Once we requested Eugene and Ronan Greaney, founders (and brothers) of The Dough Bros — named Ireland’s best pizzeria in 2020 — to create a conventional St. Paddy’s Day pizza recipe, they instantly knew what they wished to make: It needed to be bacon and cabbage.
As Eugene defined, “You ask any Irish individual what their favourite Irish dish is, most would say bacon and cabbage. We’re no completely different. In actual fact, it could possibly be our demise row meal.”
In case you’ve by no means had this conventional dish, bacon and cabbage is just not so simple as it sounds. In Eire, “bacon” is a thick hunk of pork loin — not the streaky, smoky breakfast strips that may come to thoughts. Historically, the loin is poached in water, then candy cabbage is cooked within the reserved liquid. Served with floury potatoes and a mustard or parsley sauce, the dish is hearty and comforting. This can be a traditional home-cooked meal identical to Mammy used to make.
For his or her bacon and cabbage pizza, The Dough Bros took a extra finessed method to the enduring dish’s key parts. As a substitute of pork loin, they used ham hock, gradual roasted till it falls off the bone, then grilled with mustard and sizzling honey. On the pizza itself, it’s layered with a thick parsley cream sauce, mozzarella, crispy roast potatoes, and slivers of umami-packed miso butter-braised cabbage.
As with many good issues, just a little further time and work will go a great distance. Eugene and Ronan are massive followers of sourcing high quality elements. Go to your native butcher for the perfect ham hocks, and take the time to arrange the meat and braised cabbage. You may select your personal favourite roast potato recipe, but when unsure, try our extra-crispy roast potatoes.
Notes: In case you have time, put together the ham hock a day upfront. This gives you loads of time to let the meat relaxation within the juices and correctly cool earlier than shredding and serving.
Time
4 hours 40 minutes whole; 2 hours energetic (excluding dough prep)
Yield
Makes one 12-inch pizza, with sufficient ham hock to make 6 to eight pizzas
Tools
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel
Ooni Pizza Dough Scraper
heavy-bottomed pan (oven secure)
Components
For the mustard-and honey-grilled ham
1 ⅓ kilos (600 grams) hind ham hock out of your native butcher
1 teaspoon (3 grams) complete black peppercorns
1 bay leaf
6 garlic cloves, complete
13 ½ fluid ounces (400 milliliters) cider (elective, for further sweetness)
2 tablespoons (30 grams) brown sugar
2 tablespoons (30 grams) complete grain mustard
2 tablespoons hot honey (use this recipe to make your own)
For the miso cabbage
1 head hispi cabbage (inexperienced cabbage works superb, too)
1 tablespoon (13 grams) extra-virgin olive oil
2 tablespoons (30 grams) darkish miso paste (gentle works, too)
2 tablespoons (30 grams) soy sauce
1 tablespoon (15 grams) salted butter
1 tablespoon (15 grams) sizzling honey (or common, should you choose)
For the parsley cream sauce
3 tablespoons (50 grams) parsley
14 ounces (400 grams) heavy cream (or whipping cream)
juice of 1 lemon
1 garlic clove
pinch sea salt
freshly floor black pepper
For the toppings
1 ½ to 2 ounces (40 to 60 grams) mozzarella, freshly torn
3 or 4 roast potatoes, sliced into thick discs
Technique
This recipe would go well with a variety of pizza styles, however we expect classic pizza dough, biga, sourdough, or neo-Neapolitan could be an amazing match. Ensure that to arrange your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.
To make the shredded ham hock, take your massive pot and add the ham hocks, peppercorns, bay leaf, and garlic. Cowl till simply submerged in chilly water and cider (if utilizing). Deliver to a boil, then gently simmer for two ½ hours till mushy.
Take away the meat rigorously with tongs and let it cool. Pat dry and take away a lot of the fats, leaving a small layer. Rating the remaining fats in a criss-cross sample and coat with sugar, mustard, and honey. Place on a wire rack lined with foil and grill in your typical oven at medium to excessive warmth for 10 to fifteen minutes on either side till it glistens. Wrap in foil and let relaxation for a minimum of an hour till it’s cooled, then shred into lengthy strips utilizing two forks.
