Alright friend, gather ’round the counter because we’re about to make something that tastes like St. Patrick’s Day met your Friday night cravings and said, “Let’s make it a pizza.” This corned beef and cabbage pizza is not your usual takeout pie. It’s warm and savory with tender shreds of corned beef, buttery cabbage, creamy cheese, and a golden crust that crackles just right. You’re going to wonder why we haven’t been putting corned beef on pizza all along.
Ingredients
Pizza Dough: Store-bought works just fine or use your favorite homemade. We’re going for a medium-thick crust that can hold the weight of the toppings without turning soggy.
Corned Beef: If you’ve made Easy Corned Beef and Cabbage Instant Pot or even used a quick cooker corned beef and cabbage recipe, you’re already ahead of the game. Slice or shred it into small, bite-friendly pieces.
Cabbage: Sautéed until just tender in a bit of butter. It soaks up flavor and adds that soft texture that melts on the tongue.
Thousand Island or Dijon Cream Sauce: This is your base. You can whisk together a simple sauce of mayo, Dijon, and a splash of vinegar, or use leftover dressing from your Reuben-inspired meals.
Mozzarella and Swiss Cheese: Mozzarella for melt, Swiss for tang. Together, they’re the dream team for this savory combo.
Red Onion (optional): Sliced super thin, it gives a little zing and color pop if you like a hint of bite.
Caraway Seeds: Totally optional, but they whisper that rye-bread flavor you get in a Reuben and make everything feel tied together.
Olive Oil and Cornmeal: For brushing and dusting the crust. Gives you that crackle and chew on the edges.
Step by Step Instructions
Let’s get that oven roaring hot. Preheat it to 475°F and place a baking stone or sheet inside to heat up. That’s going to give you a golden bottom crust that sings when you slice it.
While the oven heats, sauté the cabbage in a skillet with a knob of butter. You don’t want to brown it too much, just soften it so it wilts and picks up that buttery flavor. A little salt and pepper go a long way here.
Roll out your dough on a floured counter. If it fights you, let it rest for five minutes. Dough needs a moment sometimes, just like us.
Place the rolled dough on a piece of parchment dusted with cornmeal. This makes transferring it into the oven much easier and gives your crust that pizzeria crunch.
Spread your sauce thinly across the dough, leaving a little border. Don’t drown it. Just enough to give the flavor something to cling to.
Layer on the mozzarella, followed by the Swiss. Scatter the cabbage evenly, then the corned beef, and finish with a few rings of red onion if using. Sprinkle with caraway seeds if you want that classic Reuben whisper.
Brush the outer crust with olive oil for that golden finish.
Carefully slide the parchment onto your hot baking surface and bake for 12 to 15 minutes until the cheese is bubbly and the edges are crisp and browned.
Let it rest for a few minutes before slicing. I know, the wait is hard, but it’s worth it.
Mistakes to Avoid
One common mistake is overloading the toppings. While corned beef and cabbage pizza can handle more than a basic cheese pie, too much weight will make your crust soggy and the flavors muddy. Keep your layers even and generous without going overboard.
Another misstep is not preheating your baking stone or sheet. That bottom crust needs intense heat to crisp up fast. Don’t skip it or you’ll end up with a limp center.
Pro Tips
Leftovers from a good corn beef and cabbage recipe Instapot work like a charm here. Just slice the beef thin and give it a quick warm-up before adding to the pizza. Cold beef straight from the fridge won’t melt into the cheese the same way.
If you’re using fresh dough, give it at least 30 minutes at room temperature before rolling. Cold dough stretches poorly and tends to tear. Treat it like a soft pillow; don’t yank, let it relax.
Use parchment paper instead of trying to wrangle raw dough onto a hot pan. You’ll save yourself the heartache of losing half your toppings in the transfer.
Want to get fancy? A little drizzle of horseradish cream after baking adds a zippy finish. Just mix sour cream and horseradish together and zigzag with a spoon. Totally optional, totally delightful.
Serving Suggestions
This pizza’s hearty enough to stand on its own, but if you want to build a meal around it, try pairing it with a crisp arugula salad tossed in lemon juice and olive oil. That peppery bite cuts through the richness like a dream.
A cold pint of lager or a dark stout makes a classic pairing if you’re leaning into the Irish roots. For the kids or non-drinkers, a cold ginger ale or sparkling apple cider gives that same refresh and fizz.
If you’re looking to keep the comfort food vibe going, a warm cup of creamy potato soup or roasted carrots with honey and mustard slides right into place beside a slice or two.
Corned Beef and Cabbage Pizza
Equipment
- Pizza Stone
- Skillet
- Rolling Pin
Ingredients
Pizza Dough
- 1 store-bought pizza dough medium-thick crust preferred
Toppings
- 1/2 cup corned beef shredded or thinly sliced
- 1 cup cabbage sautéed in butter until tender
- 1/3 cup Thousand Island dressing or Dijon-mayo cream sauce
- 1/2 cup mozzarella cheese shredded
- 1/2 cup Swiss cheese shredded
- 1/4 red onion thinly sliced, optional
- 1 tsp caraway seeds optional, for rye flavor
- 1 tbsp olive oil for brushing crust
- 1 tbsp cornmeal for dusting parchment
Instructions
- Preheat your oven to 475°F with a pizza stone or sheet inside to heat.
- Sauté cabbage in butter over medium heat until just tender. Season with salt and pepper.
- Roll out dough on a floured surface. Let it rest for 5 minutes if it resists stretching.
- Place dough on parchment paper dusted with cornmeal.
- Spread sauce lightly over the dough, leaving a border.
- Top with mozzarella, Swiss, sautéed cabbage, corned beef, and red onion (if using). Sprinkle caraway seeds on top.
- Brush crust edges with olive oil. Transfer parchment and pizza to hot stone.
- Bake for 12–15 minutes until cheese is bubbly and crust is golden.
- Let cool for a few minutes before slicing and serving.
Notes
Frequently Asked Questions
Can I make this pizza with canned corned beef?
You sure can, but it’ll taste different. Canned corned beef is softer and saltier, so go light on seasoning. Try to crisp it up in a skillet first before layering it on the pizza so it holds up under the cheese.
What cheese is best besides Swiss?
If Swiss isn’t your thing, provolone works well and gives a mild melt. Gouda adds a smoky layer that pairs nicely with the cabbage. You can even mix in a little sharp cheddar for a tangy twist.
How do I store leftovers?
Let the pizza cool completely, then wrap slices in foil or store in an airtight container. It’ll keep in the fridge for up to four days. Reheat in the oven or a toaster oven to get that crust crisp again.
Is this good with a white sauce instead of Thousand Island?
Absolutely. A garlic cream sauce or even plain olive oil with garlic and herbs makes a great base. The key is to keep it light so it doesn’t compete with the corned beef and cabbage flavors.
Try This Next Time
If this recipe lit a little fire under your apron, try my Ground Beef Stroganoff with Caramelized Mushrooms next. It’s another cozy, hearty dish that hugs you from the inside out.
Or give this Ground Beef Enchiladas a go if you’re in the mood to spice things up. Don’t miss my Ground Beef Philly Cheesesteaks for something bold and cheesy on a bun. And when all you want is comfort in a flash, this Easy Dinner with Ground Beef is your weekday hero.
Final Thoughts
There’s something special about turning the comfort of a classic meal into a pizza. It feels playful but grounded, new but familiar. Corned beef and cabbage pizza might raise an eyebrow at first, but one bite in and you’re sold. It’s rich, it’s cozy, and it’s just different enough to surprise you in the best way. So roll up that dough, warm up that oven, and let’s make this one a new tradition.
