MAGGI Mash Potato Pierogi Pizza

Ingredients

• Pizza base, partly cooked
  1 large 33cm
• MAGGI Mash, prepared
  2 cups
• Onion, chopped
  1 medium
• Garlic, finely chopped
  1 clove
• Olive oil
  3 Tbsp
• Cheddar cheese, grated
  3 cups
• Mozzarella cheese, grated
  1 cup
• Parmesan cheese, grated
  ½ cup
• Salt and pepper to taste
   
• Gravy Roast Tomato Reduction: 
   
• Cherry tomatoes, halved
  1 cup
• MAGGI Gravy, prepared
  ½ cup
• Rosemary
  1 sprig            
• Paprika
  1 tsp
• Salt and pepper to taste
   
• Fresh parsley to garnish
   

Method:

Potato Pierogi Pizza:

1. Preheat the oven to 230°C.
2. Place the pizza base onto a greased baking tray.
3. Lightly sauté the onion and garlic in a non-stick frying pan with the olive oil. Until soft and translucent.
4. Top the pizza crust with the onion, garlic and olive oil mixture.
5. Spread the MAGGI Potato over the top going right to the edge.
6. Using a mixing bowl, combine all 3 cheeses and then sprinkle over the top of the pizza
7. Season to taste with salt and pepper.
8.  Bake in the preheated oven for 15 – 20 minutes until the crust is brown and the cheese is bubbly.

Gravy Roast Tomato Reduction:

1. Place the cherry tomatoes onto a baking tray and drizzle with a little olive oil.
2. Drizzle the MAGGI Gravy over the top.
3. Sprinkle with the paprika and add the rosemary sprig.
4. Season to taste with salt and pepper.
5. Roast in the oven at 180°C for 20 minutes.
6. Remove the rosemary sprig.
7. Place into a pot and allow the mixture to reduce down until thick. Simmer for approximately 45 minutes on low heat.
8. Serve drizzled over the hot potato pierogi pizza. And garnish with fresh parsley.

Note:

A pizza is a great way to show case your creative ability; bring new and classical flavors as a topping. This pizza is based on the classic potatoes and gravy.