There have been many instances where I’ve entertained the idea of vegetarianism, yet, it’s the taste of corned beef that reminds me time after time why I’ll remain a carnivore. Savory, salty, corned beef is made by treating beef (usually brisket) with salt, sugar, and spices. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. This corned beef recipe is prepared on a whole wheat dough with crispy sliced potatoes and fried eggs for added protein.
Ingredients:
16 oz frozen whole wheat pizza dough, defrosted
1 tbsp olive oil
3 tbsp canola oil
1 large onion, sliced into strips
2 medium potatoes, peeled and sliced into ½ inch rounds
1 lb corned beef roast
1 tsp salt
½ tsp black pepper
1 cups fresh parsley, cleaned and chopped
1 tbsp + 1½ tsp salt, divided
2 eggs
Baking spray
2 tbsp honey
- Preheat oven to 350 degrees Fahrenheit.
- Place corned beef in a large pot with water to cover. Bring to a boil and then to medium heat for 1.5-2 hours.
- In a flat baking tray, combine potato slices, 1 tbsp canola oil, and 1 tsp salt, and toss. Bake covered until golden for about 25-30 minutes.
- Line a large baking tray with foil and spray with baking spray. Gently stretch or roll out pizza dough until it’s thin and fits to the size of the baking tray.
- Brush dough with olive oil and bake uncovered for 15 to 20 minutes until the bottom is crisp and golden.
- When pizza dough is baked, brush honey evenly around the dough, while leaving the crust without.
- In a large skillet, sauté onion in 2 tbsp canola oil until golden, about 10 minutes. Remove onions from skillet and set aside.
- In the same skillet, place eggs and cook for 1-3 minutes until whites are opaque.
- Sprinkle with salt and pepper to taste. Set aside.
- Using two forks, pull apart corned beef and Place corn beef around the baked dough. Add the sliced potatoes, sauteed onions, and top with the fried eggs. Serve warm.