To make the miso cabbage, preheat your typical oven to 360°F (160°C). Quarter the cabbage, leaving the basis intact to maintain the leaves from fallingoff). Warmth the olive oil in a heavy, oven-safe pan, then place the cabbage quarters flat facet down and sear till the sides are charred. Repeat for the opposite flat sides.
In a small bowl, combine the miso, soy sauce, butter, and honey collectively. Within the pan, generously brush the miso combine over the charred edges. Add 2 tablespoons of water and cook dinner for one more 2 minutes. Switch to the oven and cook dinner for 10 minutes so the paste seeps into the leaves.
Finely chop the cabbage into skinny strips to decorate the pizza. Reserve any leftover juices and scrapings from the pan to drizzle on the pizza simply earlier than baking.
To arrange the parsley cream sauce, mix all elements in a meals processor till the parsley is finely chopped and the consistency of the sauce is thick (it ought to resemble mushy butter). It may be stored in a container within the fridge till prepared to make use of.
To make the pizza, fireplace up your oven, aiming for 850°F to 950°F (450°C to 500°C) on the baking stone inside. Use an infrared thermometer to rapidly and precisely test the temperature of the stone.
Place a dough ball in your flippantly floured work floor. Push the air from the middle out to the sting together with your fingers. Stretch the dough out to type a 12-inch base, then lay the stretched dough over your flippantly floured pizza peel.
Beginning within the middle and dealing your manner out to the sting, unfold 2 tablespoons of parsley cream sauce evenly over the bottom, leaving ¼ to ½ inch (1 ½ to 2 centimeters) for the crust. Evenly distribute torn mozzarella, shredded ham, sliced roast potatoes, and miso grilled cabbage on prime of the sauce. End with a drizzle of the leftover liquid from the cabbage. Not overloading the pizza with toppings is vital, so check out our image for reference!
Slide the pizza off the peel and into the oven. Cook dinner for 60 to 90 seconds, turning the pizza repeatedly to make sure a fair bake.
Take away the cooked pizza from the oven, slice into 6 items, and function a scrumptious St. Patrick’s day deal with.
Once we requested Eugene and Ronan Greaney, founders (and brothers) of The Dough Bros — named Ireland’s best pizzeria in 2020 — to create a conventional St. Paddy’s Day pizza recipe, they instantly knew what they wished to make: It needed to be bacon and cabbage.
As Eugene defined, “You ask any Irish individual what their favourite Irish dish is, most would say bacon and cabbage. We’re no completely different. In actual fact, it could possibly be our demise row meal.”
In case you’ve by no means had this conventional dish, bacon and cabbage is just not so simple as it sounds. In Eire, “bacon” is a thick hunk of pork loin — not the streaky, smoky breakfast strips that may come to thoughts. Historically, the loin is poached in water, then candy cabbage is cooked within the reserved liquid. Served with floury potatoes and a mustard or parsley sauce, the dish is hearty and comforting. This can be a traditional home-cooked meal identical to Mammy used to make.
For his or her bacon and cabbage pizza, The Dough Bros took a extra finessed method to the enduring dish’s key parts. As a substitute of pork loin, they used ham hock, gradual roasted till it falls off the bone, then grilled with mustard and sizzling honey. On the pizza itself, it’s layered with a thick parsley cream sauce, mozzarella, crispy roast potatoes, and slivers of umami-packed miso butter-braised cabbage.
As with many good issues, just a little further time and work will go a great distance. Eugene and Ronan are massive followers of sourcing high quality elements. Go to your native butcher for the perfect ham hocks, and take the time to arrange the meat and braised cabbage. You may select your personal favourite roast potato recipe, but when unsure, try our extra-crispy roast potatoes.
Notes: In case you have time, put together the ham hock a day upfront. This gives you loads of time to let the meat relaxation within the juices and correctly cool earlier than shredding and serving.
