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Corned Beef and Cabbage Pizza

Corned Beef and Cabbage Pizza
  • Prep 20 min
  • Total 40 min
  • Servings 6
We topped Pillsbury pizza crust with roasted potatoes, caramelized cabbage and corned beef for a tasty pizza that's ready in 40 minutes.
By Stephanie Wise
Created February 25, 2014


  • 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


  • 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.

  • 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.

No nutrition information available for this recipe
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