Savor Irish cuisine with Corned Beef Pizza

As a culinary explorer, I never shy away from a new and exciting recipe. And just when I thought that pizza couldn’t get any better, I discovered the Corned Beef and Cabbage Pizza Recipe. This unconventional pizza is a game-changer in the world of pies. It’s savory, cheesy, and utterly satisfying. I am thrilled to share with you my take on this unique dish, which blends the classic flavors of corned beef, cabbage, and potatoes with the delicious stringy goodness of three cheeses – Parmesan cheese, Monterey Jack cheese, and mozzarella cheese.

When thinking of St. Patrick’s Day classics, dishes like corn beef and cabbage come to mind. But who says that we cannot reinvent old favorites into new creations? This Corned Beef and Cabbage Pizza recipe may sound daring, but trust me; it is well worth it! The beauty of this recipe is that it satisfies both pizza and St. Patrick’s Day cravings with one dish.

So buckle up as we take a culinary journey that will leave your taste buds calling out for more of this stunningly tasty twist on a pizza!

Why You’ll Love This Recipe

Corned Beef and Cabbage Pizza
Corned Beef and Cabbage Pizza

My dear friends, have you been searching for a recipe that’s both unique and savory? Look no further than this delicious Corned Beef and Cabbage Pizza Recipe. I guarantee that once you try it, you’ll be hooked.

Why, you may ask? Well, let me explain. This pizza has layers of flavor that starts with a crispy pizza crust coated in extra virgin olive oil, topped with tangy Russian dressing, and then piled high with savory corned beef and cabbage. The combination of the three types of cheese – parmesan, Monterey jack, and mozzarella – creates a mouthwatering oozy goodness on top.

You will find the corned beef tender and juicy, complemented perfectly by the soft-cooked cabbage. The crust is crispy on the edges and slightly chewy in the middle. It blends seamlessly with the toppings’ different flavors and textures.

Best of all, this recipe’s ingredients are affordable and easily accessible in most supermarkets. It’s an excellent way to use up leftovers from your St. Patrick’s Day feast or any other occasion.

So don’t hesitate another moment! Try out this Corned Beef and Cabbage Pizza Recipe today to experience the perfect blend of tradition and innovation in one delicious dish.

Ingredient List

 Corned beef and cabbage meet pizza in this unique recipe!
Corned beef and cabbage meet pizza in this unique recipe!

Let’s gather the ingredients we need for this Corned Beef and Cabbage Pizza recipe:
For the pizza dough:

  • 2 cups of all-purpose flour
  • 1 tablespoon of active dry yeast
  • 1 tablespoon of granulated sugar
  • 3/4 cup of warm water
  • 1/4 teaspoon of kosher salt
  • 1 tablespoon of extra-virgin olive oil

For the toppings:

  • 1 pound of pizza dough (store-bought or homemade)
  • 4 ounces of thinly sliced corned beef
  • 1 potato, thinly sliced
  • 2 cups of sliced green cabbage
  • Salt and fresh ground pepper, to taste
  • Extra-virgin olive oil, for drizzling
  • 1 cup of shredded mozzarella cheese
  • 1/2 cup of shredded Parmesan cheese
  • 1/2 cup of shredded Monterey Jack cheese

If you want to add some extra flavor to your pizza, you can also use some Russian dressing or cheddar cheese as toppings. Feel free to experiment with different ingredients and toppings to create your own unique version of this delicious corned beef cabbage pizza!

The Recipe How-To

Now it’s time to get your hands covered in flour and start making the delicious Corned Beef and Cabbage Pizza! Here’s how to ensure that the pizza turns out perfectly:

Making the Dough

Step 1: In a large bowl, stir together 1 teaspoon of sugar and 1 tablespoon of active dry yeast, then pour in 1 ½ cups of warm water (105-110°F). Let sit for 5-10 minutes to activate the yeast.

Step 2: Add 2 tablespoons of extra-virgin olive oil, 1 teaspoon of fine salt, and 3 ½ cups of all-purpose flour to the bowl. Stir with a wooden spoon until you can’t any longer.

Step 3: Form the dough into a ball onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Form into a ball, then place into an oiled bowl and cover with plastic wrap.

Step 4: Let the dough rise in a warm, draft-free space for an hour or until doubled in size.

