It is St. Patrick’s Day. We were not going to give in to a theme, but resistance was futile the moment we laid eyes on the words, “Corned beef & cabbage pizza.”
Corned pork is the traditional Irish meat, not corned beef, and no one says you cannot substitute it in this recipe. Creativity is the path to a satisfied palate.
This is what we love about our Sunday’s Free Cheese Pizza: The possibilities are endless; assuming it lives long enough to inspire a variation or two. Today, that’s something with an Irish twist.
1 small cheese pizza
3 tbsp olive oil
1 cup sliced green cabbage
1 large potato, peeled and thinly sliced
Sea salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
1 1/2 cup sliced or shredded corned beef
1- Remove the pizza from the fridge to bring to room temperature.
2- Heat 1 tbsp olive oil in a skillet on medium-high.
3- Add the cabbage and a pinch of salt. Cook for about 5 minutes, until cabbage softens.
4- Add enough water to cover. Turn heat to low and cover. Simmer for 20 minutes. Drain and set aside.
5- Preheat oven to 450 degrees.
6- Toss the thinly sliced potato with 2 tbsp of the olive oil and a pinch of salt and pepper.
7- Transfer to a baking sheet, in a single layer, and roast until golden. About 15 minutes.
8- Place the pizza on a baking sheet. Scatter corned beef, potatoes and cabbage on top. Add Parmesan.
9- Heat at 450 for about 10 minutes.
Serve for breakfast, lunch or dinner, with a side of pineapple slices.
Variation: Toss corned beef, cabbage and potato with 2 eggs. Pour over pizza. Heat until egg sets. Savor a decadent frittata worthy of a true connoisseur of hearty Irish-inspired feasting.