Corned Beef and Cabbage Pizza on Whole Wheat and Caraway Crust

Corned Beef and Cabbage Pizza on Whole Wheat and Caraway Crust

Corned Beef and Cabbage Topping

2 tbsp butter

1 tbsp canola oil

1/4 cup thinly sliced peeled carrots

1 cup diced cabbage

1 tbsp shallots

1 tsp. minced garlic

2 cups shredded corned beef

1 tsp black pepper

1/4 cup white wine

1 tbsp. Dijon mustard

1 tbsp. whole-grain mustard

1 tbsp. prepared horseradish

2 cups grated extra sharp whit cheddar

3/4 cup frozen peas , thawed patted dry

1/4 cup grated parmesan

3oz. cream cheese

In a large pan saute cabbage and carrots with butter and oil until just tender. Stir in shallots and garlic and saute about 2-3 minutes. Add the corned beef and black pepper and saute until beef begins to crisp. Deglaze pan with wine. Stir in cream cheese.

Place saute cabbage, carrots and beef mixture on dough, spread evenly. Sprinkle peas over top. Sprinkle the grated cheeses and bake.


Whole Wheat and Caraway Crust

2 1/4 cups water

2 tsp. salt

2 tbsp granulated sugar

3 tbsp olive oil

2 cups whole wheat flour

3 3/4 cups bread flour

2 tsp. active or instant yeast


Mix together dry ingredients except yeast into mixing bowl with dough hook. Add the yeast and gradually pour in the olive oil and water. Mix until combined. Knead until smooth. Rise twice. Spread with your hands to dough into a parchment lined sheet pan.

Place filling on top of crust sprinkle top with the grated cheeses. Bake at 400 degrees for about 20 minutes or until melted and crust is golden brown.

Spinach, Bacon and Tomato Sauce

Spinach, Bacon and Tomato Sauce


1lb.Black Pepper Bacon, Diced

1 onion, diced

2 cloves garlic, minced

1-2 tsp red pepper flakes

1 1/2 tsp. dried Basil, even better with fresh basil

5 oz. baby spinach

2 15 oz.cans fire roasted, diced tomatoes

Saute bacon until just crisp, add onion and cook until translucent. Remove bacon and onion with slotted spoon and set aside. Pour out the bacon fat. Return bacon, onion, garlic, basil ,red pepper flakes, tomatoes and spinach; saute until spinach is just wilted.

Pour over and toss with pasta of your choice; sprinkle with parmesan cheese.