Girls on Food


Allison’s Corned Beef and Cabbage Pizza For St. Patrick’s Day

That’s right. I said it. Today we’re making a corned beef and cabbage pizza.

Why? Because tradition isn’t the boss of me. Because Wolfgang Puck made himself a household name by putting duck on a pizza. And because I believe that if you aren’t willing to lose every friend you have over a friendly competition, you aren’t playing hard enough.

Last St. Patty’s Day I was invited to a corned beef and cabbage cook off, and as maturity obviously hasn’t cured me of my insatiable need to win at everything – whether or not everyone else has any idea that we are competing – I wasn’t about to show up with a crockpot full of mushy carrots, and sad, wet cabbage.

No. I was going to up my game. I was going to do something new, something fresh. With a cool new POS for a pizza store ( if I got that far. As Coco Chanel once said, I was going to be the lady in red when everyone else was wearing tan.*

I was going to give the people something they’d love. Something that would enter the annals of Irish folklore, giving birth to songs and rituals that would be sung around campfires and passed down, generation to generation for time immemorial.

And what do the people love? The people love pizza. Who doesn’t look forward to getting a pizza delivered after a long day at work? No one.

This recipe sounds a little odd at first but if you consider the elements – crunchy, pillowy pizza dough, buttery potatoes, creamy irish cheddar, salty corned beef, the sweetness of the caramelized, roasted cabbage – it begins to make sense. This pizza was such a hit that my incredibly picky husband not only loved it, but tried to convince me to serve it at Easter brunch. The pizza ultimately lost to a bacon, cheddar and mushroom quiche, but it has worked its way into our St. Patrick’s Day traditions permanently, and if you give it a chance, I think it might just find its way into yours.

So without further ado, I present you with corned beef and cabbage pizza. Let’s get to it.

Cooks note: because I invented this recipe myself, and because of the nature of pizza, you should feel free to experiment with the amounts and toppings to find a final product that uniquely suits your palette. I like a thick crusted, crunchy, cheesy pizza with a lot of toppings. If you don’t, you’re obviously wrong, but I’ll never know, so play around and have a good time!

Like all the best recipes, it starts with butter, cheese, and carbs.

I’m fortunate to be able to buy amazing pizza dough right at my grocery store (Wegmans HOLLAAAA). If you can’t, see if your local pizza shop is willing to sell their dough by the pound

I use a pizza stone for homemade pizza because I’ve found it to be the best way to get that chewy, crunchy, pizza shop consistency I love so much. If you’re doing the same, toss yours in the oven at 450 or 475 (depending on your comfort zone with a wildly hot oven) and let it heat up while you slice the potatoes. A metal pizza pan or baking sheet will work just fine too.

I use a mandolin to get thin, even slices, and because fingertips aren’t really that important to me. You can use a food processor for even thinner slices, or just (carefully) use a good sharp knife.

Set the butter to melting in a large saute pan over medium heat, and then toss in the potatoes. Season very liberally with salt and freshly ground black pepper. Potatoes can take a lot of seasoning and with all these delicious toppings to compete against, they need it in this recipe.

I strongly recommend using Yukon gold potatoes on this recipe. Their waxy texture holds up well during sautéing and baking, and their buttery flavor is exactly what the salty corned beef and cheddar need.

While the potatoes are cooking through, shred your Irish cheddar using an old fashioned grater or your food processor. This is also the time to prep your cabbage. Slice the cabbage into 1/4-1/2 inch slices, then toss with the oil in brown sugar. Place on a baking sheet and set aside.

Sweaters, potatoes, booze, and cheese. This is what my people are known for. If you’ve met me, this makes perfect sense
A bit of brown sugar adds necessary sweetness to balance all the butter and salt of this dish. And also because I’m clearly trying to kill you.

Once you’ve cooked the potatoes through – you want them nice and tender – roll or stretch your pizza dough and place it on the hot stone or pizza pan. Now it’s time to top the dough with your delicious, buttery, salty potatoes.

Consider cooking up more potatoes than you need, lest you lose some to attrition
You should probably buy extra cheddar as well

Feel free to layer the potatoes thinly or to double up, as suits your preference. My Irish soul says the more potatoes the better, but this is a personal choice only you can make. Search your heart.

Now, gentle reader, it’s time to top the potatoes with that gorgeous pile of shredded cheddar. Did your pulse just speed up? Mine did too.

I feel like we could stop here and I’d still be really, really happy with this recipe

I was ready to call it a day after we topped the potatoes with the cheese, but since I’ve committed to this post, we now need to add the corned beef. This is your art. Fling that meat like you’re Jackson Pollack and that corned beef is your paint. Unless you aren’t the one who cleans the kitchen, then you should probably just place it gently on top of the cheese.

