Took a chance on making this pizza for the first time on St. Patty’s Day! Luckily, we were blown away by how tasty it was! Almost everyone in attendance ranked it as their “favorite” food of the party! It may sound like a weird combo of ingredients for a pizza but it is oh, so good!!!
Ingredients: Makes 2, 14 in pizzas
- olive oil
- 3 cups sliced green cabbage
- 1 tbsp of pickling spice
- 1 large potato sliced thin on a mandolin
- salt and pepper
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, shredded not grated
- 1/2 cup Mozzarella cheese, shredded
- 2 packages of pre-made pizza dough at room temperature
- flour for dusting
- 6 – 8 oz of deli style Corned Beef, sliced thin
- In an a skillet with a lid, heat 1 tbsp olive oil over medium heat. Add the sliced cabbage and sauté until wilted and caramelization begins. Add enough water to cover the cabbage. Add the pickling spice (tied in cheesecloth) and cover the skillet, allowing cabbage to braise until tender (approximately 20 minutes). When fully cooked, drain water, remove spice pouch and set aside.
- Meanwhile, slice the potato, toss with a tbsp of olive oil, salt and pepper and arrange in a single layer on a cookie sheet. Bake at 475 for 10 – 12 minutes until the slices start to turn golden brown.
- In a medium sized bowl, mix together the 3 cheeses, set aside.
- With floured hands, carefully stretch each pizza dough ball into a 12-14 in pie. You may need to also use a rolling pin on a floured surface to achieve the desired shape. Place each pie on a greased cookie sheet or floured pizza stone.
- To assemble each pizza, begin by drizzling the dough with olive oil. Next, add a thin layer of cheese, followed by a scattered layer of corned beef. Sprinkle some more cheese before continuing to add the cabbage and the potato slices. Finish with one more thin layer of cheese, a drizzle of olive oil and some fresh cracked pepper.
- Bake at 500 degrees for 12-15 minutes or desired doneness.
*Adapted from foodnetwork.com and Penguin Pizza, Boston, MA