| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 35 min |
| Inactive: | 1 hr 40 min |
| Cook: | 1 hr |
| Yield: | 2 medium (14-inch) pies |
Ingredients
- 2 teaspoons sugar
- 1 package active dry yeast
- 3 tablespoons extra-virgin olive oil, plus more for the bowl
- 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
- 1 teaspoon fine salt
- 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 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
Instructions
- Make 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.
- Meanwhile, prepare 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 to 15 minutes. Repeat with the remaining dough and toppings.
Reviews
My favorite pizza! I look forward to making this every year!!
We’ve made this recipe 3 times making the pizza dough twice and using store bought once. I love the cabbage / pickling spices – this might be the highlight of the pizza. Corned beef is only as good as what you buy.
I made this for our St. Patrick’s day party last night. Didn’t have time to make the homemade crust so I substituted Boboli thin pizza crusts. Took a little longer to make than I had hoped but the results were fantastic. YUM. Everyone raved about it!
This was wonderful! I am not a big fan of corned beef and cabbage but I loved this! All of the corned beef and cabbage fans raved, and even the ones who were not big fans said it was pretty good. Will definitely be making this one again!
WONDERFUL!!! I am that person that needs to dunk my pizza in something. Most of the time it is ranch dressing. I drizzled the pizza with 1000 Island dressing, gave it more of the reuben feel. this recipe will be made in the future, more than once a year on St Patrick’s Day.
I’m not a huge fan of corned beef and cabbage but my husband is. So every year we make it and every year I eat a bit and put the recipe away until the next year. But last year we made pizza with leftovers and I now look forward to making this St. Patty’s meal again!
I look forward to this pizza every year. It is my favorite thing about St. Patrick’s Day!!
This was such a great idea & a delicious pizza! Our friends raved about it. I made my favorite pizza dough recipe & used about 10 oz of thinly sliced corned beef from the deli counter. I loved how the pickling spices gave the cabbage a yummy flavor. The roasted potato slices also added something special.
I was really nervous that this pizza would be weird but the flavors mixed so wonderfully that my women’s group couldn’t stop raving! I wish I couldn’t eaten the whole thing myself! Like Jamie, I used my leftovers from my slow cooked corned beef and cabbage and it was wonderful. It all came together, too, in under an hour. The recipe is perfect as is!
When I first saw the recipe I wasn’t really sure, but with good reviews I needed something to do with my leftover cornbeef. I was extremely pleased… yummy!!! My whole family loved it, even my 7 yr old daughter (who is very picky but loves cornbeef.) My husband and I added a little horseradish and it was fantastic. Worth making. Will definitely make every year after Pattys Day!!!