Ingredients
For the dough:
1 cup warm Water
2 tsp. Sugar
1 package active Dry Yeast
3 tbsp. Extra-virgin Olive Oil
3 cups all-purpose Flour
1 tsp. Salt
For the toppings:
5 tbsp. Extra-virgin Olive Oil
3 cups sliced, Cabbage
Dash of Kosher Salt
1 tsp. (in cheesecloth) Pickling spices
1 large thinly sliced, Potato
Dash freshly ground Pepper
2 cups shredded, Mozzarella Cheese
¾ cup shredded, Monterey jack cheese
½ cup freshly grated, Parmesan cheese
6 ounces sliced, Corned Beef
Directions for dough:
Whisk water with the sugar in a small bowl. Scatter the yeast over the top and set-aside until foamy, about 10 minutes. Stir in the olive oil.
In a large bowl whisk the flour and salt, mixing thoroughly. Make a well in the center and pour in the yeast mixture. Be sure to gradually stir the dry ingredients into the wet ingredients. Turn out the dough onto a floured surface and knead until smooth and stretchy, about 5 minutes. Form the dough into a ball and place in a large bowl (sprayed with cooking spray). Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
Directions for toppings:
Heat 1 tbsp. olive oil in a skillet over medium-high heat. Add the cabbage, salt, and pepper; cook until just soft, around 5 minutes. Add the pickling spices and just enough water to cover the cheesecloth. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
Preheat oven to 375*F. Toss the potato with 2 tablespoons olive oil in a medium bowl along with a dash of salt and pepper. Roast in a single layer on a baking sheet until golden brown, around 15 minutes.
Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). On a large pizza pan use 2-tbsp. of olive oil and spread evenly. Place the dough round onto the pizza pan. Sprinkle half of each of the three cheeses, corned beef, cabbage and potatoes on top of dough. Put the pan in the preheated oven and cook until golden and crispy, 10 to 15 minutes. Use the remaining dough and toppings for another delicious pizza.
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