St. Patty Pizza

It’s almost time to celebrate one of my favorite holidays.  St. Patrick’s Day!  While I do not partake in the green beer (because beer is bitter and bitter is icky), I do love other traditions such as corned beef and cabbage, Colcannon Soup, and wearing green. 

Unfortunately, I am the only person in the house that enjoys Corned Beef.  So, I get to find lots of uses for leftovers and I can only eat so many Reubens in a row!  What’s the answer?  Pizza! 

Everything tastes good on a Pizza, right?  BBQ chicken, spinach and artichokes, taco toppings, EVERYTHING!  So why not make a St. Patty’s Day pizza?  The good news is that the dough makes enough for 2 large or 4 small pizzas, so others in the house that don’t really know good food can have boring pizza while you have really good St. Patty’s Day Pizza.  It’s all about compromising, right? 😉

The dough also freezes well.  Just spray the inside of a ziptop bag with oil, plop in the dough, and freeze for up to 3 months.  Thaw in the fridge overnight and you’re ready to make pizza!

St. Patty Pizza

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FOR THE DOUGH:

  • 2-1/4 tsp active dry yeast
  • 2 tsp sugar
  • 1 cup warm water (110°F)
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 2-1/3 cups bread flour

FOR THE PIZZA:

  • Leftover corned beef, chopped
  • 1/2 cup sauerkraut, drained well and squeezed dry
  • 12 or so pepperoncini slices
  • 1 cup mozzarella cheese, shredded
  • 1 Tbsp tomato sauce with oregano, basil and garlic

FOR THE DOUGH:

  1. Place sugar and yeast in the bowl of a stand mixer.  Add water and let stand for 5 to 10 minutes, or until foamy.
  2. Stir in salt and olive oil.  Add flour all at once, and stir with the dough hook on low.  Once the dough comes together, mix on medium speed for 5 minutes.  Remove the dough hook (dough will be sticky) and cover with a clean towel.  Let the dough rise for 30 minutes. 

FOR THE PIZZA:

  1. Preheat the oven to 400°F with a pizza stone in place.  If you don’t have a pizza stone, put a cookie sheet in the oven upside down and preheat that.
  2. Place 1/4 of the dough on a sheet of parchment paper and spray lightly with oil.  Using clean hands, press and stretch the dough into a rectangle about 5 inches wide and 8 to 9 inches long.  Dock with a fork.
  3. To bake, slide the dough and parchment paper onto the preheated stone.  Cook for about 7 minutes, then remove from the oven.
  4. Spread the tomato sauce on the flatbread, followed by sauerkraut, pepperoncinis, cheese, and corned beef.
  5. Peel off parchment and return the pizza to the stone in the oven for 10 to 15 minutes, or until cheese is melted, bubbly, and beginning to brown.  Serve with some green ale if you must!
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