adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Corned Beef and Cabbage Pizza
0 Likes
Prep Time:
20 minutes
Total Time:
40 minutes
Irish-inspired pizza with corned beef, roasted potatoes, and caramelized cabbage on Pillsbury crust, ready in 40 minutes.
Ingredients:
  • 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) refrigerated Pillsbury™ Thin Crust 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
Instructions:
  • Preheat oven to 425°F and generously grease a large cookie sheet with oil.
  • Spread the potato slices in a 15x10-inch shallow pan without greasing. Drizzle them with 1 tablespoon of oil, sprinkle with salt and pepper. Roast until they turn a light golden brown, approximately 10 minutes.
  • In a skillet over medium heat, melt butter and then add cabbage. Cook for 10 to 15 minutes, stirring occasionally, until cabbage is caramelized.
  • Unroll the dough onto a cookie sheet and bake for 5 minutes at 400°F if using a dark or nonstick cookie sheet.
  • Take the cookie sheet out of the oven. Spread half of the 3 cheeses over the partially baked crust. Add corned beef, caramelized cabbage, and potato slices on top. Sprinkle the remaining cheeses over the mixture, and season with more salt and pepper, if preferred.
  • Continue baking the pizza for an additional 6 to 10 minutes until the crust turns a beautiful golden brown and the cheese is perfectly melted and bubbly. Allow the pizza to cool for 5 minutes before slicing and serving.

Similar Recipes