Tasty Corned Beef Pizza

I never thought I’d put corned beef on a pizza until I found myself staring at leftover St. Patrick’s Day meat in my fridge. Growing up, corned beef meant sandwiches or hash – that’s just how we did it. When my husband suggested pizza, I thought he’d lost his mind.

But you know what? That crazy idea turned out to be genius. While traditional pizza toppings like pepperoni and sausage get all the attention, corned beef brings something different to the table. It’s not fancy or complicated – just good old-fashioned comfort food with an unexpected twist.

What Kind of Corned Beef Should I Use?

For pizza toppings, you’ll want to use leftover cooked corned beef that’s been sliced or chopped into bite-sized pieces. If you’re starting from scratch, you can use either point cut or flat cut corned beef – the flat cut tends to be leaner and slices more evenly, while the point cut is more marbled and tender. The key is to slice or chop your corned beef thinly so it heats evenly on the pizza and doesn’t overwhelm the other toppings. If you’re buying pre-cooked corned beef from the deli counter, ask them to slice it medium-thin, or you can chop it yourself at home. Just make sure not to use canned corned beef, as it has a very different texture that won’t work well on pizza.

Options for Substitutions

This creative pizza recipe can be adapted with several easy swaps:

• Pizza base: While a regular pizza base works great, you can use flatbread, naan, or even a cauliflower crust for a low-carb option. Just keep in mind that cooking times might need to be adjusted for different bases.
• Corned beef: If you don’t have corned beef, you could use pastrami or regular roast beef. Just remember that you’ll lose some of that distinctive corned beef flavor that makes this pizza special.
• Swiss cheese: Swiss cheese is classic here, but provolone or Gruyere would work well too. Even mozzarella can work, though you’ll miss out on that nutty Swiss flavor.
• Cabbage: No cabbage? Try sauerkraut for a tangier taste, or use coleslaw mix for convenience. Brussels sprouts, sliced very thin, can also work in a pinch.
• Mustard: Any type of mustard works here – Dijon, whole grain, or even regular yellow mustard. You could also try Russian dressing for a different twist.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef pizza comes from excess moisture – shredded cabbage needs to be pre-cooked and well-drained, or it will make your pizza crust soggy. Another common mistake is overloading the pizza with toppings, which can prevent the crust from cooking properly – aim for an even, single layer of corned beef and moderate amount of cheese. For the crispiest results, preheat your pizza stone or baking sheet in the oven for at least 20 minutes before sliding the pizza on it, and watch the edges of your crust carefully as the salt from the corned beef can cause it to brown more quickly than usual. If you’re using mustard, apply it sparingly in small dots rather than spreading it across the whole pizza – this prevents the strong flavor from overwhelming the other ingredients while still adding that classic pairing with corned beef.

What to Serve With Corned Beef Pizza?

This unique pizza combines all the flavors of a classic Reuben sandwich, so you’ll want sides that complement without overwhelming those distinctive tastes. A simple green salad with a light vinaigrette dressing makes a perfect partner – the crisp lettuce and tangy dressing balance out the rich, salty pizza toppings. If you’re in the mood for something more substantial, a bowl of potato soup or some crispy potato wedges seasoned with caraway seeds would fit right in with the Irish-inspired theme. And since this pizza already has so much going on flavor-wise, I like to keep the beverages simple – a cold beer or ginger ale works great here.

Storage Instructions

Keep Fresh: Got leftover corned beef pizza? Place it in an airtight container or wrap it tightly in aluminum foil and pop it in the fridge. It’ll stay good for up to 3 days, though it’s usually best enjoyed within the first 2 days while the crust maintains its texture.

Freeze: If you want to save some for later, you can freeze individual slices by wrapping them in plastic wrap and then aluminum foil. Place them in a freezer bag and they’ll keep for up to 2 months. Just remember that the texture of the cabbage might change a bit after freezing.

Warm Up: To get your pizza tasting fresh again, pop it in a 350°F oven for about 10 minutes, or until it’s heated through. I prefer using the oven over the microwave to keep the crust crispy – but if you’re in a hurry, the microwave works too! Just know the crust might be a bit softer.

Preparation Time	20-30 minutes
Cooking Time	40-50 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 80-90 g
• Fat: 70-80 g
• Carbohydrates: 100-110 g

Ingredients

For the pizza:

• 1/4 lb Swiss cheese, sliced
• mustard (optional, use a strong Dijon for best flavor)
• 1 pizza crust (8-12 inch)
• 1 lb cooked corned beef (cubed into 1/2-inch pieces)

For the cabbage preparation:

• 1/4 tsp kosher salt
• 1/4 head cabbage (thinly sliced)

Step 1: Prepare and Cook the Cabbage

Begin by cutting the cabbage in half through the stem, then cut each half into quarters through the stem again.

Place the cabbage pieces cut side up in a large pot.

Add enough water to the pot to float the cabbage pieces.

Season the water with 1-2 tablespoons of kosher salt, then bring it to a boil.

Once boiling, reduce the heat to a simmer and cook the cabbage until a knife can easily slide through the core, about 25-30 minutes.

Step 2: Drain and Chop the Cabbage

Remove the cabbage wedges from the water and place them in a colander to drain, cut side down.

Allow the cabbage to cool just enough to handle safely.

Once cooled, trim out the stem from each quarter.

Cut these pieces in half lengthwise, then chop them into shreds for topping the pizza.

Step 3: Prepare the Corned Beef

While the cabbage drains, take the leftover corned beef and trim off any excess fat.

Slice it into quarter-inch thick pieces, then proceed to cut these slices into cubes.

Set the cubed corned beef aside for assembling the pizza.

Step 4: Preheat and Prepare the Oven

Preheat the oven to 500°F (260°C) and place a pizza stone inside to heat up.

Heating the stone ensures a crispy crust once the pizza is baked.

Step 5: Assemble the Pizza

If you like a tangy flavor, spread mustard on the pizza crust as you would spread pizza sauce.

Then top the crust evenly with the chopped cabbage, slices of Swiss cheese, and cubed corned beef.

Make sure to distribute the toppings evenly for a balanced bite in each slice.

Step 6: Bake the Pizza

Carefully transfer the assembled pizza to the preheated pizza stone in the oven.

Bake until the cheese is melted and bubbly, and the crust achieves a golden-brown color.

This typically takes about 8-10 minutes, but keep an eye on it to avoid overcooking.

Step 7: Serve and Enjoy

Once done, remove the pizza carefully from the oven.

Allow it to cool slightly before slicing to make handling easier.

Serve your delightful and unique corned beef and cabbage pizza, savoring the blend of flavors and crisp texture!