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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 200.3
  • Total Fat: 14.0 g
  • Cholesterol: 31.3 mg
  • Sodium: 586.6 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 11.1 g

View full nutritional breakdown of Corned Beef & Cabbage Pizza calories by ingredient
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Corned Beef & Cabbage Pizza

Submitted by: SHELLPRO

Introduction

a unigue twist for St. Patricks Day Favorite. Warning- may promote over eating, ha, ha! makes 2 Med. pizzas. a unigue twist for St. Patricks Day Favorite. Warning- may promote over eating, ha, ha! makes 2 Med. pizzas.
Number of Servings: 12

Ingredients

    For the toppings:
    5 tablespoons extra-virgin olive oil, plus more for the pan
    3 cups sliced green cabbage
    Kosher salt
    *not necessary if using a pre-packaged seasoned Corned Beef as noted in Recipe made.
    1 teaspoon pickling spices, tied securely in cheesecloth
    1 large potato, peeled and thinly sliced
    Freshly ground pepper
    2 cups shredded mozzarella cheese
    3/4 cup shredded monterey jack cheese
    1/2 cup freshly grated parmesan cheese
    6 ounces sliced corned beef

    Used ordinary pre-made to bake pizza crust available as Bertoli or Kroger Foods Brand.

Directions

* Use recommended pizza crust to prepare as directed on package, as the base for the following:

Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).

Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.

Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.



Number of Servings: 12

Recipe submitted by SparkPeople user SHELLPRO.






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