I said it before, and I'll say it again. One can never have too much corned beef — especially if that corned beef is almost laughably easy to make in the slow cooker, and you can use the leftovers for craveworthy corned beef and fontina grilled cheeses. Yet as good as the corned beef is alone and in a toasted sandwich, I think I've found its best application yet: as the costar of corned-beef-and-cabbage pizza.
I began by making a basic pizza dough from scratch, then I loaded it with crisp slivers of potato, savory corned beef, sweet cabbage, and three types of cheese, for a sensory trip that was exotic, yet familiar at the same time. Trust me, this pizza wound up being my bona fide pot o' gold at the end of the corned beef rainbow! For the easy recipe, read more.
