What Can I Make with Leftover Corned Beef Besides Hash?
This year I decided to cook my corned beef and cabbage a week before St. Patrick’s Day, so I could come up with some leftover recipes for my readers. I wanted something unique. Hash is good and all (I will be covering that later this week). I looked at some possible ideas online. The one that inspired me the most was pizza. It would be easy to throw my leftovers as topping onto a pizza – creating a hand held corned beef meal.

The next thing I had to address before I could put this pizza together was the sauce. Tomato sauce didn’t seem like the right choice. I remember Giade de Laurentitis making a Béchamel sauce for a meatball pizza. A Bechamel is a simple white sauce made with flour, butter, milk, and some seasonings. Since I didn’t plan on adding cheese to this pizza, a nice Bechamel seemed just right. Yes I said I made a pizza without cheese. I know it sounds sacrilegious.  If you must have some cheese you can also grate on some Parmesan at the end. To spice up the Bechamel I added some garlic, nutmeg, and white pepper. The nutmeg adds a surprise bite of spice that will leave people wondering what that is. I like white pepper in this case so I don’t have little flecks of black in my creamy white sauce.

For the pizza dough I used a recipe by Paula Dean that makes enough dough for two pizzas. I made a traditional pepperoni pizza for the kids since I didn’t think they would go for my “crazy” pizza.

Corned Beef & Cabbage Pizza
 
Ingredients
  • Your favorite pizza dough recipe
  • Leftover corned beef and cabbage
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ⅛ teaspoon freshly grated nutmeg
  • ¼ teaspoon white pepper
  • ¼ teaspoon kosher salt
  • 1 cloves garlic, minced
Instructions
  1. Melt the butter in a non-stick pan over medium high heat.
  2. Mix in the flour and cook for about 1 minute
  3. Add the milk, nutmeg, white pepper, salt, and garlic.
  4. Stir until the mixture has become the consistency of tomato sauce
  5. Remove from heat.
  6. Spread the sauce onto your dough. Add your corned beef and cabbage.
  7. Set your oven to the highest temperature it will go without burning your house down (500 degrees to me).
  8. Bake until the crust has browned around the edges. About 15 minutes in my oven.
  9. Allow to cool for at least 5 minutes before slicing.

 

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I'm Eric. I live in Ann Arbor, MI with my wife, 3 kids, and a flock of ducks. I love grocery shopping, trying new fruits, farmer's market, and traveling.
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