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Thursday, March 12, 2009

St. Patrick's Day Pizza

How about a twist on traditional St. Patrick's Day fare? You must admit it IS different right? But it has most of the *traditional* ingredients that many of use at this time of year. I think the folks here at Rabbit Run Cottage will give this a try!
Ingredients 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 monterey jack cheese 1/2 cup freshly grated parmesan cheese 6 ounces sliced corned beef Directions 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.
And enjoy!
Love and Hugs,
Susie Q


Carolyn (Harbor Hon) said...

Never heard of this before, but anything that include corned beef and cabbage and I'm in! Thanks for posting this great recipe. Gonna have to try it real soon. xxoo

Smilingsal said...

Now, that's a new one to me!

Penny @ The Comforts of Home/Lavender Hill Studio said...

That actually sounds great! I love corned beef and cabbage... Thanks for the recipe Sue!

salmagundi said...

We had corned beef & cabbage at an annual church supper last night. Yum! Why wouldn't it be good on pizza? Sally

Susie said...

This is an unusual twist on pizza. I saw one yesterday that was all green (the dough was dyed green, and the topping had pesto, green peppers, zucchini, broccoli and green olives.
I wasn't too excited by it..

Anonymous said...

I never heard of this either but boy does it look delicious. Thanks for sharing1

Pat@Back Porch Musings said...

I've never heard of it, but it sounds good. I bet it is, too!!

FHL said...

Yum, looks good to me, but I think J would faint! Seems pepperoni is still the only little man approved topping around here :o)