Irish Week is almost over (sad face), tomorrow’s the big day (happy face). The house is filled with the sounds of Van Morisson and the smell of cabbage, potatoes, and corned beef. Corned Beef…wha?…but Shelagh, you said it wasn’t a traditional food of Ireland! True that, but it’s because I’m caving a bit on that statement and trying to please a few die-hard Corned Beef and Cabbage fans with this Irish (inspired) Pizza.
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, but just so you know, the phone number to (the original) Davanni’s is the same as exactly 43 years ago when they opened. Oh, and we built a clay pizza oven at our cabin (RIP, CutestCabin). Hopefully there’s another pizza oven in our near future (at home this time!) I’ll probably share that storye some other time! Although my pizza tastes have evolved quite a bit since I was 10, I continue to experiment.
The great thing is if you have leftover Roasted Cabbage, use it on this pizza! Roast up the potatoes etc. separately.
We’ve made some pretty delicious Irish (or nods to) dishes this week, wouldn’t you agree? I’m having a ball with it! More recipes to share too. I have too many in my back pocket not to! Considering my very first recipe on this site was for Cream Scones, (recipe by Imen McDonnell The Farmette Cookbook). I recall I modified it a bit, but I think I like Imen’s version best! So I feel I’ve come along way (Baby!) but still have so much to learn.
I really hope you enjoy this pizza. If you don’t get a chance to make it tomorrow, please don’t feel the need to wait until next year!
This is a two step dish, and much can be made ahead of time, and compiled when ready to put in the over. This really brings all the flavors of a boiled meal (but with much more roasted flavor!) together in one fun pizza!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 4 1x
- Category: Appetizer, Main Course
- Cuisine: Irish
- 1 lb. potatoes (I leave the peel on) (any variety cut into smallish dice about 3/4″)
- 1 lb. green cabbage (sliced thin)
- 2–3 tablespoons olive oil
- 1/2 large onion (sliced thin)
- 4 oz. cooked/prepared corned beef (chopped into 1-inch dice)
- 1/3 cup Grlk sauce (have I mentioned, I’m completely addicted to this stuff?)
- 1 lb. pizza dough (homemade or Trader Joe’s has a great one!)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 4 oz. goat cheese or goat/cheddar mix
- 1 teaspoon nigella seeds (optional)
- 3 green onions (sliced thin)
- Preheat oven to 450 degrees. 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. Drizzle with the olive oil, salt and pepper and roast until brown bits appear on the cabbage and potatoes. Turning in the pan (and rotating in the oven) every 15 minutes or so. At about the 30-minute mark, add the corned beef to the pan (made some room on the side for it) For a total of about 45 minutes. You don’t want this mixture burn but get nice crisp edges. Remember, the whole thing will go back in the oven as a pizza too!
- Remove from the oven and let cool for a few minutes.
- Crank the oven to 500 or 550 if it will go that high. Trust me, this is pizza.
- Roll (or press) 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 large sheet of parchment paper and roll as large as you can. Or you can make 2 pizzas.
- Assembly: Spread the Grlk Sauce over the entire pizza, use more if you can’t resist!. Add the cabbage/potato/corned beef mixture and be sure to get it to the edges. Top with crumbled goat cheese and nigella seeds.
- Place on the pizza stone (video soon) OR large cookie sheet, and bake in the oven until crust and cheese are golden-brown. About 12-14 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!
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!
Truth be told it’s the Grlk Sauce that makes this pizza so good. I purchased a bottle last week, and it’s gone. Tried making it myself…fail.
Please note, my endorsement for Grlk Sauce is unpaid and completely unsolicited. I just love the darn stuff and I’m happy to help promote a local product!