What a fun way to celebrate St. Patrick's Day. Homemade Corned Beef & Potato Pizza for dinner! Click here to see the full article
Hello my fellow Corned beef lovers. Looking for a new twist on the loved Irish corned beef and potato classic dish for St. Paddy's day? Let's strap on our aprons and let's bake!
This Recipe is Corned Beef and Potato Pizza. You will need the following ingredients.
- 16 Rhodes™ Dinner Rolls, thawed to room temperature
- 2 medium size yellow onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves
- 2 medium size red potatoes, thinly sliced
- 1/2-1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups grated Swiss cheese
- 4 - 6 ounces fully cooked corned beef, cut in strips
- 2 tablespoons grated Parmesan cheese
First you will need to thaw the dinner rolls. Place the rolls in a gallon sized zippered bag. You can place the rolls in the refrigerator the night before you make your pizza and let them thaw overnight. (Remove the rolls from the refrigerator and allow to warm for about an hour on your counter.) Or place the rolls on your kitchen counter to thaw.
If you only have Texas rolls in your freezer you can substitute 8 Texas rolls for the 16 dinner rolls. Texas rolls are approximately double the size of a dinner roll.
Let your rolls thaw to the point where the dough is warm and bubbly. This allows you to roll the dough out with a lot more ease.
Preheat your oven to 350°F. Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 15-inch circle.
Spray a 14 inch pizza pan with non-stick cooking spray then place dough on top. Turn up edge and pinch to form a rim. Cover with plastic wrap that has been sprayed with non- stick cooking spray. Let rise while preparing toppings.
Slice two red potatoes thinly. Then slice 2 medium sized onions thinly as well. To prepare onions and potatoes I used a hand held slicer for vegetables. I was extremely grateful that I had this tool in my kitchen. It made this step a lot faster and allowed my slices of potatoes and onions to be even. This allowed the potatoes to cook evenly as well.
In a large skillet warm up olive oil.
Cook onions in olive oil over medium heat 4 to 6 minutes or until soft. Reduce heat to low. Sprinkle thyme over onions and add potatoes. I used fresh thyme and skimmed the leaves off the stalk with my finger nails by pinching the stalk between my thumb and forefinger and pulling the stalk between my fingernails.
Cover pan with onions and potatoes and cook 8 to 10 minutes or until potatoes are tender. Remove from heat and season with salt & pepper.
Remove wrap from dough and poke several times with a fork to prevent bubbles from forming. If the dough has sprung back you can stretch it back out once it has risen. The dough has had a chance to rest and will stay at the desired size at this point. I usually just use my hands with the dough covered with sprayed plastic wrap.
Pre-bake crust at 350°F 10-15 minutes. I checked my crust after 10 minutes to make sure I did not have any air bubbles. If bubbles do form, just poke them with a fork to release the trapped air. Then continue to bake for another 5 minutes. Make sure the crust is fully baked. The toppings on this pizza are pretty think and nothing is worse than a soggy crust.
While your crust is in the oven, grate two cups of Swiss cheese. Set aside one cup of Swiss cheese and mix with 2 tablespoons freshly grated Parmesan cheese.
Shred or cut Corned Beef. I cooked a Corned beef roast in the crock pot so my meat was very tender and was more like pulled pork or pulled chicken consistency. Although if you do not want to cook a Corned beef roast you can go to the deli in your local grocery store and have them slice the meat for you. Set aside.
Remove crust from oven and sprinkle with one cup of Swiss cheese. Top with potato mixture. When I did this step for the photos I layered the potatoes so they were on top of one another. When I tried the finished pizza I felt like it was a little heavy on the potato end for me so I would only put the potatoes next to each other and not overlap the slices.
Return to oven and bake 10-15 minutes. Remove from oven and top with corned beef, remaining Swiss cheese and Parmesan cheese. Bake an additional 5-10 minutes or until cheese is melted.
Get ready for a punch of flavor for the mouth. The next time I make this pizza I will not use as many onions or potatoes. It was a little heavy for my palate, but would be wonderful with a light hand topping the pizza. I was also thinking it would be good with a mixture of Provolone and Swiss cheese. I think the flavor of the corned beef would stand out more. At my home the star of the table is Corned beef; there are never leftovers!
This is a fun twist on a traditional Irish dish. Feel like you have the luck of the Irish? You are ready to try a new twist on St. Patrick's Day for your family and friends. This could be your very own pot of gold at the end of the rainbow. I will hang up my apron for now until we cook again.
Corned Beef and Potato PizzaServings: 8 | Skills: Intermediate | Prep Time: 20 min (not including thaw time) | Bake Time: 20-30 min
What a fun way to celebrate St. Patrick's Day. Homemade Corned Beef & Potato Pizza for dinner!Corned Beef and Potato Pizza
16 Rhodes Yeast Dinner Rolls, thawed to room temperature
2 medium size yellow onions, thinly sliced
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
2 medium size red potatoes, thinly sliced
1/2-1 teaspoon salt
1 teaspoon ground black pepper
2 cups grated Swiss cheese
4 - 6 ounces fully cooked corned beef, cut in strips
2 tablespoons grated Parmesan cheese
Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 15-inch circle. Place in a sprayed 14-inch pizza pan. Turn up edge and pinch to form a rim. Cover with sprayed plastic wrap and let rise while preparing toppings.
In a large skillet, cook onions in olive oil over medium heat 4 to 6 minutes or until soft. Reduce heat to low. Sprinkle thyme over onions and add potatoes. Cover and cook 8 to 10 minutes or until potatoes are tender. Remove from heat and season with salt & pepper.
Remove wrap from dough and poke several times with a fork to prevent bubbles from forming.
Pre-bake crust at 350°F 10-15 minutes. Remove from oven and sprinkle with 1/2 of the Swiss cheese. Top with potato mixture. Return to oven and bake 10-15 minutes. Remove from oven and top with corned beef, remaining Swiss cheese and Parmesan cheese. Bake an additional 5-10 minutes or until cheese is melted.