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 ...

 

 

 

Makes two pizzas.

 

For the crust:
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 cup warm water (105-115 degrees Fahrenheit)
1 envelope yeast
2 tbs. olive oil
1 tsp salt
2 1/2 cups bread flour

 

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:

One 28 oz. can Italian style tomatoes
2 tbs. chopped fresh basil
2 tbs. tomato paste
1 tbs. minced garlic

 

Combine all ingredients in heavy large saucepan. Break up tomatoes.  Simmer uncovered until sauce thickens and reduces to 1 3/4 cups, stirring occasionally.

 

 

Meanwhile, prepare toppings:
6 tbs. (3/4 stick) butter
8 cups coarsely chopped green cabbage (1/2 large head)
2 tbs. fresh grated parmesan cheese
6 tbs. whipping cream
1/2 tsp. ground nutmeg
2 cups grated mozzarella (about 8 ounces)
4 oz. cream cheese cut into 1/2 inch pieces
4 tbs. pine nuts
10 thin slices of prosciutto

 

Melt butter in large, non-stick skillet over medium heat. Add cabbage and stir to coat with butter.
Cover skillet and cook until cabbage is tender, about 8 minutes. Uncover, add cream and simmer until cream is reduced to a glaze, about 5 minutes. Mix in nutmeg. Season with salt and pepper. Set aside.

 

 

Now, put it all together:
Preheat oven to 500 degrees Fahrenheit. Flour two 12-inch pizza pans or large baking sheets. Punch down dough and divide in half. Roll dough into two pizzas. Spread tomato sauce over each pizza. Top each with half of the mozzarella cheese. Arrange half of the cabbage mixture over each pizza. Dot each with half of cream cheese. Sprinkle each with half of pine nuts.

 

Bake pizzas until crusts are golden and cheese melts, about 15 minutes (depending on your oven).  Remove pizza from oven and arrange slices of proscuitto on each. Put back in oven just for a few minutes to warm the proscuitto.

 

Cut pizzas into wedges and serve.

 

Tags: Cabbage, Food, Pizza, Prosciutto, Recipes

Views: 199

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I seriously want to try this!!!

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