Let’s Go Crazy with Toppings

So I promised that I would share some of the pizza ideas that we came up with at the cabin in honor of St Patrick’s Day.  The number one pizza was the Reuben since corned beef is the traditional food eaten on St Patrick’s day.  But from all the reading I have done this tradition started here in America. Irish did make corned beef but it wasn’t the traditional St Patrick’s day meal.  That tradition started here in America.  When the Irish immigrants came to America corned beef was a relatively less expensive meat and so a boiled dinner of corned beef, cabbage and potatoes became the new tradition.

This pizza has sliced corned beef, sauerkraut, and swiss cheese and of course don’t forget some thousand Island dressing.  But the most important part of the pizza is of course the dough.  I am giving you the link to my blog post spotlighting Pam’s most amazing dough.  She substituted about 1/4 to 1/2 cup rye flour just to make it authentic but you can add as much or as little as you wish. The secret is the pizza crust.

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