Time
4 hours 40 minutes whole; 2 hours energetic (excluding dough prep)
Yield
Makes one 12-inch pizza, with sufficient ham hock to make 6 to eight pizzas
Tools
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel
Ooni Pizza Dough Scraper
heavy-bottomed pan (oven secure)
Components
For the mustard-and honey-grilled ham
1 ⅓ kilos (600 grams) hind ham hock out of your native butcher
1 teaspoon (3 grams) complete black peppercorns
1 bay leaf
6 garlic cloves, complete
13 ½ fluid ounces (400 milliliters) cider (elective, for further sweetness)
2 tablespoons (30 grams) brown sugar
2 tablespoons (30 grams) complete grain mustard
2 tablespoons hot honey (use this recipe to make your own)
For the miso cabbage
1 head hispi cabbage (inexperienced cabbage works superb, too)
1 tablespoon (13 grams) extra-virgin olive oil
2 tablespoons (30 grams) darkish miso paste (gentle works, too)
2 tablespoons (30 grams) soy sauce
1 tablespoon (15 grams) salted butter
1 tablespoon (15 grams) sizzling honey (or common, should you choose)
For the parsley cream sauce
3 tablespoons (50 grams) parsley
14 ounces (400 grams) heavy cream (or whipping cream)
juice of 1 lemon
1 garlic clove
pinch sea salt
freshly floor black pepper
For the toppings
1 ½ to 2 ounces (40 to 60 grams) mozzarella, freshly torn
3 or 4 roast potatoes, sliced into thick discs
Technique
This recipe would go well with a variety of pizza styles, however we expect classic pizza dough, biga, sourdough, or neo-Neapolitan could be an amazing match. Ensure that to arrange your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.
To make the shredded ham hock, take your massive pot and add the ham hocks, peppercorns, bay leaf, and garlic. Cowl till simply submerged in chilly water and cider (if utilizing). Deliver to a boil, then gently simmer for two ½ hours till mushy.
Take away the meat rigorously with tongs and let it cool. Pat dry and take away a lot of the fats, leaving a small layer. Rating the remaining fats in a criss-cross sample and coat with sugar, mustard, and honey. Place on a wire rack lined with foil and grill in your typical oven at medium to excessive warmth for 10 to fifteen minutes on either side till it glistens. Wrap in foil and let relaxation for a minimum of an hour till it’s cooled, then shred into lengthy strips utilizing two forks.
To make the miso cabbage, preheat your typical oven to 360°F (160°C). Quarter the cabbage, leaving the basis intact to maintain the leaves from fallingoff). Warmth the olive oil in a heavy, oven-safe pan, then place the cabbage quarters flat facet down and sear till the sides are charred. Repeat for the opposite flat sides.
In a small bowl, combine the miso, soy sauce, butter, and honey collectively. Within the pan, generously brush the miso combine over the charred edges. Add 2 tablespoons of water and cook dinner for one more 2 minutes. Switch to the oven and cook dinner for 10 minutes so the paste seeps into the leaves.
Finely chop the cabbage into skinny strips to decorate the pizza. Reserve any leftover juices and scrapings from the pan to drizzle on the pizza simply earlier than baking.
To arrange the parsley cream sauce, mix all elements in a meals processor till the parsley is finely chopped and the consistency of the sauce is thick (it ought to resemble mushy butter). It may be stored in a container within the fridge till prepared to make use of.
To make the pizza, fireplace up your oven, aiming for 850°F to 950°F (450°C to 500°C) on the baking stone inside. Use an infrared thermometer to rapidly and precisely test the temperature of the stone.
Place a dough ball in your flippantly floured work floor. Push the air from the middle out to the sting together with your fingers. Stretch the dough out to type a 12-inch base, then lay the stretched dough over your flippantly floured pizza peel.
Beginning within the middle and dealing your manner out to the sting, unfold 2 tablespoons of parsley cream sauce evenly over the bottom, leaving ¼ to ½ inch (1 ½ to 2 centimeters) for the crust. Evenly distribute torn mozzarella, shredded ham, sliced roast potatoes, and miso grilled cabbage on prime of the sauce. End with a drizzle of the leftover liquid from the cabbage. Not overloading the pizza with toppings is vital, so check out our image for reference!
Slide the pizza off the peel and into the oven. Cook dinner for 60 to 90 seconds, turning the pizza repeatedly to make sure a fair bake.
Take away the cooked pizza from the oven, slice into 6 items, and function a scrumptious St. Patrick’s day deal with.
