St Patrick’s Day Pizza Recipe

Whoa! I’ve really neglected the blog recently… sorry about that! Racing to get the main areas of the house organized and cleaned up. No small task, considering that the dining room was still being used as temporary storage for everything that belonged in the kitchen. As we have enough of the shelves done to move forward, I’m re-populating them with everything that’s been in the dining room. It may not sound like much, but it’s a lot of fussy decision making, as much as anything. The new cabinetry layout is completely different from the old one, so I need to figure out where I want everything to be.

Anyway, the big cleaning rush is on account of our “St Pi-trick’s Day” party this weekend. Just finished the menu up last night – it’s going to be GOOD! For the uninitiated: My husband’s favorite “holiday” is Pi Day (He’s a major math nerd), while my favorite is St Patrick’s Day (Irish Canadian, here!). Usually, we celebrate the two together, ON Pi day. Loads of pi trivia, round foods, etc… with a heavy Irish theme running on top of it. Just finished our menu last night – it’ll be awesome!

If you’re looking for something unique to serve for your own celebrations this time of year – I’ve got the recipe for you! Behold: St Patrick’s Day Pizza!

I created this recipe for our pi day celebrations a few years ago, and it’s been a March staple for us ever since. It’s basically the result of wondering “What’s the best way to combine the two themes, in one epic main dish?”. Well… now you know!

This recipe starts with a flavorful, tender beer based rye crust, and continues with (Canadian style) colcannon, one of our favorite things ever. Top with some corned beef, cabbage, and Irish cheddar… there you have it. St Pi-trick’s Day perfection!

Enjoy!

St Patrick’s Day Pizza Recipe

Crust:
1 1/2 cup warm, flat beer*
2 Tbsp Honey
1/2 tsp Salt
2 Tbsp Yeast
3 cups all purpose flour
1 cup rye flour
1 Tbsp caraway seeds
1 tsp mustard seeds
1 tsp black peppercorns
1/3 cup + 1 Tbsp Olive Oil

Sauce:
~ 2 cups Colcannon

Toppings:
1 lb thick cut corned beef
1 small onion, sliced
1-2 cups chopped fresh cabbage
3+ cups shredded (Irish. if feasible!) cheddar cheese

*You’ll want the beer warm, not hot. IPA beers work well for this, but feel free to experiment.

Add honey and salt to warm beer, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.

Combine caraway seeds, mustard seeds, and peppercorns in a small, dry skillet. Heat on medium high, stirring frquently, for 2-3 minutes or so. Once mixture becomes fragrant, remove from heat. Transfer spice mixture to a mortar/pestle set or spice grinder. Grind until broken up, but not *finely* so.

Add 1/3 cup olive oil, and 1 cup of the all purpose flour to yeast mixture, mix till well blended. Add rest of flours and the spices, mix well. Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water. Knead for a couple of minutes until smooth and elastic.

Put 1 tbsp olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour.

After one hour, dough should have doubled in size. Punch dough down and allow to rise for another hour or so.

Preheat oven to 400F

Bring a medium pot of water to a boil. Add cabbage to boiling water, cook just until softening. Strain, set aside.

I like to dump my pizza dough onto a cookie sheet that I’ve sprayed with olive oil or cooking spray, then roll in out right in the pan. The dough should be of a relatively even thickness throughout the pan, with a bit pushed up around the sides as an outer crust. (If you’re making this for “St Pi-trick’s Day” / Pi Day, you may want to use a round pan!)

Stir your colcannon. If it’s too thick to spread easily, feel free to add a little bit of milk. Spread over prepared pizza crust. Scatter corned beef, onion slices, and cabbage across the pizza. Top with shredded cheese.

Bake at 400 for 30-35 minutes.

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