A hand-held spin on the classic corned beef and cabbage dinner, Corned Beef and Cabbage Pizza layers all the classic fixings atop a Soda Bread crust.
Something about the flavors of a classic Corned Beef and Cabbage dinner are so incredibly comforting. We always enjoy them around St. Patrick’s Day, and wonder why we don’t make the dish more often as winter comfort food.
As good as the initial boiled dinner is, part of the excitement comes from the leftovers.
After the obligatory Rubens, the question becomes, what crazy ways can we bring these Irish-American flavors into fun fusion dishes?
Corned Beef and Cabbage Pizza
This year we’re taking a hand-held approach. We’re talking about all the fixings of a Corned Beef and Cabbage dinner (yes cabbage, corned beef, and EVEN potatoes) piles on a pizza crust.
But, not just any pizza crust.
Our Irish Soda Bread Pizza Crust
Only a hearty crust could hold up to this load of toppings. A crust that speaks to the nature of this fusion dish.
Yes. We’re going there.
An IRISH SODA BREAD crust.
Dense and biscuit-like, it provided the perfect, hearty base for this topping extravaganza.
Don’t you just want to dive right in?
Corned Beef and Cabbage Pizza
For the Pizza
- 1 tsp salted butter or bacon grease
- 1 small onion, diced
- 3 c (roughly 1/2 lb) cabbage, chopped
- 1 c vegetable broth or water
- ½ tsp salt
- 1/8 tsp ground black pepper
- ¼ c Swiss cheese, shredded
- 1 small red potato, sliced thin
- 1 c cooked corned beef, chopped
- Preheat oven to 375F. Place baking stone in the oven to preheat (if using).
- In a medium sauté pan with a lid, melt butter. Add onions and sauté over medium-high heat for 2-3 minutes. Add cabbage, vegetable broth, salt, and pepper. Cover and simmer over medium heat, 10 minutes, until the cabbage is soft. Remove the lid near the end of the 10 minutes to let most of the remaining moisture steam out. Remove the mixture from heat and let cool slightly.
- In a medium bowl, make the dough by mixing the flours with baking soda and salt. Make a well in the middle and pour in ¾ c buttermilk. Mix gently, until the dough comes together, adding additional buttermilk if necessary until a soft dough forms. Knead by hand 4-5 times, then gently roll or press the dough into a 12” round. Dust your preheated baking stone with flour or grease a baking sheet, and transfer the round of dough to the stone or pan.
- Spread the cabbage mixture over the dough. Top the cabbage mixture with a layer of thinly sliced potatoes, the shredded Swiss cheese, and, finally, the chopped corned beef.
- Bake the pizza for 15-20 minutes, until crust is firm and golden and the cheese is melted.
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Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.