Recipe: Corned Beef and Cabbage. . . Pizza!
The folks over at Food Network Magazine chatted me up the other day and said, “Hey, Stu, you want some St. Paddy’s Day recipes?” To which I responded, “Heh, yeah!” Check this one out for Corned Beef and Cabbage Pizza. You read that right pizza. Read on!
| Corned Beef and Cabbage Pizza! |
For the dough:
- 2 teaspoons sugar
- 1 package active dry yeast
- 3 tablespoons extra-virgin olive oil, plus more for the bowl
- 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
- 1 teaspoon fine salt
For the toppings:
- 5 tablespoons extra-virgin olive oil, plus more for the pan
- 3 cups sliced green cabbage
- Kosher salt
- 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 Monterrey jack cheese
- 1/2 cup freshly grated parmesan cheese
- 6 ounces sliced corned beef
- Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
- 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.
Photograph by Yunhee Kim
Food Network’s St. Patrick’s Day Line-up
In Ireland St. Patrick’s Day is a solemn, religious affair; one of the few days in Ireland where drinking is actually frowned upon and there is no corned beef to be found. You can learn more about that by reading Corned Beef & Other Irish Myths.
St. Patrick’s Day was first celebrated in the New World in Boston in the year 1737 and it has since spread across the country. In Chicago they dye the river green. In New York they have a parade. New Orleans has a parade as well, Mardi Gras style where the throws of beads and doubloons are replaced with potatoes and cabbages. But you don’t have to head downtown to enjoy the ‘wearing O’ the green.’
Food Network has a plethora of programs to make you shout erin go bragh! They also have dozens of great recipes on their site that touch on the tradition of the holiday and celebrate the innovation of 21st Century Irish Cuisine. They have offerings from Alton Brown, Sunny Anderson, Ina Garten, Tyler Florence and more with recipes like Beer-Battered Broccoli, Spinach-Pesto Ravioli, Irish Grilled Cheese (pictured), Emerald Eggs and Avocado Hummus
The crux of FN’s St. Paddy’s Day programming is to send their resident Ginger, Bobby Flay, back to the home of his ancestors for a culinary tour that is second to none. Here’s a sneak peak as Bobby visits Ireland’s most famous culinarian, Darina Allen:
Corned Beef & Other Irish Myths
Irish Blessing: “May you be half an hour in Heaven before the Devil knows you’re dead.”
