I was recently asked by our fellow "Irish Kitchen" group member, Maryann Tracy, to post this recipe here on her behalf. You might be saying, "Pizza with cabbage?!?!" Understandable. However, according to Maryann, "At first it sounds like an unlikely pairing, but trust me, once you try it, you'll be hooked." Maryann plucked this recipe from an issue of Bon Apetit magazine almost two decades ago, and she's been making it ever since -- with rave reviews from everyone who tries it. The recipe originated in a restaurant called Truffles in County Sligo, which unfortunately closed several years ago.
While unconventional, this pizza would qualify as "authentic" Irish fare, in my opinion. Irish cuisine is blazing new trails, and this dish would fit well into what's being done in contemporary Irish kitchens around the country. This would be an impressive addition to a Paddy's Day meal, I think.
As always, leave your thoughts in the comments below. I'm going to try making this pizza soon, and I'll give you my own impressions following that. Now for the recipe ...
Place 1 cup warm water in large bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Add oil and salt. Using wooden spoon, mix in flour 1/2 cup at a time to form soft and slightly sticky dough. Turn dough onto wooden surface and knead until smooth. Add more flour if dough is too sticky, about 10 minutes.
Form dough into ball. Oil large bowl. Place dough in bowl, turning to coat with oil. Cover bowl with plastic wrap, then a towel. Let dough rise in a warm draft-free area until doubled in volume, about 1 hour.
Punch down dough. Let rise again until doubled, about 1 hour.
For the tomato sauce:
I seriously want to try this!!!