Preparing the Toppings

Step 5: Preheat your oven to 450°F (230°C). Place the rack on top-third level.

Step 6: In a large sauté pan, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Once hot, add thinly sliced potatoes (from 1-2 potatoes). Season with kosher salt, freshly ground pepper, and cook until tender and slightly browned. Set aside.

Step 7: Add sliced cabbage (2 cups), tossing well in with any remaining potato mixture after it has been removed with tongs or a slotted spoon from the pan. Season with kosher salt and freshly ground pepper. Cook until softened but still crunchy, approximately 5 minutes.

Assembling & Baking Your Pizza

Step 8: Sprinkle cornmeal onto your work surface before you roll out your pizza dough using a rolling pin or stretch it by hand on a lightly floured surface to about ⅛-inch thickness.

Step 9: Place the dough onto a baking sheet or pizza stone. Brush with 2 tablespoons of extra-virgin olive oil, then season heavily with kosher salt and black pepper.

Step 10: Scatter half of each cheese—1 cup mozzarella cheese, 1 cup Monterey Jack cheese, and ½ cup shredded Parmesan cheese—on top of each pizza crust, dividing greens evenly between each pie as well.

Step 11: Top both pies generously with cabbage-potato mixture, followed by another third of cheeses.

Step 12: Bake at preheated oven until golden browned and bubbly; approximately between 18-20 minutes, rotating halfway through baking process for evenness.

Once finished– carefully slip pizza

Substitutions and Variations

 Who says pizza has to be boring? Try this corned beef and cabbage masterpiece.
Who says pizza has to be boring? Try this corned beef and cabbage masterpiece.

Are you looking to switch things up and put your own spin on this classic corned beef and cabbage pizza recipe? Look no further! Here are some substitutions and variations to try:

– Cheese: Instead of the classic trio of parmesan, monterey jack, and mozzarella cheeses, consider using cheddar cheese or swap out one for a different type of cheese altogether. Swiss or Dubliner cheese would make great substitutes.

– Vegetables: While green cabbage is the star vegetable in this recipe, feel free to use other types of cabbage or even shredded Brussels sprouts for a different twist. You could also add some roasted red peppers or sautéed onions to the mix.

– Pizza Crust: If you don’t have time to make your own pizza dough using the recipe provided, store-bought dough works just as well. You could also use cauliflower crust as a low-carb alternative.

– Dressing: For an added twist of flavor, try swapping out the Russian dressing with Thousand Island dressing or even mustard.

– Make it a Reuben Pizza: Add some sauerkraut and Thousand Island dressing for a twist on this classic sandwich.

With these suggestions, you can make this recipe your own and create delicious variations that suits your taste buds. Whether you’re looking for something new or adapting ingredients based on what you have in your pantry, these substitutions will help elevate your corned beef and cabbage pizza game.

Serving and Pairing

 Can’t decide between corned beef and cabbage and pizza? Why not have both?
Can’t decide between corned beef and cabbage and pizza? Why not have both?

Once your Corned Beef and Cabbage Pizza is sizzling hot and golden brown, it’s time to slice it up and savour the moment. My favourite way to serve this delicious treat is to cut it into generous slices and sprinkle them with fresh ground pepper. The combination of the cheesy, savoury flavours with the slightly sweet cabbage and tangy corned beef is sure to be a hit with all your family members and friends.

For pairing options, I suggest serving this pizza with a cold beer or a full-bodied red wine. A crisp IPA will bring out the flavours of the sweet cabbage, while a smooth Cabernet or Merlot will complement the savoury cheese and corned beef. If you prefer non-alcoholic pairings, a cold soda or sparkling water will do the trick.

This pizza is perfect for serving as an appetizer, main dish or even as a party snack. If you’re hosting a St. Patrick’s Day party, it would be a showstopper on your menu alongside other Irish favourite such as roasted cabbage, Irish soda bread or cabbage rolls.

However you decide to serve your Corned Beef and Cabbage Pizza, make sure to watch it disappear before your eyes. Its unique blend of traditional Irish and Italian cuisine makes for one unforgettable dish that will leave everyone wanting more.

Make-Ahead, Storing and Reheating

 St. Patrick’s Day meets Italian cuisine with this delicious pizza mashup.
St. Patrick’s Day meets Italian cuisine with this delicious pizza mashup.