Yeah. It’s deli corned beef. If you want to spend all day braising your own corned beef just for this pizza, you can do that, but you should know that myself and every other mom at carpool is totally rolling our eyes at you

The corned beef gets topped with a generous layer of mozzarella, and then this belt buster is ready to meet the oven. Place it on the bottom rack, then place your sheet pan of cabbage on the top rack at the same time.

Once the crust has browned and the cheese is melted and golden, pull the pizza out of the oven. Let it rest for a few moments while the cabbage continues cooking. You want the cabbage to begin to caramelize and brown. Once the cabbage is done, give it a sprinkle of salt and pepper and it’s ready to meet its doughy, cheesy soulmate.

Admit it, you doubted me, but this looks pretty good, doesn’t it? Did I mention all the butter and cheese and potatoes?
You see what happens when you stick with me? Magic. Magic happens. And cabbage.

Once the pizza has cooled enough to cut, slice that baby up and top each piece with a helping of the caramelized cabbage. If you’re really extra you can make a Guinness reduction or a creamy mustard sauce to accompany it, but I’ve already moved on to the part where we drink Jameson so you’re on your own now.

Slainte, my friends! Happy St. Patrick’s Day to all!

Corned beef and Cabbage Pizza


1 pound fresh pizza dough (note: For best results, proof the dough in a warm place for one hour, for let it rise on your kitchen counter for 2-3 hours)

2/3 – 3/4 pound of deli corned beef, shredded

2 C Irish cheddar, shredded

1 1/2 C shredded mozzarella

4 C thinly sliced Yukon Gold potatoes

6 T butter

1 head fresh cabbage

3 T avocado or olive oil

1 1/2 T brown sugar

salt and pepper

Special equipment recommended: a mandolin and a pizza stone or metal pizza pan

Preheat your oven to 450 degrees. If using a pizza stone, place the stone in the oven to preheat for at least 15 minutes.

While the oven is preheating, slice your potatoes. Melt the butter in a large skillet and toss in the potatoes. Season liberally with salt and pepper. Cook until tender, about 10 minutes.

Next, slice the cabbage into 1/4 – 1/2 inch strips, then toss with the avocado oil and brown sugar, place on a baking sheet and set aside.

Once the potatoes are cooked through and the stone is hot, roll, press or stretch out your pizza dough and place on the hot stone. Top with the potatoes, and then all of the Irish cheddar. Next, distribute the corned beef evenly over the cheddar. Top with the mozzarella and place the pizza in the oven, on the bottom rack.

Place the cabbage on the top rack of the oven right along with the pizza. Cook the pizza for 10-12 minutes, or until the crust has browned and the cheese is melted and golden.

Let the pizza rest while the cabbage continues to cook for another 5-7 minutes, tossing once with a spatula. The cabbage is done when it is tender but not mushy, and starting to brown.

Slice the pizza, top with the cabbage, and enjoy!

*Haha, just kidding, that was actually Fran Drescher as The Nanny. But you get the point.

Food Truck Rodeo at the Rochester Public Market

Though it is among my favorite culinary cities, most people don’t associate Rochester, NY with farm to table dining, haute cuisine or award winning farmer’s markets. They should.

A hub of Rochester life for more than 100 years, the Rochester Public Market was voted Best Public Market in the United States back in 2010, beating out the market in Davis, CA. Today it’s more popular than ever, thanks in part to a year round calendar of events that offers something for everyone.

Among my favorites is the monthly food truck rodeo which is held on the last Wednesday of the month starting in April and running through September. The event draws huge crowds for the more than 20 trucks routinely in attendance offering everything from French macarons and sushi to that Rochester staple, the garbage plate.


A Preview of the New Brunch Menu at Portico by Fabio Viviani

Much like Paris, brunch is always a good idea. So are exclusive food tastings with celebrity chefs. So naturally, when I was invited to preview the brunch menu at Fabio Viviani’s newest restaurant, Portico, I accepted faster than you can say, “another mimosa, please.”

Portico, opened in February 2017, is located at the Del Lago Resort and Casino, about an hour’s drive from downtown Rochester, NY. A brand new luxury hotel and spa are expected to open shortly, making it inevitable the Portico would jump on the brunch scene (and giving me serious #vacationgoals).

Open to just a dozen or so publications; I made the guest list thanks to my work with Rochester A-list, a collaboration that has been one of the best parts of relocating back to my hometown.

Portico by Fabio Viviani
1133 State Route 414, Waterloo, NY 13165


And what a night it was. If it seems odd to sample brunch dishes at 7 in the evening, let me assure you that between the gorgeous, delicious food, the sumptuous surroundings, and the cold rosé, I lost all track of what time (or day) it was. It was the kind of meal that transports you away from mundane things like clocks and calendars.

Each dish was served family style, and it made the experience so much fun. The first dish we sampled turned out to be my favorite – Lox Cured Salmon served with sliced tomatoes, pickled onions, imported capers from an island just off the Italian coast, and orange cream cheese, served atop toasted, house-made polenta bread.

Are you drooling a little?

I am.