Yes, we’ve gone a bit batty for St. Patty’s day, but in truth, the pizza really is quite good. Given our low supply of pantry staples yesterday, Jason did a quick search keeping in mind a few things that we did have in our larder and this cabbage bacon pizza from epicurious popped up. We tweaked the recipe quite a bite, starting with the dough. Rye and graham flours give an earthy tone to our crust, a nice cheddar mornay sauce for the base, fewer pieces of bacon (we like bacon, but 8 pieces seems excessive), a dash of sherry vinegar over the cabbage, and a light touch with the gruyere cheese is all that is needed—no mozzarella necessary. A little Irish, a little Italian, and a little Swiss. This multicultural pizza is a perfect substitute for the usual corned beef and cabbage. However, Guinness is a must!

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Pizza Dough (adapted from Mark Bittman)

1 cups all-purpose or bread flour, plus more as needed
1 cup rye flour
1 cup graham flour
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
1 – 1 1/4 cups water
1/4 cup extra virgin olive oil

Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.

Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. Process until the dough forms a ball.

Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)

When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.

Cheddar Mornay Sauce

1 cup whole milk
1 bay leaf
1 tablespoon butter
1 tablespoon flour
1/2 cup shredded cheddar
salt & pepper
optional: ground mustard, cayenne, and/or Worcestershire sauce

In a small sauce pan, warm the milk with the bay leaf. In another sauce pan over medium heat, add the butter and melt until bubbles form. Add the flour and whisk for about 30 seconds or until flour is slightly tan. Add the warm milk, minus the bay leaf, and whisk until smooth. Season with salt and pepper, remove from heat and add the shredded cheddar cheese, whisking until smooth. Set aside.

Bacon and Cabbage

3 strips of bacon
1/2 medium cabbage head, cored and shredded
1/2 teaspoon caraway seeds
2 tablespoons sherry vinegar
salt & pepper

Add the bacon to the skillet, over low to medium heat, and slowly render the fat from the bacon until it is crisp. Flipping and turning as necessary. About 15 minutes. Remove from pan and place on a paper towel. Pour off bacon fat, leaving about 2 tablespoons in the pan. Add the shredded cabbage and sauté until wilted and slightly brown. Make a hot spot in the center of the pan and add the caraway seeds. Toast for 10-30 seconds then stir into the cabbage. Remove from heat and season with sherry vinegar, salt and pepper.

Assembling and Baking the Pizza

1/2 pizza dough
cheddar mornay sauce
bacon and sautéd cabbage
1 cup shredded gruyere cheese

Preheat the oven to 450 degrees.

Roll the dough or toss to form a circle.

Par bake the dough for about 5 minutes. Remove from the oven and smear half to all of the cheddar mornay sauce; bake for another 5 minutes. Remove from the oven and crumble the bacon over the top, then add the sautéd cabbage, and top with shredded gruyere. Back for another 10-15 minutes or until top is slightly toasted and pizza crust is also toasted and crisp.