Spicy Perogy Pizza

By vealam

Ingredients

• Pizza Dough:
• 3 3/4 cups all-purpose flour, plus more for shaping the dough
• 1/4 tsp active dry yeast
• 2 tsp fine sea salt
• 1 1/2 cups water
• 3-4 medium russet (baking) potatoes, scrubbed but not peeled, thinly sliced
• 1 medium jalapeno pepper, seeded and diced (about 1/4 cup diced)
• Drizzle of vegetable or canola oil
• Salt and freshly ground pepper
• 1/3-1/2 cup sour cream (plus more for garnish)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup diced, cooked bacon (about 5 slices)
• 1/2 cup diced fresh green onion

Preparation

Step 1

For the dough:

1.
In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.

2.
Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.

3.
Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

4.
If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

(Note: If you will be using a pizza stone to cook your pizza, insert it before you preheat for your potatoes, then place your baking sheet on top of the pizza stone. This will prevent having to put your cold pizza stone into a hot oven later, which is not recommended).
Preheat oven to 425° F. and line a baking sheet with parchment paper. Place sliced potatoes and diced jalapeno in a large bowl. Drizzle with a bit of vegetable oil and add some salt and pepper. Toss to combine well. Arrange potatoes on baking sheet in a single layer, slightly overlapping if necessary. Bake in preheated for 15 minutes or until potatoes are tender and just starting to turn golden on the edges (do not over-cook, but do be sure potatoes are tender, as they won't cook much further on top of the pizza). Remove from oven and allow to cool on the baking sheet for 15-20 minutes (or longer).
Increase oven temperature to 500° F.
Meanwhile, form pizza dough into a 14-inch circle (fairly thin). Add sour cream and spread into a thin layer, leaving the edges free. Arrange potatoes slices (with jalapenos) into a layer on top of sour cream. Take about 1/4 of the diced green onion and diced bacon and scatter over the potatoes. Top with cheddar and mozzarella cheese.
Bake in 500° F. oven until golden and bubbly, about 10-15 minutes. Remove from oven and top with remaining diced bacon and green onion. Serve with a dollop of sour cream in the middle.