Add honey to warm beer, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.

Combine caraway seeds, mustard seeds, and peppercorns in a small, dry skillet. Heat on medium high, stirring frquently, for 2-3 minutes or so. Once mixture becomes fragrant, remove from heat.

Transfer spice mixture to a mortar/pestle set or spice grinder. Grind until broken up, but not *finely* so.

In a large mixing bowl - or the bowl of a stand mixer fitted with a dough hook - combine all purpose flour, rye flour, ground spices, and salt.

Add yeast mixture and ⅓ cup of olive oil, mix till well blended.

Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water.

Once dough is fully kneaded, swirl 1 tablespoon olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour.

After one hour, dough should have doubled in size. Punch dough down and allow to rise for another hour or so.

As you’re waiting for the second rise, make the sauce:

Peel potatoes, parsnips, and carrots. Cut vegetables in pieces - potatoes should be 4-6 pieces each, carrots maybe half the size of the potato pieces, and the parsnips a little bigger than the carrot pieces.

Place vegetables in a large pot of salted water. Boil over medium high heat until all the vegetables are fork tender, about 25 minutes.

Remove from heat, strain out the water.

Mash vegetables til smooth – I like to put them in my food processor and let it rip!

When veggies are smooth, add sour cream, butter, and milk. Blend everything is well incorporated and smooth, season with salt and pepper, to taste.

Cover with plastic wrap, set aside.

Note: This makes a bit more sauce than you may need.

Preheat oven to 400F

Bring a medium pot of water to a boil. Add cabbage to boiling water, cook just until cabbage starts to soften. Strain, set aside.

Stir your sauce. If it’s too thick to spread easily, feel free to add a little bit of milk. Spread over prepared pizza crust.

Scatter corned beef, onion slices, and cabbage across the pizza. Top with shredded cheese, and a scattering of caraway seeds if you’d like.

Bake at 400 for 30-35 minutes. Serve hot!