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.
