Pizza Pierogi Skillet

4/10/2024

Prep Time: 15 Min
Cook Time: 12 - 15 Min

Yields: 10 Pierogies

WHAT YOU NEED

3 Tbsp. EVOO
2 cloves Garlic, crushed & minced
1 Tsp. Dried Oregano
1/2 Tsp. Italian Seasoning
1/2 Tsp. Red Pepper Flakes
10 x Frozen Pierogies of Choice
1/4 C + PC Brand Plant-Based Chik'n Broth
213ml can Spicy Pizza Sauce
2/3 C Pizza Mozzarella, shredded
TOPPINGS - Vegan Pepperoni, Sliced Red Onions, Sliced Cremini Mushrooms, Diced Bell Pepper
Fresh Parsley, chopped
Fresh Basil
Himalayan Salt & Cracked Pepper
Grana Padano

Begin heating the EVOO, garlic, Italian seasoning, oregano, and pep flakes in a 10" skillet set to just below medium. Once heated, stir and let everything sizzle together for 30 seconds or so. Next, arrange the pierogies around the skillet and season with salt & pepper. Let the pierogies go until golden on both sides.

Pour in the broth and let that sizzle away, flipping the pierogies half way through the broth evaporating. Once the pierogies are nice and tender, push them all closer together in the center of the skillet. Spoon pizza sauce over the pierogies to coat them followed by most of the pizza mozzarella. Arrange your toppings around the mound of pierogies followed by a drizzle of remaining pizza sauce and any remaining mozz you have. Cover the skillet for a minute or so to start the cheese melting process.

Turn off the heat from the skillet and preheat your oven to BROIL HIGH / 500 F. Once preheated, toss the skillet under the broiler for a few minutes or until the cheese is melted. Remove and set on to a wire cooling rack. Sprinkle with parsley and garnish with basil.
Serve each portion of pierogies with some additional fresh herbs and a some freshly grated / shredded grana padano. ENJOY!