Reemiiiiiiix!!! Who says corned beef and cabbage can only be served one way? And who says it can only be served on St. Patty's day? Well whoever they are, they are sorely mistaken!
Alright, so here's the deal. We're a little bit obsessed with pizza over here at the Rhoades Casa. We'll put just about anything on a pizza. You name a meal, we'll make it a pizza. Steak fajitas? Easy. Shrimp stir-fry? No sweat. Macaroni and cheese? Why not. (Haven't actually done that one yet, but the future holds no bounds). So, when St. Patty's day week rolled around, we figured, heck, let's take the traditional CB&C, as we like to call it, and throw it all on a pizza! Well, let me just tell you. This pizza was ... in a word ... genius. Sheer culinary genius. And because it's so darn delicious and simple, there's nothing stopping us, and now you, dear reader, from making this meal any day of the year. Except, of course, Lenten Fridays. ;)
So here goes.
1 fresh pizza crust
1/2 cup diced cooked potatoes
1/2 cup fresh chopped green cabbage
1/4 cup sliced or diced onions
a few thick slices of corned beef from the deli, julienned
1/2 lb of swiss cheese (shredded or sliced)
1/2-3/4 cup Super Secret Special Sauce
Super Secret Special Sauce ingredients:
1/4 cup sour cream
1/4 cup prepared horseradish (sub creamy horseradish sauce for less potent flavor)
2-3 tbs yellow mustard
1 tbs apple cider vinegar
Pre-heat oven to 425. (If you just made your crust fresh, it should already be hot.)
Prepare your pizza ingredients and set aside. Mix all your sauce ingredients together and set aside.
Once your crust is all ready to go, spread the majority of your sauce evenly over the crust. (You'll want to save some for the dippin later). Add a layer of cheese. Now add all your toppings. Bake on bottom rack for 7 minutes.
Pop the pizza out and add the rest of your cheese over the top. Bake for another 5-8 minutes until the cheese is melty and bubbly.
|so very, very good.|