This was such a huge family fav I had to share it. A fun way to switch up that cornbeef. Amounts are general, all depending on what you like. You can leave off the cabbage slaw but I really like that cold crunch with the rich pizza. I served with extra horseradish and sauerkraut on the side. All you need it some Dark Chocolate Stout 60 second mousse and you have a perfect Friday night meal!
Luck of the Irish Pizza
1 pizza crust, can be gluten or grain free too
1 TBL Dijon mustard
2 tsp horseradish
1 TBL oil, I like avocado oil
Thinly sliced cornbeef, a generous cup or so
Grated cheese, a mix of swiss and gruyere is lovely
Pre-heat oven 400◦F and roll out your pizza crust. Mix together mustard, horseradish and oil. Adjust amounts to your liking and brush the entire top of the crust with the mustard mixture. Sprinkle some sauerkraut over the pizza, Top with cornbeef and then cheese over the meat. Bake 15-20 minutes, until golden brown. While the pizza is baking, make slaw and serve with cooked pizza.
3 cups finely sliced cabbage
2 green onions, sliced
½ cup sour cream or plain yogurt
1 TBL. oil, like olive or avocado
Zest of 1 lemon
Juice of ½ lemon
1 garlic clove, finely minced
Salt and pepper to taste
Mix dressing together, taste and adjust to your liking. Add cabbage and green onion to dressings. Toss and serve with pizza. I like to pile it on top of mine.