Ingredients
1/2
large russet potato, thinly sliced
1
tablespoon olive oil
Dash salt and pepper
1/2
tablespoon unsalted butter
2
cups thinly sliced green cabbage (about 1/2 small head)
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
2
cups shredded mozzarella cheese (8 oz)
1/2
cup shredded sharp white Cheddar cheese (2 oz)
1/4
cup grated Parmesan cheese
3
oz sliced cooked corned beef, cut into thin strips
Preparation
Heat oven to 425°F. Grease large cookie sheet with oil.
In ungreased 15x10-inch shallow pan, toss potato slices with 1 tablespoon oil, the salt and pepper. Roast 10 minutes or until light golden brown.
Meanwhile, melt butter in 8-inch skillet over medium heat. Add cabbage; toss to coat. Cook 10 to 15 minutes, stirring occasionally, until cabbage is caramelized.
(If using dark or nonstick cookie sheet, reduce oven temperature to 400°F.) Unroll dough onto cookie sheet. Bake 5 minutes.
Remove cookie sheet from oven. Top partially baked crust with half of the 3 cheeses. Top with corned beef, caramelized cabbage and potato slices. Sprinkle with remaining cheeses and if desired, more salt and pepper to taste.
Bake 6 to 10 minutes longer or until crust is golden brown and cheese is melted and bubbly. Cool pizza 5 minutes before slicing.
