish cooking the bacon.

8. Check on the potatoes. When you feel they’re ready, remove from oven and allow to cool while you prepare the dough.

9. Dust your counter with flour, and roll out the pizza dough. I usually roll the dough out into a 6-inch circle, then spend some time tossing the dough around. After I’ve thrown the pizza, I usually roll again on the counter to fix any weird lumpy parts that came from my lack of pizza tossing skills.

10. If taking the pizza to go, lay the crust on some parchment paper in your travel container. If cooking this pizza at home, lay the crust on surface lined with cornmeal or parchment.

* If you have a pizza peel and are using a pizza stone, lay the crust on the peel and prepare the pizza from there. If using a pan, prepare the pizza directly on the pan. It’s tricky to lay the pizza directly on a stone and then make the pizza, because the dough cooks immediately and the pizza stone cools quickly which will result in a pizza that’s not as perfect as it could be. It’s equally tricky to make the pizza on the counter top and try to transfer it with your hands to the stone. If you don’t have a peel, try to devise some sort of tool to slip the pizza into the oven on…I’ve tried a rimless cookie tray and that works well.

11. Spread 1/3 cup of the Greek yogurt or sour cream on the crust in a thin layer.

12. Sprinkle the dough with a bit of the mozzarella cheese.

13. Layer the cooked potatoes on top of the greek yogurt/sour cream and cheese.

14. Cover the potatoes with more mozzarella cheese, the bacon, and then the cheddar cheese.

15. Slip the pizza into the oven. Cook for 10-15 minutes, or until the crust and cheese are golden and crisp.

16. Remove pizza from oven. Put a dollop of Greek yogurt/sour cream in the centre of the pizza, and on each piece of pizza. Finish with a handful of chopped green onions.


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