Corned Beef and Potato Pizza
Prep Time: 20 min.
Bake Time: 20-30 min.
What a fun way to celebrate St. Patrick’s Day. Homemade Corned Beef & Potato Pizza for dinner!
12 Rhodes Yeast Dinner Rolls or 1 Loaf Rhodes White Bread, thawed to room temperature
2 medium size yellow onions, thinly sliced
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
2 medium size red potatoes, thinly sliced
1/2-1 teaspoon salt
1 teaspoon ground black pepper
2-3 cups grated Swiss cheese
4 – 6 ounces fully cooked corned beef, cut in strips
2 tablespoons grated Parmesan cheese
Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 15-inch circle. Place in a sprayed 14-inch pizza pan. Turn up edge and pinch to form a rim. Cover with sprayed plastic wrap and let rise while preparing toppings.
In a large skillet, cook onions in olive oil over medium heat 4 to 6 minutes or until soft. Reduce heat to low. Sprinkle thyme over onions and add potatoes. Cover and cook 8 to 10 minutes or until potatoes are tender. Remove from heat and season with salt & pepper.
Remove wrap from dough and poke several times with a fork to prevent bubbles from forming.
Pre-bake crust at 350°F 10-15 minutes. Remove from oven and sprinkle with 1/2 of the Swiss cheese. Top with potato mixture. Return to oven and bake 10-15 minutes. Remove from oven and top with corned beef, remaining Swiss cheese and Parmesan cheese. Bake an additional 5-10 minutes or until cheese is melted.