Name: Corned Beef and Cabbage Pizzas
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound Yukon Gold potatoes (2 to 4), very thinly sliced (about 1/8 inch); 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 4 cups very thinly sliced green cabbage (from about 1/4 head); All-purpose flour, for dusting; 1 pound pizza dough, cut into 4 pieces, at room temperature; 1 cup shredded white cheddar cheese (about 4 ounces); 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 ounces); 4 ounces cooked corned beef, chopped; Chopped fresh parsley and grated Parmesan cheese, for topping

Directions

Preheat the oven to 475˚ F. Line 2 baking sheets with parchment paper. Toss the sliced potatoes with 1 tablespoon olive oil and a big pinch each of salt and pepper. Spread out on the pans and bake until just tender, 8 to 10 minutes. When cool enough to handle, remove the potatoes to a plate. Put new parchment paper on the baking sheets.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the cabbage and a big pinch each of salt and pepper. Cook, stirring occasionally, until tender but not browned, 5 to 7 minutes. Remove from the heat.
Lightly dust a work surface with flour. Press each piece of dough into a small round, then use a rolling pin to roll each into an 8-inch round. Put 2 dough rounds on each baking sheet. Scatter the cheddar to the edge of each piece of dough. Top with a layer of potatoes, then top with the mozzarella, cabbage and corned beef.
Bake the pizzas until the crust is golden brown and the cheese is melted and bubbly, 10 to 12 minutes. Top with parsley and Parmesan, then cut into wedges.

Photograph by Andrew Purcell

Corned Beef and Cabbage Pizzas

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