How do you feed 25 people with one piece of meat?
It’s easy to find something to do with leftover slow-cooked meat–it simply gets pulled. This week’s roast or ribs equals next week’s tacos.
This recipe came about to fill 2 needs. 1) I needed to figure out something that could be made with leftover corned beef. 2) I wanted a meat dish that could feed a crowd (when this was first prepared, it was for a couple dozen bochurim) without spending hundreds.
With this Corned Beef Pizza, you can cook one large Corned Beef and it can yield enough meat for 2 Corned Beef Pizzas that are each the size of a baking sheet!
Note: Because every Corned Beef is a different size, it’s very hard to say how much you’ll yield. Two pounds is ample for one pizza (perhaps almost two), and if you have a corned beef that’s in the 3 to 4 lb range, you’ll likely have enough for two or three pizzas (you can freeze the rest of the meat to use for another time). You can also make smaller pizzas to suit the size of your crowd…or even minis.
Ok, now let’s assemble this pizza. Prepare the Corned Beef in the vacuum sealed bag in the Crock-Pot. This method, besides for being so super easy, yields the softest, easy-to-shred, meat.
This is our Corned Beef after we’ve already shredded it and sautéed some onions.
Add the duck sauce and mustard
and mix it all together.
Your filling is done. You can freeze it at this point!
We rolled the dough almost to the size of the baking sheet
and topped it with a layer of the corned beef mixture, leaving a border.
Fold over the border to form the crust.
And that’s it. Bake for about 20 minutes.
Make Ahead: There are lots of ways to get this prepped ahead! The dough can be made a day ahead and refrigerated. The filling can be made up to a few days ahead and refrigerated, or it can be frozen if prepared more in advance. The assembled pizza can be frozen either raw or baked. If freezing raw, baking time will be a little more. If freezing after it is fully baked, keep covered when rewarming (it will take about 30 minutes if not thawed).
Corned Beef Pizza
Ingredients
- 1 2 to 4lb corned beef
- 3 tbsp oil
- 1 large onion, thinly sliced
- ¼ cup duck sauce (or more, depending on size of meat)
- 2 tbsp yellow mustard (or more, depending on size of meat)
Dough:
- 2¼ cups flour
- 2 tbsp sugar
- 1 tsp kosher salt
- 2 tsp dry yeast
- ⅔ cup water
- ¼ cup oil
To Serve:
- garlic aioli or dressing
- fresh chopped parsley
Instructions
- Fill a Crock-Pot about ⅓ of the way with water. Add corned beef in the vacuum sealed package. Cook on low for 6-8 hours or overnight. Remove from Crock-Pot and let sit until cool enough to handle.
- Meanwhile, combine all dough ingredients in a bowl. This can be done by hand. There is no need to proof the yeast. Add a bit more water if needed. Let rise about 20 minutes.
- Heat oil in a sauté pan over medium heat. Add onion and cook until onion is soft and caramelized, about 12 minutes.
- Preheat oven to 350°F.
- Open the vacuum sealed bag and drain the liquid from the corned beef. Shred meat. Combine shredded meat, onion, duck sauce, and mustard. The quantity of duck sauce and mustard will be more or less depending on the amount of meat you have. The mixture should look wet but not at all liquidy.
- On a piece of parchment paper, roll out dough in a rectangle that’s almost the size of a baking sheet. Add a layer of meat on top of the dough, leaving a rim around the edges. Fold the edges over the filling. Bake for 20 minutes.
- When serving, slice and drizzle with dressing and top with fresh parsley.
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Yum! Looks delicious!!
Looks amazing! Wondering if this dough will work with other meats like lachmajin
Looks amazing and easy!!! Thank you!!
Looks so good!!!! Was wondering if you could use store-bought dough instead of making the dough
Of course you can. But this dough is so good, it’s part of the reason this is a good recipe! It’s the right consistency/texture, somewhere between a pizza dough and puff pastry.