Pizza Kugel Recipe

Pizza may be ethnically Italian, but innovation and adaptation have relegated this popular dish to every nationality, a fact which is no better evidenced than by pizza kugel.



Created by Brenda Hulin, this unusual dessert pizza uses potato kugel as a base. It can be served as meatless main course or as a side dish accompanying grilled salmon.

Use wide noodles for this recipe. Combine strawberry yogurt with sweetened sour cream and pour over the top of the baked casserole. Top with dried fruit or fresh berries and shredded coconut.

This recipe will make one 9 × 13-inch kugel.


6 large Idaho-type potatoes, peeled

1 medium onion

2 cloves garlic, pressed

1 teaspoon oregano

3 eggs

3 tablespoons olive oil

1/2 cup flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1-1/2 cups thick pasta sauce

4 cups shredded Italian-blend cheese


1. In a food processor with a shredding disk, grate potatoes and onion.

2. Place shreds in a large bowl with garlic, oregano, eggs, and olive oil. Stir until well blended.

3. Combine flour, baking powder, salt, and black pepper. Slowly add to potato mixture while stirring to form a thick batter.

4. Bake kugel at 350° until firm and browned, about 40 minutes. Remove from oven and spread room-temperature pasta sauce over the top of the kugel, followed by shredded cheese.

5. Return kugel to the oven and bake 5 to 10 minutes, until cheese has melted and sauce is bubbly. Let stand briefly before slicing.



Posted by M Dee Dubroff, on April 9, 2013 at 9:00 AM