Corned Beef and Cabbage Pizzas
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 750
- Total Fat
- 34 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 88 milligrams
- Sodium
- 1775 milligrams
- Carbohydrates
- 76 grams
- Dietary Fiber
- 6 grams
- Sugar
- 1 grams
- Protein
- 30 grams
- Total: 40 min
- Active: 25 min
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.