Best Pittsburgh Pizza Recipes

PIEROGI PIZZA

Steps:

• Prepare your pizza dough and let rise. Once ready, press it into a pizza pan.
• Preheat oven to 375. While oven is heating, boil potatoes - I usually boil mine for about 30 minutes, depending on the size, or until fork tender. In a saucepan over medium head, add 1 tablespoon butter and sliced onions. Let caramelized, then set aside. Drain potatoes and set back in pot. Once oven is heated, add pizza dough and bake for 10-15 minutes.
• Add 1/4 cup butter and milk to potatoes and mash. Season well with salt and pepper. If you have a wonderful mashed potato recipe, now is the time to use it. Make sure potatoes are creamy and smooth. Fold in 1/2 cup shredded cheese.
• Remove pizza crust from over and begin spreading with potato mixture. I used a frosting spatula to spread evenly. Sprinkle with caramelized onions and remaining cheese. Bake for 25-30 minutes.

PIEROGI PIZZA

Steps:

• Dissolve yeast and sugar in warm water in a small bowl. Let stand until yeast softens and begins to bubble, about 5 minutes.
• Combine flour and salt together in a large bowl. Pour yeast mixture and 1/4 cup olive oil over flour. Mix and knead until a sticky dough forms, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Place potatoes in a large pot and pour in enough water to cover. Bring to a boil; cook until potatoes are just tender, about 10 minutes. Drain.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add potatoes and cook until lightly golden, about 5 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk sour cream and garlic powder together in a small bowl to make pizza "sauce".
• Gently pat and stretch pizza dough out to a 12-inch circle on a pizza stone. Spread sauce evenly over dough. Layer potatoes on top to cover dough completely. Sprinkle Cheddar cheese, green onions, and bacon bits on top.
• Bake pizza in the preheated oven until crust is golden brown, 15 to 20 minutes.

PITTSBURGH PIZZA

Steps:

• Preheat oven to 425 degrees.
• In skillet, saute onion in olive oil about 7 minutes.
• In bowl, mix drained sauerkraut and onion, allow to cool.
• Mix in cheese.
• Season with pepper.
• Put pizza crust on baking sheet and spread with mustard.
• Top with sliced kielbasa and sauerkraut mixture.
• Bake about 15 minutes until cheese is melted and begins to brown.

RICK EASTON'S PIZZA WITH PEPPERS

Steps:

• In a comfortably large, preferably rectangular plastic container, dissolve the yeast into 1 3/4 cups of lukewarm water. Mix in the flour with your hand, squishing it together, just until the flour is absorbed. The dough will be very wet and shaggy. Remove what stuck to your fingers, and mix into the dough. Cover with a lid or plastic wrap, and rest for 20 minutes at room temperature.
• Dissolve the salt in remaining 1/8 cup of water, and mix with your hand into the dough. Don't worry if it doesn't all mix in. Cover with a lid or plastic wrap, and rest for another 20 minutes at room temperature.
• With wet hands, release the dough from the sides of the container. Coat the top of the dough with 1 tablespoon of oil, and make a trifold or letter fold by lifting up the dough one-third of the way through and letting the end drop and fold underneath. Repeat this action on the other side so that the seam is on the bottom. Cover with a lid or plastic wrap, and rest for 1 hour in the refrigerator. Repeat this process two more times. After the third fold, rest the dough in the refrigerator for about 24 hours. Sometime halfway through resting, repeat the trifold with oil one last time.
• If you have a pizza stone, slide it on the lowest rack or on the floor of your oven, and heat oven to 500. Heat for at least 30 minutes and preferably longer before baking. Slice the bell peppers thinly, and sauté, stirring frequently, over medium heat with 2 tablespoons of extra-virgin olive oil and salt until tender, about 15 to 20 minutes.
• Lightly grease an 18-by-13-inch jellyroll pan with olive oil. (A cookie sheet of a similar size makes a good alternative.) Wipe the pan clean with a dry paper towel; it's important not to bake the pizza on too much oil. Flip the dough out onto a floured surface, and gently press out into a rectangle 1/2-to-3/4-inch thick, being careful not to deflate the dough too much. Place one forearm over the dough, and use the other hand to flip the dough over the forearm and then into the pan, leaving the floured side up. Rearrange the dough on the pan, again pressing only lightly.
• Spread the topping evenly across the dough, drizzle generously with oil and bake on the pizza stone (or directly on the bottom of the oven or lowest rack) for 5 minutes. Move the pizza to the middle rack in the oven, and continue to bake for 10 to 15 more minutes or until golden brown.
• Using a bench scraper or metal spatula, scoop under the pizza, and scrape to release it from the pan. This may take some blind faith and a bit of elbow grease. Slide out onto a cutting board, and slice into pieces using a chef's knife, scissors or pizza cutter. Serve immediately or at room temperature, or reheat.
• Rick Easton creates new variations seasonally, and so can you. Some of his current favorites are:
• Bake topped only with extra-virgin olive oil, then, when warm, top with Gorgonzola cheese, sautéed onions, grilled pear, fried sage, salt and pepper.
• Bake with roast puréed pumpkin and fresh mozzarella, then top with walnuts and fresh arugula, olive oil, a light squeeze of lemon juice, salt and pepper.
• Bake with braised leeks and sautéed apples, then top with thinly sliced lonzino (cured pork loin), or other cured meats like dry coppa, bresaola or prosciutto, extra-virgin olive oil, salt and pepper.