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Corned Beef and Cabbage Pizza

We topped Pillsbury pizza crust with roasted potatoes, caramelized cabbage and corned beef for a tasty pizza that's ready in 40 minutes.

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  • Prep Time 20 min
  • Total Time 40 min
  • Servings 6

1/2
large russet potato, thinly sliced
1
tablespoon olive oil
Dash salt and pepper
1/2
tablespoon unsalted butter
2
cups thinly sliced green cabbage (about 1/2 small head)
1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
2
cups shredded mozzarella cheese (8 oz)
1/2
cup shredded sharp white Cheddar cheese (2 oz)
1/4
cup grated Parmesan cheese
3
oz sliced cooked corned beef, cut into thin strips

Directions

  • 1 Heat oven to 425°F. Grease large cookie sheet with oil.
  • 2 In ungreased 15x10-inch shallow pan, toss potato slices with 1 tablespoon oil, the salt and pepper. Roast 10 minutes or until light golden brown.
  • 3 Meanwhile, melt butter in 8-inch skillet over medium heat. Add cabbage; toss to coat. Cook 10 to 15 minutes, stirring occasionally, until cabbage is caramelized.
  • 4 (If using dark or nonstick cookie sheet, reduce oven temperature to 400°F.) Unroll dough onto cookie sheet. Bake 5 minutes.
  • 5 Remove cookie sheet from oven. Top partially baked crust with half of the 3 cheeses. Top with corned beef, caramelized cabbage and potato slices. Sprinkle with remaining cheeses and if desired, more salt and pepper to taste.
  • 6 Bake 6 to 10 minutes longer or until crust is golden brown and cheese is melted and bubbly. Cool pizza 5 minutes before slicing.

EXPERT TIPS

Expert Tips

Deli corned beef works best for this recipe--the more thinly sliced the better.

Be careful not to over-roast the potatoes. They’ll continue to bake and brown once they’re on the pizza.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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