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A slice of St Patrick's Day Pizza on a blue plate. Chunks of cabbage and corned beef are visible from under the cheese.
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5 from 2 votes

St. Patrick's Day Pizza

This fun fusion of St Patrick's Day staples and Pizza features a seeded rye bread, colcannon, and - of course - corned beef and cabbage. Sounds weird, but is very tasty!
Prep Time30 mins
Cook Time45 mins
Rising Time2 hrs
Course: Main Course
Cuisine: American, Holiday, Irish
Servings: 6 People
Calories: 794kcal
Author: Marie Porter

Ingredients

Crust

  • 1 ½ Cups Warm, Flat Beer*
  • 2 tablespoon Honey
  • ½ teaspoon Salt
  • 2 tablespoon Active Dry Yeast
  • 3 Cups All-Purpose Flour
  • 1 Cup Rye Flour
  • 1 Tbsp Caraway Seeds
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Black Peppercorns
  • Cup Olive Oil + 1 Tbsp

"Sauce"

Toppings

  • 1 lb Thick Cut Corned Beef
  • 1 Small Onion Sliced
  • 1-2 Cups Chopped Fresh Cabbage
  • 3+ Cups Shredded Cheddar Cheese Irish, if Possible!

Instructions

  • Add honey and salt 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.
  • Add ⅓ cup olive oil, and 1 cup of the all purpose flour to yeast mixture, mix till well blended. Add rest of flours and the spices, mix well. Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water. Knead for a couple of minutes until smooth and elastic.
  • Put 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.
  • Preheat oven to 400F
    Bring a medium pot of water to a boil. Add cabbage to boiling water, cook just until softening. Strain, set aside.
  • I like to dump my pizza dough onto a cookie sheet that I’ve sprayed with olive oil or cooking spray, then roll in out right in the pan. The dough should be of a relatively even thickness throughout the pan, with a bit pushed up around the sides as an outer crust.
  • Stir your colcannon. 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.
  • Bake at 400 for 30-35 minutes. Serve hot!

Notes

*You’ll want the beer warm, not hot. IPA beers work well for this, but feel free to experiment.

Nutrition

Calories: 794kcal | Carbohydrates: 76g | Protein: 41g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 1042mg | Potassium: 328mg | Fiber: 6g | Sugar: 8g | Vitamin A: 732IU | Vitamin C: 10mg | Calcium: 472mg | Iron: 6mg