Corned Beef and Cabbage Pizza
Another post St.
Patrick’s day whoops that turned into by far one of our favorite things! I make this a couple times a year when we
want to hunker down with Boondock Saints and some Guinness floats.
Ingredients
1 can pizza
Pillsbury pizza crust
3 cups thin
sliced cabbage, or use store bough coleslaw mix
2 tbsp.
olive oil for sautéing the cabbage
2 potatoes,
washed and sliced thin (if you have a mandolin this is the time to use it for
super thin slices) or use left over corned beef and cabbage potatoes cubed
small
1.5 to 2
cups shredded cheese, I like Sargento 4 cheese Pizza blend
6-8 oz. deli
sliced corned beef, cut into small pieces (or left over corned beef sliced
thin, or cut into small pieces)
2 tbsp.
spicy brown mustard
2 tbsp.
olive oil
Salt and
pepper
Instructions
Preheat oven
to 450 degrees.
In a large
skillet add the 2 tbsp. of olive oil and add the sliced cabbage to wilt it
down, sauté and season with salt and pepper.
Spray a
large baking sheet and place the potato slices on it, spray the tops of them as
well and bake until they begin to crisp up, remove from the oven and set them
aside.
Prepare a
pizza pan (any baking sheet will do) with a brush of olive oil or spray of
cooking spray and stretch pizza crust over the pan, you can use any pizza crust
you like I use the Pillsbury crust for this pizza as over time I’ve found it
works the best.
Spread the
mustard over the pizza crust like you would a very thin layer of sauce. Sprinkle half the corned beef on the crust,
top with the cabbage, the rest of the cheese and then the rest of the corned
beef. Add some black pepper to finish.
Bake at 450
for 15 to 20 minutes or until the bottom of the pizza begins to brown, you can
check with a spatula. The top of the
pizza should begin to brown. Top with
the crispy potatoes.
I love serving this with a fresh salad,
often with thousand island dressing that you JUST MADE for your egg rolls! This pizza, again is a fun way to express
yourself and use what you have in the kitchen.
You can drizzle some fresh mustard on top if you really crave a nice
kick, or swap the mustard out for horseradish sauce! I
served this last night with a truffle slaw, very simple and very
delicious! I’ll post that recipe as
well.
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