Corned Beef and Cabbage Pizza Recipe

Mar 15, 2012 @ 11:31 AM
Posted by Food Network Magazine, Special Contributor

Nutrition

Cal/Serving: 482
Daily Value: 24%
Servings: 12

Sugar-Conscious

Fat	28g	44%
Saturated	12g	60%
Carbs	34g	11%
Fiber	3g	12%
Sugars	2g	0%
Protein	23g	45%
Cholesterol	66mg	22%
Sodium	855mg	36%
Calcium	386mg	39%
Magnesium	36mg	9%
Potassium	363mg	10%
Iron	3mg	14%
Zinc	3mg	19%
Vitamin A	467IU	9%
Vitamin C	22mg	37%
Thiamin (B1)	1mg	42%
Riboflavin (B2)	0mg	29%
Niacin (B3)	5mg	23%
Vitamin B6	0mg	15%
Folic Acid (B9)	149µg	37%
Vitamin B12	1µg	16%
Vitamin D	0µg	0%
Vitamin E	2mg	8%
Vitamin K	25µg	31%
Fatty acids, total monounsaturated	13g	0%
Fatty acids, total polyunsaturated	2g	0%

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A tasty and clever twist on traditional corned beef and cabbage that tops a pizza with these favorite Irish components of corned beef and cabbage. To save time, buy pizza dough from your local pizza shop.

Check out 6 Inspired Takes on Corned Beef and Cabbage.

INGREDIENTS

For the dough:

2 teaspoons sugar
1 package active dry yeast
3 tablespoons extra-virgin olive oil, plus more for bowl
3 cups all-purpose flour, or 2 3/4 cups plus 1/4 whole-wheat flour, plus more for dusting
1 teaspoon fine salt

For the toppings:

5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground black pepper
2 cups shredded mozzarella cheese
3/4 cup monterey jack cheese
1/2 cup freshly grated Parmesan cheese
6 slices corned beef

DIRECTIONS

For the dough:

Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.

For the toppings:

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).

Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. 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.

Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. 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, 10-15 minutes. Repeat with the remaining dough and toppings.