This Pierogi Flatbread is for those who can’t make up their minds, it’s the best of both worlds! Ready in under 20 minutes, this is a crowd pleaser and a must make, trust me!

A close up shot of Pierogi Flatbread

What flatbread should I use for pizza?

This is a fantastic question and one that I have very large opinions on. 

I think the humble naan is going to be your best bet. They’re light and chewy, get golden brown and are always available at the grocery store. You can also get different flavoured naan, so choose your own adventure there.

There are flatbreads for pizzas, but I find they’re thinner, not as flavourful and kind of dry. Call me a hater, but I think naan bread is going to be better every time.

A close up shot of a slice of Pierogi Flatbread

Pierogi Flatbread ingredient breakdown.

This pierogi flatbread is super easy to make. Let’s bread down the ingredients! 

Bacon – I love my bacon. A lot of people get on my case about how dark I cook my bacon. I don’t know what to tell you I like what I like, don’t yuck my yum. 

Garlic – The finer you mince the more distributed the flavour will be! Watch you heat we don’t want it tio burn!

Yellow Onion – I diced mine, but you could do sliced or larger chunks for a different texture. 

Russet Potato – I think it’s the best potato for this kind of recipe. Slice it as thin as possible. 

Smoked Paprika – Adds a little bit of spice without being too spicy. Nice colour too!

Sour Cream – Don’t skimp the cream, the more the merrier! 

Shredded Cheese – I used just pure mozzarella, but you could really use any cheese as long as it’s nice and melty! Something with some spice would be nice!

Dill – When I think of perogies, butter, sour cream and loads of fresh dill. 

Green Onions – Similar vibes to the dill, but adds more of a bite! 

What is a pierogi?

Pierogies are dumplings often filled with potatoes and cheese. 

Often boiled or fried and served with sour cream and fresh herbs, found throughout many eastern and southern European countries.

Often times, you’ll see them find them in the frozen food section of the grocery store. Or try your hand at making your own!

A sharp knife cutting a Pierogi Flatbread into four even slices.

Other recipes like this Pierogi Flatbread to check out!

If you liked the sound of this one, here are a few other pizza recipes I think you should check out!

Veggie Pizza

Detroit-Style Pizza

DIY Pizza Pockets

Pierogi Flatbread

Print Recipe
Servings 2
A close up shot of pierogi flatbread


  • 6 strip Bacon cooked and chopped
  • 2 Garlic Cloves minced
  • 1 small Yellow Onion minced
  • 1 medium Russet Potato thinly sliced
  • 1 tsp Smoked Paprika
  • 1 cup Sour Cream
  • 1 1/2 cups Shredded Cheese
  • 1/4 cup Dill
  • 1/2 cup Green Onions thinly sliced


  • Preheat your oven to 450F.
  • Start by crisping up 6 strips of bacon. Once crisp, remove from the pan and quickly chop.
  • Into the same pan over medium heat  (you can remove a little bit of bacon fat if you’d like) add diced garlic and onions. Saute for 2-3 minutes. Next add in 1 thinly sliced russet potato. Reduce your heat and gently stir. We don’t want to break the potatoes.
  • Once your potatoes are soft, remove from the heat and add in 1 tsp of smoked paprika and a pinch of salt. Give it a gentle stir.
  • To a flatbread (or naan bread) add sour cream and spread it end to end. Evelyn layer on your potatoes and onions, shredded cheese and a sprinkle of bacon.
  • Bake in the oven for 12-15 minutes.
  • Remove from the oven, add a few extra dollops of sour cream, bacon, fresh dill and green onions.
Print Recipe
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