Someone planted the idea of pierogi pizza in my head, and I decided this recipe from Classic German Baking by Luisa Weiss was a good way to indulge it.
The recipe note tipped me off that a rye sourdough is typically used in this recipe, but the recipe doesn't include directions for that so I improvised.
The topping seems to match the traditional recipes I compared it to:
3 lbs of potatoes, mashed
2 small yellow onions, chopped (I used just 1)
1 cup of Quark (hard to find in the US, so I went ahead and made it from buttermilk. The tasty discard liquid added extra flavor for boiling the potatoes)
80 grams dices Speck or slab bacon (I skipped it this time)
6 Tablespoons vegetable oil (I subbed in olive oil for half of this)
2 eggs
1 1/2 teaspoons caraway seeds
1 Tablespoon salt
Freshly ground black pepper
Roll out the dough, top the uncooked dough with the potato mixture. Bake at 400 degrees for at least 40 minutes, until golden brown.
I almost doubted the recipe when I tasted how salty the potato mixture was before I baked it, but maybe that's why it's named "salt cake." It was delicious. I'd like to figure out how to get the crust a little less dense, but the flavors were nice!
Sounds like a great carbo-loading meal the night before a big run... or for the recovery after.
What kind of flour did you use?