Corned Beef and Cabbage Pizza

corned beef and cabbage pizza Entree
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. MORE+ LESS-

Stephanie Wise
Created February 25, 2014


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


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  • 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

  • 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.

Nutrition Information

No nutrition information available for this recipe

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