I love St. Patrick's Day!! It's coming and I just found what I'm making for dinner that night....
![[Image: cornedbeefpizza.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/cornedbeefpizza.jpg)
* Exported from MasterCook *
Corned-Beef-and-Cabbage Pizza
For the toppings:
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
(I'm using my own dough, so didn't copy the recipe for that - their amount was based on 3 cups flour/1 cup liquid)
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.
Description:
"Recipe adapted from Penguin Pizza, Boston for Food Network Magazine"
S(Internet Address):
"http://www.foodnetwork.com/recipes/corned-beef-and-cabbage-pizza-recipe/index.html"
-
* Exported from MasterCook *
Corned-Beef-and-Cabbage Pizza
For the toppings:
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
(I'm using my own dough, so didn't copy the recipe for that - their amount was based on 3 cups flour/1 cup liquid)
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.
Description:
"Recipe adapted from Penguin Pizza, Boston for Food Network Magazine"
S(Internet Address):
"http://www.foodnetwork.com/recipes/corned-beef-and-cabbage-pizza-recipe/index.html"
-
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
Sheesh.
