Saint Patrick’s Day (March 17) is quickly approaching. I’m not the biggest fan of what may be considered traditional Irish food, so this isn’t really a time of year that I eagerly anticipate. Apart from certain Boxty recipes and fillings that I actually like, the food sits too heavy for me, and seems a “wee bit” bland. (Did you like that added Irish leprechaun jargon?) Moreover, I’ve always fought my gag reflexes when just thinking about such food as corned beef and cabbage, even though I’ve never tried it.
Rewind to yesterday, when out of nowhere I decided to overcome my stubbornness and started searching for recipes within the St. Patty’s Day spectrum that I might actually enjoy. Much to my surprise, I found a couple that piqued my interest and made up my mind to give them a try. First up was this corned beef and cabbage pizza that interestingly enough did not make me gag by the thought of it this time. To me, that was a good sign.
While my pizza crust dough was rising, I quickly ran to the store to pick up the ingredients for the toppings, then set out to create this intriguing pie. Besides finding a new pizza I enjoy and love, many other benefits materialized from conquering my disgust of corned beef and cabbage. I learned how to slice cabbage (oh, so simple, I know), realized that I can use a coffee filter in place of a cheesecloth, discovered pickling spices, and I ended up with a second whole pizza to store in the freezer ready to reheat in a moment’s notice. It was a great day!
Your initial reaction to this pizza may be similar to mine when checking out the ingredients. But, trust me, it works! You can see even Judah enjoyed it (and, yes, at 15 months old those are still his only two teeth!) The flavors complement one another well, and throwing it all on pizza dough is genius. Amazingly, it is now one of my favorite pizzas that I will probably make year round. Although, if I do limit it to once a year on St. Patrick’s day, at least I now have a palatable reason to look forward to this religious holiday.
Corned Beef and Cabbage Pizza
Yield: 2 large pizzas
1 recipe Perfect Pizza Crust, or store-bought pizza dough (2 crusts)
5 tablespoons olive oil
3 cups sliced green cabbage
Salt (Kosher salt preferred)
1 teaspoon pickling spices, tied securely in a cheesecloth or paper coffee filter
1 large yellow potato, peeled and thinly sliced
Freshly ground pepper
Yellow corn meal
2 cups shredded mozzarella cheese
3/4 cup shredded Monterey jack cheese
6 ounces sliced pre-cooked corned beef
1/2 cup freshly grated Parmesan cheese
Place a pizza stone on a rack in the lower third of the oven. Place the other rack in the top third of the oven. Preheat to 500˚F for at least 30 minutes.
Meanwhile, to prepare the toppings, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Pour in enough water to just cover the cabbage then drop in the pickling spices. Cover and simmer over low heat until the cabbage is tender, about 20 minutes.
While the cabbage is cooking, toss the potato slices with 2 tablespoons olive oil and season with salt and pepper. Place the potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven on the top-third rack for 10 – 15 minutes (watching closely to keep them from turning black); set aside to cool. Drain the cabbage in a strainer or colander and discard spices; set aside.
Form one pizza dough ball into a 12 to 14-inch round on parchment paper, or a pizza peel, scattered with yellow corn meal. If using the Perfect Pizza Crust, refer to this post for specific instructions. Brush the dough with 2 tablespoons of olive oil. Sprinkle half of the mozzarella and Monterey jack cheeses on the crust. Next, layer the cabbage, the corned beef and then the potatoes. Top with freshly grated Parmesan. Carefully transfer the pizza to the preheated stone and bake for 10 to 15 minutes, until golden and crispy. Repeat with the remaining dough and toppings.
Source: The Food Network