What's Cooking Wednesday - Perogie Pizza also at no extra charge Buffalo Chicken Pizza

I'm not afraid to admit it. I am a little bit sick of pizza. It may be because 50% of my household believes that pizza is the greatest invention in the history of the world. So that means I have eaten a lot of pizza. A lot. Now Abby likes her pizza pretty plain. And by plain I mean she often wants me to take the toppings and the cheese off. Recently she has been willing to eat pepperoni pizza, although she does pick the pepperoni off and eats it first, but she hasn't been asking me to take the cheese off. This is because they have pizza once a week for lunch at school and Mommy isn't there to pick what she thinks she doesn't like off. Mike has two favourites that he swaps back and forth; pepperoni, bacon and mushroom (often called a "Canadian") and sausage, onion, green olive (blech).

This week Abby requested pizza be put on the meal plan. Oh great and also yum! It's been like two days since we had it. Mmmm pizza, can't wait. That's when I decided I was going to try something different.



Perogie Pizza (right side)

12 inch ready made pizza crust
3/4 cup sour cream
1/3 cup diced onions
1/4 cup crumbled bacon
1/2 cup roasted potatoes
2/3 cup shredded cheddar cheese

Preheat oven to 400 degrees. Top pizza crust with sour cream. Sprinkle potatoes, onions and bacon on top of the sour cream. Cover toppings with cheddar. Bake pizza for 10 minutes or until cheese is melted.

Recipe Notes: I love perogie pizza from Boston Pizza. So I figured I'd try to replicate it at home. This recipe is one I managed to find on the internet. I did tweak it a little bit. I sliced some potatoes very thin and browned them in a frying pan with a bit of butter. I also caramelized the onions prior to putting them on the pizza.

Now Mike thought the idea of perogie pizza was gross and would never try any of mine at Boston Pizza. So I devised the following recipe just for him.

Buffalo Chicken Pizza (left side)

12 inch ready made pizza crust
1/2 cup ranch dressing
4 Buffalo chicken flings, chopped
2/3 cup cheddar cheese
1/4 cup blue cheese dressing (optional)

Preheat oven to 400 degrees. Cover pizza crust with ranch dressing. Top with cheddar cheese and buffalo chicken flings. Drizzle blue cheese dressing over the top if desired. Bake for 10 minutes or until cheese is melted.

Recipe Notes: Since I came up with this one on my own I guess I have to say there is nothing I'd really change. I do recommend drizzling a bit of blue cheese dressing over the top. It really adds a nice flavour to the pizza.

Now both recipes assume that you'd be making an entire 12 inch pizza. Also I should mention that the measurements are all just rough guesstimates. I mean it's pizza so I don't think you needs to be all that exact with it. Both sides of the pizza were a huge hit with both of us. Yes Michael loved the perogie pizza he had previously turned his nose up at. 5 stars.

Don't forget to visit the Italian version of What's Cooking Wednesday over at bleeding espresso.

If you'd like to participate in What's Cooking Wednesday drop me an email or leave a link to your blog in the comments.

Don't forget it's de-lurking *week* folks, so any and all comment-love is appreciated.