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.
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
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.