St. Patty’s Day Recipe: Corned Beef & Potato Pizza

Not a big cabbage fan?  Try this recipe from Trader Joe’s for a modern take on classic Irish dinner fare:

Corned Beef & Potato Pizza


  • 1/4 cup TJ’s Unbleached All-Purpose Flour
  • 1/2 package TJ’s Plain Pizza Dough
  • 1/2 container Bellwether Farms Crème Fraîche
  • 1 tsp TJ’s Whole Grain Mustard
  • 3/4 cup TJ’s Pesto Gouda Cheese (limited availability), shredded… or use 3/4 cup TJ’s Gouda Cheese mixed with 1 Tbsp TJ’s Genova Pesto
  • 1/3 bag TJ’s Frozen Mashed Potatoes (yellow bag)
  • About 1/5 of Pocino Fully Cooked Uncured Corned Beef Brisket, shredded or coarsely chopped

Here’s what to do:

Remove half the dough from package and let rest on a floured work surface for 10-15 minutes. Preheat oven to 450°F. Place a pizza stone into the oven to heat, or spray a large baking sheet with cooking spray and set aside. Add more flour to work surface, then roll dough into a circle about 12″ in diameter. Transfer dough onto baking sheet or a well-floured peel (do this before topping as this pizza can be heavy and will stick). In a small bowl, mix together Crème Fraîche and mustard. Spread mixture generously over the dough, almost to the edges. Top dough with Pesto Gouda Cheese. Place about 12 Mashed Potato Disks on a microwave-safe plate and heat for about 20 seconds. Once potatoes have cooled a minute, slice each disk into two disks, so each disk is half as thick. Distribute potato slices and corned beef on top of the cheese. Bake about 10-12 minutes or until edges brown and cheese bubbles.

Serves: 3 – 4
Cooking Time: 35 – 40 Minutes

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