Hello! It’s been awhile, but I promise you I have good reason for my hiatus. I have been frantically finishing up my final assignments and dietetic internship for my first semester in my masters. Let me tell you, things go from 0 to 100 in the workload department!

One of my projects for my placement involved the use of dill, except how much dill can you really use in a single recipe? So I had an abundance of dill and nothing to make, until I remembered this AMAZING pizza I had at Democracy on Locke in Hamilton, Ontario that is the perfect merriment of dill, cheese, potatoes and coconut bacon. Introducing: the pierogi pizza (homemade edition)!

I know what you’re thinking, how can you transform a pierogi into a pizza? You’ll have to ask Democracy because I’m not 100% sure how the idea came about, but I am so glad it did! This pizza has so many flavours going on that combine to give you the perfect bite of pure heaven!

Here’s the recipe:

Serves: 2-3

Ingredients

  • 1 batch pizza dough – this is my go-to recipe
  • 1 cup Daiya cheddar style cheese shreds
  • 1 cup coconut bacon
    • 1 cup coconut chips
    • 1 tbsp liquid smoke
    • 1 tbsp tamari
    • 1 tbsp maple syrup
    • Pinch of sea salt
  • 1 small white or red onion, diced
  • 1 medium potato, thinly sliced – I used a mandolin
  • 1-2 tbsp olive oil
  • Fresh dill
  • Green onions, thinly sliced
  • 1 batch cashew sour cream
    • 1 cup raw cashews, soaked and drained
    • ½ cup water
    • 1 tbsp lemon juice
    • 1 tsp apple cider vinegar
    • Pinch of salt

Directions

  1. Make your favourite pizza dough recipe according to the instructions and let it rise for the instructed amount of time.
  2. Fifteen minutes before the end of the rising time for the pizza dough, preheat the oven to 425oF.
  3. While the oven is preheating, mix all of the coconut bacon ingredients together and set aside.
  4. Next, make the cashew sour cream by adding all of the ingredients into a high-speed blender and blending until smooth. Transfer to a plastic Ziplock bag and place in the refrigerator.
  5. When the pizza dough has finished rising, split the dough into 2 balls and spread out on 2 parchment paper lined pizza pans or baking sheets. (You can also use a rolling pin during this stage, but using your hands works just as well.)
  6. Spread the Daiya cheese evenly between the 2 crusts, then top with the coconut bacon, diced onion, and sliced potatoes. Brush olive oil on the crust and potatoes then bake for 15 minutes or until the bottom of the pizza is golden brown, then switch the oven to the broil setting and broil for 3-5 minutes, keeping an eye on the coconut bacon as it burns very quickly!
  7. Remove from the oven and top with fresh dill and green onion. Take the cashew sour cream out of the fridge and snip one of the corners off the plastic bag and generously drizzle on top of the pizzas. Use any extra sour cream for dipping!

This pizza is crowd please as an appetizer, the perfect lunch or dinner and even breakfast, and a great recipe to serve your non-vegan family and friends, my dad loves it and he is an omnivore through and through!

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