If you have leftover Roasted Cabbage, use it on this pizza! Roast up the potatoes etc. separately. You can modify this recipe as needed. If you’d prefer to use corned beef instead of bacon, go for it. Not a goats cheese fan? Grab some cheddar. Just be sure to add the taters and cabbage, so yum.
Shelagh’s Pizza Chronicles
If you know anything about me, you know I LOVE pizza. Goes way back and I have many stories (some pretty funny ones!) I won’t bore you with it, but just so you know, the phone number to (the original) Davanni’s is the same as exactly 46 years ago when they opened. Oh, and we built a clay pizza oven at our cabin (RIP, CutestCabin). I’ll probably share that story some other time! Although my pizza tastes have evolved quite a bit since I was 10, I continue to experiment. Did I mention, I LOVE pizza…:)
This is a two-step dish, and most can be made ahead of time and compiled when ready to put in the oven. This really brings all the flavors of a boiled meal (but with much more roasted flavor!) together in one (or two) fun pizzas!
- 1/2 lb. Savoy cabbage (about half a large head), sliced in 1/2″ slabs (or use this recipe for Roasted Cabbage, yum)
- 1/2 lb. Yukon Gold potatoes (peel on) cut in 1/2″ dice
- 2 tablespoons olive oil
- 1/2 large onion, sliced thin
- 6 slices thick-cut bacon or about 4 oz. cooked corned beef (torn into 1-inch dice)
- 1 head of roasted garlic*
- 1 lb. pizza dough (homemade or Trader Joe’s), cut into two
- Flour for rolling the dough
- 4 oz. goat cheese or goat/cheddar mix
- 1 teaspoon nigella seeds*** (optional)
- 3 green onions, sliced thin
- Kosher salt to taste
- Fresh cracked black pepper to taste
- Preheat oven to 425°. If you have a pizza stone**, place it on the lowest rack of your oven. You will increase the heat for the actual pizza part, but it’s a really good idea to get the stone heating up.
- Place the cabbage and potatoes on a large rimmed baking sheet . Top with bacon slices. Drizzle with olive oil, a few cracks of pepper, and roast until brown bits appear on the cabbage and potatoes and bacon is almost cooked. Tossing in the pan for about 20-25 minutes.
- Remove from the oven and let cool for a few minutes.
- Crank the oven to 500° if it will go that high (trust me, this is pizza).
- Sprinkle the counter with flour. Roll (or press) half the dough out to a large circle as thin as it will go. Tip: if it continues to spring back, cover with a tea-towel and let it ‘rest’ for about 5-10 minutes, after that time, you should be able to work it again.
- Transfer to a sheet of parchment paper. Or you can make 1 large pizza.
- Assembly: Spread the roasted garlic over each pizza. Add half of the cabbage and potato mixture and be sure to get it to the edges. Top with crumbled bacon (or corned beef), goat cheese and nigella seeds.
- Slide the pizza onto the pizza stone or rimmed baking sheet , and bake in the oven until crust and cheese are golden brown and delicious. About 10-12 minutes. But keep an eye on it, every oven is different!
- Remove from oven, add green onions. Let cool a few minutes before cutting into it. Enjoy!
*to roast garlic, cut the tip from an entire head of garlic. Place on a sheet of tin foil, drizzle with olive oil, kosher salt , and a few cracks of black pepper. Roll it up and pop in a hot oven (400 or so) for about 30-45 minutes, until very soft inside.
**if you don’t’ have a pizza stone, place an upside-down rimmed baking sheet in the oven and preheat. Slip the pizza onto the sheet (with parchment)
***here’s a little more info on Nigella seeds, they are completely optional but give a little crunch and oniony flavor. Plus they look cool on the pizza!
Special equipment (not necessary, but helpful)
You can certainly make this yummy pizza with a prepared crust, like a Boboli or store-brand crust. It’s all about the topping, am I right!
Keywords: irish pizza, irish potato pizza, cabbage pizza, st. patricks day pizza, irish food, bacon pizza
Enjoy your Irish Pizza!
I hope you enjoy this pizza. Plan ahead by making the dough a day before. If you want a bacon alternative, try Canadian bacon, it’s similar to the bacon the Irish usually eat. They call American bacon, ‘streaky bacon’ because of all the fat. I think I prefer their bacon, it’s amazing.