culinary experiment: corned beef and cabbage flatbread pizza

March 20, 2021

St. Patrick’s Day is a favorite holiday of mine. I like a good excuse to eat and drink and won’t say no to corned beef, cabbage, and whiskey. I’m never that excited for leftover corned beef though. It’s just not the type of thing I want to eat twice in one week. So tonight I decided to go in a very different direction and turn my leftovers into pizza.

I started by searching through flatbread recipes. I am not much of a baker and didn’t want to deal with yeast. I settled on a simple recipe of 1 cup all purpose flour, 1/3 cup warm water, 1 teaspoon salt, and 1 tablespoon oil. I combined the flour and salt and then mixed in the oil and water and formed a ball of dough. I kneaded it for a couple of minutes and then let it rest for 15 minutes.

I rolled out the flatbread with a rolling pin until it was about a 10 inch circleish shape. Then I baked it on a pizza stone in a 500° oven. I cooked it for about 10 minutes, but I think that was too long. Next time I will try just five minutes. This will allow longer cooking with the toppings on. I also didn’t use a fork to pierce the dough. This made it bubble up which made it hard to add toppings to. If you are making this, use a fork!

I took it out of the oven and let it rest just a minute so it was cool enough to handle. I first drizzled olive oil on top of the dough and added a layer of chopped leftover cabbage. Then I sprinkled on one cooked carrot that I had finely diced. I had some cheddar-jack cheese on hand, but went to the store and got some shredded swiss cheese, because it would go better with the corned beef. So I sprinkled on around a half of a cup of swiss. I topped that with chopped corned beef and some small dollops of mashed potatoes. If you have leftover boiled potatoes, I think they would work too.

Once all the toppings were in place, I put it back in the oven. I was hoping to cook it for ten more minutes at 500°, but the edge started to burn. I pulled it out after about six minutes once the cheese was melted. Unfortunately, that meant that I didn’t get any browning on top. By par-baking the dough for less time, I think I could get the toppings browned. If that doesn’t work, I might try to broil it. I could also try skipping the par-baking, but I think the crust might get soggy.

Once I took the pizza out of the oven, I finished it with a drizzle of yellow mustard on top. It made two small servings, but if I was hungry I could easily eat the entire thing myself. It was good. I will make it again. The dough and heating times are really what need some working out. You could most certainly use a store bought dough or pizza crust to make this if you didn’t want to deal with the dough.

Once I test the recipe a few more times, I will write a new post with the worked out recipe, so stay tuned. If you have made or even have had corned beef and cabbage pizza, drop me a note and let me know your thoughts.

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