Skip to Content
Menu

Corned Beef and Cabbage Pizza

Stephanie Wise
Created Feb 25, 2014
  • Pin
We topped Pillsbury pizza crust with roasted potatoes, caramelized cabbage and corned beef for a tasty pizza that's ready in 40 minutes.

Corned Beef and Cabbage Pizza

  • Prep Time 20 min
  • Total 40 min
  • Servings 6
  • Ingredients 10
  • Pin

Ingredients

  • 1/2 large russet potato, thinly sliced
  • 1 tablespoon olive oil
  • Dash salt and pepper
  • 1/2 tablespoon unsalted butter
  • 2 cups thinly sliced green cabbage (about 1/2 small head)
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1/2 cup shredded sharp white Cheddar cheese (2 oz)
  • 1/4 cup grated Parmesan cheese
  • 3 oz sliced cooked corned beef, cut into thin strips

Instructions

  • Step 
    1
    Heat oven to 425°F. Grease large cookie sheet with oil.
  • Step 
    2
    In ungreased 15x10-inch shallow pan, toss potato slices with 1 tablespoon oil, the salt and pepper. Roast 10 minutes or until light golden brown.
  • Step 
    3
    Meanwhile, melt butter in 8-inch skillet over medium heat. Add cabbage; toss to coat. Cook 10 to 15 minutes, stirring occasionally, until cabbage is caramelized.
  • Step 
    4
    (If using dark or nonstick cookie sheet, reduce oven temperature to 400°F.) Unroll dough onto cookie sheet. Bake 5 minutes.
  • Step 
    5
    Remove cookie sheet from oven. Top partially baked crust with half of the 3 cheeses. Top with corned beef, caramelized cabbage and potato slices. Sprinkle with remaining cheeses and if desired, more salt and pepper to taste.
  • Step 
    6
    Bake 6 to 10 minutes longer or until crust is golden brown and cheese is melted and bubbly. Cool pizza 5 minutes before slicing.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section