PITTSBURGH PIEROGI PIZZA

• 2 Pizza Shells
• 2 lb Baking Potatoes, cubed
• 2 tbsp butter
• 1 cup milk
• 1 pinch Salt
• 1 pinch black pepper
• 1 large onion, chopped
• 1 stick butter
• 8 oz cheddar cheese, grated
• 1/2 lb mozzarella cheese, grated
• 1/2 lb provolone cheese, grated
• 1 lb bacon, crumbled
• 2 tbsp olive oil
• 1/2 cup green onions, chopped

1. Boil pot of salted water.
2. Add potatoes.
3. Cook about 15 minutes until tender.
4. Drain.
5. Melt butter and milk in small saucepan.
6. Slowly add melted butter and milk mixture to cooked potatoes as you blend them with a masher or electric mixer.
7. Salt and pepper the mashed potatoes to taste.
8. Saute onion in butter.
9. Mix in potatoes and cheddar cheese.
10. Refrigerate mixture.
11. Coat pizza shells with olive oil than spread on potato mixture.
12. Top with mixed mozzarella and provolone, bacon, green onions.
13. Bake pizzas at 450 for 10-12 minutes until cheese is melted and dough is baked.

pizza shells, baking potatoes, butter, milk, salt, black pepper, onion, butter, cheddar cheese, mozzarella cheese, provolone cheese, bacon, olive oil, green onions

Taken from cookpad.com/us/recipes/359836-pittsburgh-pierogi-pizza (may not work)