Corned Beef and Cabbage Pizza

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Originally I had done this as video and when trying to edit the video, there were some problems.  Needless to say, it didn’t work out.  So, instead, I am simply releasing the recipe here.  Nothing new about that. Right?

Anyway, we really like doing mashups with different kinds of non-traditional toppings and a corned beef and cabbage pizza is a fantastic way to delve into that unconventional route, especially when St. Patrick’s day is close.  It’s a great way to use left over corned beef and try new flavor combinations.

Corned Beef and Cabbage Pizza

makes 1 regular sized pizza

Crust

  • 1/3 plus 2/3 Cup very warm water
  • 1 sachet of active dry yeast
  • 2 tsp sugar
  • 2 C flour
  • 1 tsp salt
  • 1 Tbsp olive oil plus oil for drizzling

Toppings

  • 1/2 small head of cabbage, shredded
  • 2 Tbsp olive oil
  • Salt and pepper to taste
  • 1/2 pound of cold cooked corned beef, trimmed of fat
  • 1/2 small red onion
  • 1/4 C prepared olive oil and basil pesto
  • 7 oz block of Irish Dubliner cheese

Start by pitching the yeast into 1/3 C of warm water, cover and set aside for about 5 minutes.  Combine sugar, flour, and salt together in a medium bowl.  Once the yeast is dissolved and bubbly, make a well in the flour mixture and add the yeast.  Top off with another 2/3 C of water and 1 Tbsp olive oil.  Mix with a fork until well combined.  Dough should be very wet, add a little more flour 1 Tbsp at a time if too wet.  Mix until a ball forms up.  Drizzle on a little olive oil and turn to coat.  Cover and set aside for about 30 minutes or more.

While dough is rising prep toppings.  Heat up a skillet and add the olive oil, toss in the cabbage and add salt and pepper to taste. Cook the cabbage for about 5 to 10 minutes or till tender crisp.  This will prevent it from drying out in the oven.  Set aside and allow to cool.

Cube the beef into bite sized cubes.  Slice the onion into slivers.  Shred the cheese and set aside.

Preheat oven to 400.  Make sure it’s really hot before putting in the dough, so let come to temp for at least 10 minutes or more.  Oil your cooking sheet and turn out dough onto pan.  With lightly oiled fingers, press into place.

Next spread on the pesto in an even layer.  Top with beef evenly.  Next spread on the cheese.  Finally top with a healthy amount of cabbage and onion.

Place into the oven and bake for 25 minutes or till crust is cooked and cheese is browning.

Serve hot and with a glass of stout.

 

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