Pizza For Breakfast ~ Corned Beef & Cabbage Pizza

It is St. Patrick’s Day. We were not going to give in to a theme, but resistance was futile the moment we laid eyes on the words, “Corned beef & cabbage pizza.”

Corned pork is the traditional Irish meat, not corned beef, and no one says you cannot substitute it in this recipe. Creativity is the path to a satisfied palate.

This is what we love about our Sunday’s Free Cheese Pizza: The possibilities are endless; assuming it lives long enough to inspire a variation or two. Today, that’s something with an Irish twist.

158 - 031714 - corned beef

Ingredients –

1 small cheese pizza
3 tbsp olive oil
1 cup sliced green cabbage
1 large potato, peeled and thinly sliced
Sea salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
1 1/2 cup sliced or shredded corned beef

Instructions –

1- Remove the pizza from the fridge to bring to room temperature.

2- Heat 1 tbsp olive oil in a skillet on medium-high.

3- Add the cabbage and a pinch of salt. Cook for about 5 minutes, until cabbage softens.

4- Add enough water to cover. Turn heat to low and cover. Simmer for 20 minutes. Drain and set aside.

5- Preheat oven to 450 degrees.

6- Toss the thinly sliced potato with 2 tbsp of the olive oil and a pinch of salt and pepper.

7- Transfer to a baking sheet, in a single layer, and roast until golden. About 15 minutes.

8- Place the pizza on a baking sheet. Scatter corned beef, potatoes and cabbage on top. Add Parmesan.

9- Heat at 450 for about 10 minutes.

Serve for breakfast, lunch or dinner, with a side of pineapple slices.

Variation: Toss corned beef, cabbage and potato with 2 eggs. Pour over pizza. Heat until egg sets. Savor a decadent frittata worthy of a true connoisseur of hearty Irish-inspired feasting.

More Morning Pizza Recipes

Pizza For Lunch Recipes

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