We all know the traditional Irish foods such as shepherds pie, Irish soda bread, and most common of all, corned-beef and cabbage but while some people may thoroughly enjoy the basic corned-beef and cabbage stew my family has never been huge fans. Despite that I wanted to find a fun way to still partake in the St. Patrick’s Day celebration so I found this wonderful and unique recipe that I’m sure my family will love and that is Corned-Beef and Cabbage Pizza! All of those Irish flavors in pizza form is sure to be a big hit.
Corned-Beef and Cabbage Pizza
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 ounces sliced corned beef
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
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