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Corned Beef and Cabbage Pizza

By Stephanie Wise
Corned beef, caramelized cabbage and roasted potatoes take this St. Paddy’s Day pizza to a whole new level of delicious.

St. Patrick’s Day is just around the corner, and you know what that means—time to bring out the best of corned beef and cabbage! While that may seem like an oxymoron to you (I know that for some, corned beef and cabbage makes their toes curl), this pizza is a fresh and delicious take on the traditional pairing. Combining caramelized cabbage, corned beef, roasted potatoes and a blend of cheeses on a pizza crust makes for one delectable (albeit, not-so-Irish) dish. Here’s how to make it. 

First, caramelize the cabbage on the stovetop with a pat of butter until the cabbage is soft and golden brown on the edges.


Meanwhile, roast half a potato, thinly sliced, in the oven until the slices are golden brown.


Prepare your refrigerated pizza crust and par-bake it in the oven for a few minutes. Then, top it with some shredded mozzarella and sharp white cheddar cheeses, grated Parmesan cheese, sliced corned beef, the caramelized cabbage and the roasted potato slices. Top that all off with a little more of the cheese blend and a little salt and pepper to taste.


Put the pizza back into the oven and bake until the crust is golden and the cheese on top is melted and bubbly. Let the pizza cool for a few minutes before slicing so the toppings stay put.


Slice and enjoy!