The great thing about this Corned Beef and Cabbage Pizza recipe is that it can be made ahead of time and stored for later. You can prepare the dough a day or two in advance and store it in the refrigerator until you are ready to use it.

Once you have topped your pizza with the corned beef, potatoes, cabbage, and cheeses, you can keep it in the refrigerator for up to 2 days. Make sure to cover it tightly with plastic wrap or keep it in an airtight container to prevent any external odors from seeping in.

When reheating the pizza, you may opt to reheat it in the oven for the best results. Preheat your oven to 375°F (190°C), then place the refrigerated pizza on a baking sheet or a pizza stone and bake for around 10-12 minutes until heated through. You may also reheat individual slices using a microwave or a toaster oven, but just make sure that they don’t become soggy due to excess moisture.

As with any reheated food, it’s always best to consume it within 2-3 days after cooking. But trust me, this pizza is so delicious that I doubt there will be any leftovers!

Tips for Perfect Results

 Perfect for parties or an unconventional dinner idea, this recipe will impress any foodie.
Perfect for parties or an unconventional dinner idea, this recipe will impress any foodie.

To ensure that you make the perfect Corned Beef and Cabbage Pizza, below are some tips to keep in mind:

1. Pre-bake the Crust

Before adding the toppings, pre-bake the pizza crust for 5-7 minutes. This will prevent it from becoming too soggy once you add the toppings.

2. Spread Ingredients Evenly

When adding your ingredients, try to spread them as evenly as possible across the pizza. This ensures that each slice will have a balanced combination of all ingredients.

3. Use High Quality Cheese

Using high-quality cheese is key to achieving a flavorful pizza. In this recipe, I recommend using parmesan, Monterey Jack, and mozzarella cheese.

4. Don’t Overload with Toppings

As tempting as it may be to pile on all of your favorite ingredients, less is often more when it comes to pizza toppings. Overloading your pizza can cause it to become too heavy and difficult to cook thoroughly.

5. Season with Fresh Herbs

Adding fresh herbs like basil or thyme can take your pizza flavor to the next level. Chop them finely and sprinkle them on top of the pizza right after baking.

6. Let Your Pizza Rest Before Slicing

Once your pizza comes out of the oven, let it rest for a few minutes before slicing into it. This will give time for the cheese to set and prevent it from melting into a gooey mess when you slice into it.

By following these tips, you’ll be able to make the perfect Corned Beef and Cabbage Pizza every time!

Bottom Line

In conclusion, the corned beef and cabbage pizza recipe is the perfect balance of flavors and textures. This pizza recipe is an innovative twist on traditional Irish dishes such as corned beef and cabbage rolls. It combines the best of two worlds: Italian pizza and Irish cuisine. I recommend you try this recipe because it’s a unique experience that will leave everyone satisfied. This recipe is versatile, allowing you to add or replace toppings to make it your own.

Whether you’re celebrating St. Patrick’s Day or just looking for a new pizza recipe to add to your repertoire, this corned beef and cabbage pizza recipe will exceed your expectations. Trust me; this pizza is worth the effort! So gather your ingredients and get ready for a culinary adventure. You won’t regret it!

Corned Beef and Cabbage Pizza

Corned Beef and Cabbage Pizza Recipe

I found this on the Food Network site ... I always tend to go overboard on St. Patrick's Day, so I keep an eye out for new things to do with the leftovers. Prep time includes rising time for pizza dough.
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Prep Time 1 hr 30 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 2 14-inch pizzas
Calories 2169 kcal


For the dough

  • 2 teaspoons sugar
  • 1 (1/4 ounce) package active dry yeast
  • 3 tablespoons extra virgin olive oil, plus more for the bowl
  • 3 cups all-purpose flour
  • 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
  • fresh ground pepper
  • 2 cups shredded mozzarella cheese
  • 3/4 cup shredded monterey 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.

Your Own Notes


Serving: 1612gCalories: 2169kcalCarbohydrates: 190.9gProtein: 86.2gFat: 117.4gSaturated Fat: 40.4gCholesterol: 231.5mgSodium: 3474.8mgFiber: 12.3gSugar: 11.5g
Keyword < 4 Hours, Meat, Oven, Stove Top, Vegetable
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