Corned Beef and Cabbage Pizza
This corned beef and cabbage pizza is where Irish comfort food meets pizza night. Featuring tender corned beef, buttery sautéed cabbage, creamy cheese, and a crispy golden crust, it’s a creative twist that makes leftovers taste brand new.
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
Use leftovers from a corned beef and cabbage dinner for a quick and flavorful topping. For a fresh finish, drizzle horseradish cream on top after baking. Pair with arugula salad or stout for a complete meal.