Description
Comfort food at its best, this Colcannon pizza starts with a crunchy thin pizza crust topped with a thin schmear of the beloved Irish mashed potato/cabbage dish, then topped with Irish cheese, bacon, tomatoes, onions and a drizzle of ranch.
Ingredients
- A 10 – 12-inch whole wheat cracker thin pizza crust (recipe here) or a store-bought cracker-style pizza crust
- About 1 1/2 cups warm leftover colcannon (recipe here)
- 2 – 3 oz. shredded Dubliner cheese (or other Irish cheese)
- 1 – 2 slices of bacon, cooked and crumbled
- About 14 sweet cherry tomatoes, cut in quarters
- Thinly sliced red onion
- About 2 green onions, snipped
- Ranch dressing, for drizzling
Instructions
- Make the pizza crust as directed in the recipe and pre-bake one side until golden brown.
- Flip the crust over and schmear a thin layer of colcannon all over the crust as thinly as you can manage.
- Top with the cheese, bacon, tomatoes and red onion, then bake at 450 F. for another 8 – 10 minutes, until the cheese is melted and bubbly. Top with the green onions and a drizzle of ranch, then slice and serve!
Notes
© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Irish, Pizza, Mashed Potatoes, Colcannon, Cabbage, Comfort food